Changes in Quality and Flavor of Beijing-You Chicken Meat during Storage at 4 ℃
CHEN Jingru1, WANG Liang2, Lü Xueze2, LIU Xue3, LI Xingmin1,*
1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Animal Husbandry Station of Beijing, Beijing 100101, China; 3.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
Abstract：Beijing-You chicken is a rare indigenous breed in China. In order to analyze the variations in the quality and flavor of vacuum packaged breast meat from Beijing-You chicken during storage at 4 ℃, total volatile basic nitrogen content, total viable count, sensory evaluation, thiobarbituric acid reactive substances value, total fatty acid content and the contents of inosine monophosphate (IMP) and other adenosine triphosphate metabolites were measured. An electronic nose was used to determine the overall changes in volatile flavors during storage, and a regression equation between the obtained data and sensory scores was established. Taking into account all the physicochemical, microbial and sensory indicators, the shelf life of Beijing-You chicken meat was 6 days. Meanwhile, lipid oxidation and the contents of unsaturated fatty acids, IMP and guanosine monophosphate affected flavor deterioration in Beijing-You chicken meat during storage. Variations in its quality and flavor could be ef fectively predicted by using electronic nose.
陈静茹，王 梁，吕学泽，刘 雪，李兴民. 北京油鸡肉4 ℃贮藏过程中的品质及风味变化[J]. 肉类研究, 2018, 32(8): 1-6.
CHEN Jingru, WANG Liang, Lü Xueze, LIU Xue, LI Xingmin. Changes in Quality and Flavor of Beijing-You Chicken Meat during Storage at 4 ℃. Meat Research, 2018, 32(8): 1-6.
2018, Vol. 32 
