Study on the Quality and Related Volatile Compounds of Beijing You- Chicken at Different Temperatures
文献类型： 外文期刊
作者： Li, Xiaohan 1 ; Zhang, Jiaran 1 ; Shi, Ge 1 ; Shi, Ce 1 ; Ji, Zengtao 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Informat Technol Res Ctr, Beijing 100097, Peoples R China
2.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
3.Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
4.Natl Engn Lab Agri Prod Qual Traceabil, Beijing 1000971, Peoples R China
5.Beijing Univ Civil Engn & Architecture, Sch Elect & Informat Engn, Beijing 100044, Peoples R China
关键词： Chicken; Cold storage; Electronic nose; Gas chromatography mass spectrometry (GC-MS); Volatile compounds
期刊名称：INDIAN JOURNAL OF ANIMAL RESEARCH （ 影响因子：0.427； 五年影响因子：0.528 ）
ISSN： 0367-6722
年卷期： 2022 年 56 卷 9 期
页码：
收录情况： SCI
摘要： Background: Beijing You-chicken with a unique flavor and rich nutrition is an excellent local chicken breed in China. Clarifying the change of volatile odor during the storage of chicken is helpful to assist in judging the freshness of chicken. Methods: The total viable count (TVC), total volatile basic nitrogen (TVB-N), lightness value L* and thiobarbituric acid reactive rubstances (TBARS) of chicken breast were measured at 4 degrees C and 25 degrees C, respectively. And the electronic nose and gas chromatography mass spectrometry (GC-MS) technology were used to determine the changes of volatile compounds during storage. Result: Significant changes of the volatile compounds were observed on first day at 25 degrees C and the 8th day at 4 degrees C of storage, which agreed with the results evaluated by detection of physicochemical indicators. The results of this study could serve as a theoretical basis for future research on detecting changes in chicken freshness by using the electronic nose and GC-MS technology.
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