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| Changes in Lipid Oxidation and Sensory Quality in Vacuum-Packaged Goubangzi Roast Chicken during Shelf-Life |
| JIA Na;WANG Le-tian;DAI Lin;SONG Li;DENG Ya-min;DONG Li;LIU Deng-yong |
| Food Safety Key Laboratory of Liaoning, Institute of Food Science Research, Bohai University, Jinzhou 121013, China |
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Abstract The changes in lipid oxidation and sensory quality of two brands of vacuum-packaged Goubangzi roast chicken which had been produced six months before were studied during the remaining 12 months of the shelf life (claimed to be 18 months) at ambient temperature. The thiobarbituric acid-reactive substances (TBARs) value, peroxide value (POV), pH and sensory evaluation were determined during the storage period The results showed that the TBARs and POV values increased with increasing storage time, while the pH first declined and then increased. The sensory evaluation was not significantly affected. At room temperature, the quality of Goubangzi roast chicken could be maintained for up to 15 months, otherwise the product became unsuitable for consumption.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2014, Vol. 28 
