Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

Hao-Yu Xu; Xiao-Wei Chen; Jun Li; Yan-Lan Bi

doi:10.1016/j.fochx.2023.100564

Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

Food Chem X. 2023 Jan 7:17:100564. doi: 10.1016/j.fochx.2023.100564. eCollection 2023 Mar 30.

Authors

Hao-Yu Xu¹, Xiao-Wei Chen¹, Jun Li¹, Yan-Lan Bi^{1

2}

Affiliations

¹ Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
² Food Laboratory of Zhongyuan, Henan University of Technology, Zhengzhou 450001, PR China.

Abstract

Sensory quality deterioration of chicken seasoning was investigated using physicochemical properties, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to approach an evaluation of the chicken seasoning deterioration. It was found that both peroxide value (POV) and total oxidation value (TOTOX) increased with the chicken seasoning deterioration, suggesting a dominant of the lipid oxidation in the sensory quality deterioration of chicken seasoning. Moreover, a continuously decreasing linoleic acid and contradictory increasing in volatile aldehydes (specifically for hexanal) indicated as characteristic oxidation indicators to evaluate the sensory quality deterioration. PLSR results further elucidated that the evolution of aldehydes was highly correlated with sensory quality deterioration. These results suggest the POV, TOTOX and hexanal as valuable indicators and provide a novel approach to quality and rapidly evaluate the sensory quality deterioration of chicken seasoning.

Keywords: Chicken seasoning; GC–MS; Lipid oxidation; Oxidation indicators; Sensory quality.