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

Abstract

These results suggest that lipid oxidation is the main factor behind sensory quality defects in chicken seasoning during storage. This can be used as the basis for further evaluation of sensory quality and the shelf life of chicken seasoning. © 2018 Society of Chemical Industry.

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

“…Additionally, rancidity scores were ascended significantly as storage time, which indicates that the samples developed an unpleasant flavor during the storage. Tian et al (2018) previously reported that the deteriorated chicken seasoning has a rancid flavor. Meanwhile, Sohn & Ohshima, (2010) also found that the rancid flavor of raw fish is produced by lipid oxidation.…”

“…In spite of low oil content, it was considered to be an important influence on the quality deterioration of chicken seasoning ( Tian et al, 2018 ). As demonstrated in Fig.…”

“…The sensory panel consisted of twelve assessors (trained scientists and post graduate students of the division, six male and six female) aging from 21 to 54 years old, who were selected and trained based on the Sensory Evaluation Practices proposed by Stone et al (2012) . Panelists were briefed about the nature of experiments and technically cultivated for 6 h to guarantee the sensory descriptors of chicken seasoning including rancidity, chicken flavor, fishy smell, fat, umami, whole aroma and acceptability ( Tian et al, 2018 ). All participants acknowledged informed consent prior to this study, and the rights and privacy of each participant were ensured.…”

“…By simulating the human sense of taste, the electronic tongue helps differentiate samples and formulations ( Tian et al, 2014 ). Although it can give good prediction results for the sensory attributes, an expensive taste sensor is necessity ( Tian et al, 2014 , Tian et al, 2018 ). Moreover, it is still unknown how the sensory quality of chicken seasoning deteriorates during storage.…”

“…Recently, some chemical technologies like GC–MS have been employed to assess the sensory quality deterioration of seasonings. Tian et al (2018) detected fourteen compounds including aldehydes, sulfurs, ketones, and heterocyclic compounds using GC–MS, and found those compounds are associated with an increase in lipid oxidation. Beltran et al (2003) discovered that one of the most important factors influencing the sensory quality of cooked and pressurized chicken is lipid oxidation.…”