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Li G, Lin P, Li Y, He Y, Liu Z. Quality and stability evaluation of Guizhou spicy chicken treated with gamma irradiation during the storage period. Food Sci Nutr 2023; 11:1982-1993. [PMID: 37051365 PMCID: PMC10084957 DOI: 10.1002/fsn3.3232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 01/05/2023] [Accepted: 01/07/2023] [Indexed: 01/19/2023] Open
Abstract
Irradiation has become a mature processing approach for the quality control of many agricultural products. The effects of gamma irradiation at four different doses (2, 4, 6, and 8 kGy) on microbial quality, Hunter's parameter, lipid oxidation, hydrolyzed amino acids (HAAs), and flavor in spicy chicken were investigated. After treatment, all samples were stored at 4°C. The microbiological results showed that the total viable bacteria (TVB) and total coliform count (TCC) were significantly decreased dose dependently. Values of Δa*, Δb*, and ΔE* of the irradiated specimens were lower compared with the control samples, whereas the ΔL* of the irradiated specimens was higher compared with the controls. The peroxide value (POV) was increased by dose augmentation. Contents of HAAs were gradually decreased in both irradiated and control groups. The odor was affected by both doses of irradiation and storage time. Hence, we conclude that irradiation at a dose of 4.0 kGy barely affected physicochemical properties during storage and extended the shelf life of spicy chicken. This approach could be an alternative to control the quality of spicy chicken during storage.
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Affiliation(s)
- Guolin Li
- Integrated Agricultural Development Research Institute Guizhou Provincial Academy of Agricultural Sciences Guiyang China
- Guizhou Jinnong Irradiation Technology Co., Ltd. Guiyang China
| | - Ping Lin
- Integrated Agricultural Development Research Institute Guizhou Provincial Academy of Agricultural Sciences Guiyang China
- Guizhou Jinnong Irradiation Technology Co., Ltd. Guiyang China
| | - Yongfu Li
- Integrated Agricultural Development Research Institute Guizhou Provincial Academy of Agricultural Sciences Guiyang China
| | - Yangbo He
- Integrated Agricultural Development Research Institute Guizhou Provincial Academy of Agricultural Sciences Guiyang China
| | - Zhihui Liu
- Guizhou Jinnong Irradiation Technology Co., Ltd. Guiyang China
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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5129220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Vacuum packaging is a superior procedure that could maintain the quality of dried red peppers for a relatively longer period, while the effect of light avoidance was inconsistent. Therefore, this study was to evaluate the effect of vacuum in combination with light avoidance on the storage quality of peppers and to investigate vacuum packaging and vacuum and light-avoided packaging influence the quality characteristics of dried chili peppers during storage. The results indicated that the quality characteristics of peppers gradually deteriorated: redness, extractable color, capsanthin, capsaicinoids, pungency, total phenolic content, and antioxidant capacity decreased, whereas moisture, water activity, and browning index increased as storage progressed. Vacuum packaging inhibited these changes compared with the control. Vacuum and light-avoided packaging further decelerated the quality loss of dried peppers, with the minimum changes in color, pungency, and antioxidant capacity of dried peppers during storage, and these could be due to lower water activity by light avoidance. Therefore, light avoidance may be necessary to further delay the deterioration of dried peppers under vacuum, and vacuum and light-avoided packaging could better retain the quality of dried chili peppers.
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Zhang R, Chen G, Yang B, Wu Y, Du M, Kan J. Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments. Food Chem 2020; 342:128308. [PMID: 33051097 DOI: 10.1016/j.foodchem.2020.128308] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 10/01/2020] [Accepted: 10/01/2020] [Indexed: 12/15/2022]
Abstract
Ultrasonication, microwave, heat, and light treatments, as well as storage conditions, were investigated for their effects on the stability of carotenoids and capsaicinoids in water/oil chili systems. The stability of carotenoids and capsaicinoids were found to vary in response to different processing treatments. Carotenoid and capsaicinoid contents in chili juice (CJ, water system) were increased by low-power ultrasonic and microwave treatments, but decreased by high-power treatments. The thermal stability of carotenoids and capsaicinoids in hot pot bottom (HPB, oil system) were superior to those in CJ. Moreover, ultraviolet light significantly reduced the contents of carotenoids and capsaicinoids in both CJ and HPB. It was also demonstrated that low temperature conditions (4 °C) significantly delayed the degradation of carotenoids and capsaicinoids in chili-based food. In conclusion, our findings suggest that the stability of carotenoids and capsaicinoids can be tuned using different processing and storage techniques appropriate to different systems.
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Affiliation(s)
- Rui Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Guangjing Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China.
| | - Bing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Yun Wu
- College of Food Science and Pharmacy, Xinjiang Agricultural University, 2 Urumqi, Xinjiang 830052, PR China
| | - Muying Du
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
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