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| Effect of Storage Conditions on the Quality of Prepared Chicken Soup Based on Gas Chromatography-Ion Mobility Spectrometry Combined with Quality Characterization |
| LI Yue, BAO Xiaolian, GUO Jing, SUN Yifan, SUN Ruonan, HE Daling, DANG Rui, LIU Suwen |
| 1. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066604, China; 2. Hebei Luanping Huadu Food Co. Ltd., Chengde 068250, China |
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Abstract In order to investigate the changes in volatile components and quality of prepared chicken soup under different storage conditions, nitrite content, peroxide value, fatty acid contents, amino nitrogen content, microbial counts, sensory quality, and odor were determined in prepared chicken soup stored at refrigerated (4 ℃ for 0, 2, 4 and 6 d) and ambient ((25 ± 1) ℃ for 0, 12, 24 and 36 h) temperatures and volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the sensory score and amino nitrogen content gradually decreased with storage time, and the nitrite content showed a trend of increasing first and then decreasing. The maximum nitrite content of (8.33 ± 0.04) and (4.46 ± 0.58) mg/kg was observed in chicken soup with ginseng after 12 h of storage at normal temperature and 4 d of cold storage, respectively, and the maximum nitrite content of (5.93 ± 0.98) and (4.36 ± 0.17) mg/kg in chicken soup with pork tripe after 24 h of storage at normal temperature and 6 d of cold storage, respectively. None of these values exceeded the limit (30 mg/kg) stipulated by the National food safety standard for food additive use (GB 2760-2014). The peroxide value and the number of fatty acids gradually increased. Forty-one volatile components were identified by GC-IMS from the two kinds of prepared chicken soups stored for 0 and 36 h, including nine alcohols, six ketones, 11 aldehydes, five esters, and ten other compounds. Cluster analysis revealed that the volatile components of the chicken soups changed significantly after 36 h of storage at ambient temperature. Pungent odorants such as (E)-2-octanal, 2-methylpropanol, propyl acetate, benzaldehyde, and (E)-2-pentanal could be used as markers for identifying the spoilage and deterioration of prepared chicken soup during storage.
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HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang. Effect of Wet Aging Time on Aroma and Taste of Cooked Pork[J]. Meat Research, 2025, 39(5): 28-35. |
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2025, Vol. 39 
