1Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing100097, China
2School of Food and Health, Beijing Technology and Business University, Beijing100048, China
3National Engineering Research Center for Information Technology in Agriculture, Beijing100097, China
4National Engineering Laboratory for Agri-product Quality Traceability, Beijing1000971, China
*Corresponding Authors: Ce Shi and Zengtao Ji, Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing100097, China. Email: shice001@163.com; jizt@nercita.org.cn
Online published on 30 September, 2022.
Beijing You-chicken with a unique flavor and rich nutrition is an excellent local chicken breed in China. Clarifying the change of volatile odor during the storage of chicken is helpful to assist in judging the freshness of chicken.
The total viable count (TVC), total volatile basic nitrogen (TVB-N), lightness value L* and thiobarbituric acid reactive rubstances (TBARS) of chicken breast were measured at 4°C and 25°C, respectively. And the electronic nose and gas chromatography mass spectrometry (GC-MS) technology were used to determine the changes of volatile compounds during storage.
Significant changes of the volatile compounds were observed on first day at 25°C and the 8th day at 4°C of storage, which agreed with the results evaluated by detection of physicochemical indicators. The results of this study could serve as a theoretical basis for future research on detecting changes in chicken freshness by using the electronic nose and GC-MS technology.
Chicken, Cold storage, Electronic nose, Gas chromatography mass spectrometry (GC-MS), Volatile compounds
