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Food Chem

Title:		Effects of natural ingredients on the shelf life of chicken seasoning
Author(s):		Tian HX; Zhang YJ; Chen C; Qin L; Xiao LZ; Ma HR; Yu HY;
Address:		"Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China. Nestle R&D Centre Shanghai Ltd., Cao'an Road, Shanghai 201812, China. School of Computer Science and Information Engineering, Shanghai Institute of Technology, Shanghai 201418, China. Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China. Electronic address: hyyu@sit.edu.cn"
Journal Title:		Food Chem
Year:		2019
Volume:		20190318
Issue:
Page Number:		120 - 126
DOI:		10.1016/j.foodchem.2019.03.084
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of the natural ingredients Angelica sinensis (AS) and Codonopsis pilosula (CP) on the shelf life of chicken seasoning were investigated. Color differences and sensory evaluation were used to indicate sensory differences. Changes in volatiles were monitored. The rate of increase in the color value a* of the AS and CP samples was lower than that in the control. Rancid flavor appeared later in the AS and CP samples than in the control. The levels of aldehydes, ketones, and alkenes increased during storage. A kinetic model was built based on the proportion of aldehydes (main marker), to predict shelf life. The predicted shelf life at room temperature was 60?ª+days for the control, 114?ª+days for AS, and 89?ª+days for CP. The shelf life of chicken seasoning could be prolonged with AS and CP. This kinetic model can be used to predict the shelf life of chicken seasoning"
Keywords:		Aldehydes/chemistry/metabolism Alkenes/chemistry/metabolism Angelica sinensis/chemistry/metabolism Animals Chickens Codonopsis/chemistry/metabolism Color Flavoring Agents/*chemistry/metabolism Food Storage Ketones/chemistry/metabolism Kinetics Volatile Or;
Notes:		"MedlineTian, Huai-Xiang Zhang, Ya-Jing Chen, Chen Qin, Lan Xiao, Li-Zhong Ma, Hao-Ran Yu, Hai-Yan eng England 2019/06/04 Food Chem. 2019 Sep 30; 293:120-126. doi: 10.1016/j.foodchem.2019.03.084. Epub 2019 Mar 18"