Assessment of main factor causing sensory quality defects in chicken seasoning during storage

• Published in: Journal of the science of food and agriculture Vol. 98; no. 15; pp. 5807 - 5815
• Main Authors: Tian, Huai‐Xiang, Zhang, Ya‐Jing, Chen, Chen, Qin, Lan, Xiao, Li‐Zhong, Fei, Yu‐Gang, Yu, Hai‐Yan
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.12.2018; John Wiley and Sons, Limited
• Subjects: Aldehydes; Animals; chicken seasoning; Chickens; Condiments - analysis; Defects; Flavor; Flavoring Agents - chemistry; Food irradiation; Food Storage; Gas chromatography; Gas Chromatography-Mass Spectrometry; Heterocyclic compounds; Humans; Ketones; lipid oxidation; Lipid peroxidation; Lipids; Lipids - chemistry; Mass spectrometry; Mass spectroscopy; Meat; Meat - analysis; Organic chemistry; Oxidation; Oxidation-Reduction; Poultry; Quality; Quality assessment; Quality Control; Rancidity; Sensory evaluation; Sensory properties; sensory quality; Shelf life; Sulfur; Sulfur compounds; Taste; Volatile compounds; lipid oxidation; gas chromatography-mass spectrometry; chicken seasoning; sensory evaluation; sensory quality

BACKGROUND Chicken seasoning is a widely consumed palatable seasoning made with chicken meat. Quality, and especially sensory quality, may determine the consumer choice of food. The same bag of chicken seasoning will be stored by the consumers over a long period of time when it is in use, so it is p...