Effects of natural ingredients on the shelf life of chicken seasoning

•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)...

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Published inFood 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
LanguageEnglish
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
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Abstract •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.
AbstractList 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.
•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.
Author Qin, Lan
Chen, Chen
Tian, Huai-Xiang
Xiao, Li-Zhong
Zhang, Ya-Jing
Yu, Hai-Yan
Ma, Hao-Ran
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Keywords Chicken seasoning
Chinese herbs
Shelf life
Aldehydes
Sensory
Language English
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Snippet •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...
The effects of the natural ingredients Angelica sinensis (AS) and Codonopsis pilosula (CP) on the shelf life of chicken seasoning were investigated. Color...
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SubjectTerms 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
Title Effects of natural ingredients on the shelf life of chicken seasoning
URI https://dx.doi.org/10.1016/j.foodchem.2019.03.084
https://www.ncbi.nlm.nih.gov/pubmed/31151591
https://search.proquest.com/docview/2233856216
Volume 293
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