Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

BACKGROUND

Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis.

RESULTS

The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, α-1,4-glucan phosphorylase, phosphoglucomutase 1, heat shock protein β-1, tubulin β-7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast.

CONCLUSION

The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration. © 2020 Society of Chemical Industry.

Assessment of main factor causing sensory quality defects in chicken seasoning during storage

BACKGROUND

Chicken seasoning is a widely consumed palatable seasoning made with chicken meat. Quality, and especially sensory quality, may determine the consumer choice of food. The same bag of chicken seasoning will be stored by the consumers over a long period of time when it is in use, so it is particularly important to be able to assess its sensory quality. However, the sensory quality defects of chicken seasoning during storage remain unknown. This study evaluated flavor changes in chicken seasoning during storage using sensory evaluation and gas chromatography-mass spectrometry (GC-MS).

RESULTS

The sensory evaluation indicated a perceptible change in rancidity during storage. The GC-MS results showed increases in the content of aldehydes, heterocyclic compounds, ketones, and sulfur compounds associated with lipid oxidation. A random forest model was constructed to predict the storage time based on the data for volatile compounds related to lipid oxidation. The low average predicted error indicated a good correlation between lipid oxidation and storage time.

CONCLUSION

These results suggest that lipid oxidation is the main factor behind sensory quality defects in chicken seasoning during storage. This can be used as the basis for further evaluation of sensory quality and the shelf life of chicken seasoning. © 2018 Society of Chemical Industry.