Effects of natural ingredients on the shelf life of chicken seasoning

• Published in: Food chemistry Vol. 293; pp. 120 - 126
• Main Authors: Tian, Huai-Xiang, Zhang, Ya-Jing, Chen, Chen, Qin, Lan, Xiao, Li-Zhong, Ma, Hao-Ran, Yu, Hai-Yan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.09.2019
• Subjects: Aldehydes; Aldehydes - chemistry; Aldehydes - metabolism; Alkenes - chemistry; Alkenes - metabolism; Angelica sinensis - chemistry; Angelica sinensis - metabolism; Animals; Chicken seasoning; Chickens; Chinese herbs; Codonopsis - chemistry; Codonopsis - metabolism; Color; Flavoring Agents - chemistry; Flavoring Agents - metabolism; Food Storage; Ketones - chemistry; Ketones - metabolism; Kinetics; Sensory; Shelf life; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - metabolism; Chicken seasoning; Chinese herbs; Shelf life; Aldehydes; Sensory
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.03.084

•The influence of Chinese herbs on the shelf life of chicken seasoning is proposed.•Some compounds can be used as markers of deterioration of chicken seasoning.•Kinetic equation can be used to predict the shelf life of chicken seasoning. The effects of the natural ingredients Angelica sinensis (AS) and Codonopsis pilosula (CP) on the shelf life of chicken seasoning were investigated. Color differences and sensory evaluation were used to indicate sensory differences. Changes in volatiles were monitored. The rate of increase in the color value a* of the AS and CP samples was lower than that in the control. Rancid flavor appeared later in the AS and CP samples than in the control. The levels of aldehydes, ketones, and alkenes increased during storage. A kinetic model was built based on the proportion of aldehydes (main marker), to predict shelf life. The predicted shelf life at room temperature was 60 days for the control, 114 days for AS, and 89 days for CP. The shelf life of chicken seasoning could be prolonged with AS and CP. This kinetic model can be used to predict the shelf life of chicken seasoning.