Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.
Nestlé R&D Centre Shanghai Ltd., Cao'an Road, Shanghai 201812, China.
Food Chem. 2019 Sep 30;293:120-126. doi: 10.1016/j.foodchem.2019.03.084. Epub 2019 Mar 18.
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 days for the control, 114 days for AS, and 89 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.
研究了当归（AS）和党参（CP）这两种天然成分对鸡肉调味料保质期的影响。通过色差和感官评价来指示感官差异。监测挥发性物质的变化。AS 和 CP 样品的颜色值 a*的增长率低于对照组。AS 和 CP 样品的酸败风味出现得比对照组晚。在储存过程中，醛、酮和烯烃的水平增加。基于醛（主要标志物）的比例，建立了一个动力学模型来预测保质期。室温下对照组的预测保质期为 60 天，AS 组为 114 天，CP 组为 89 天。AS 和 CP 可以延长鸡肉调味料的保质期。该动力学模型可用于预测鸡肉调味料的保质期。
