Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 242 - 250

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033013

Determination of shelf life of raw chicken based on headspace-gas chromatography-ion mobility spectrometry technology

  • YAO Wensheng ,
  • YANG Jing ,
  • LIU Dengyong ,
  • ZHANG Mingcheng ,
  • GOU Zihui ,
  • CAI Yingxuan ,
  • WU Huiying
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  • 1(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China)
    2(College of Chemistry and Materials Engineering,Bohai University, Jinzhou 121013, China)
    3(College of Food Science and Engineering,Bohai University, Jinzhou 121013, China)
    4(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control, Nanjing 210095, China)

Received date: 2022-07-18

  Revised date: 2022-09-02

  Online published: 2023-07-13

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Abstract

Shelf life is an important index for evaluating the freshness of fresh chicken.At present, the analytical methods based on gas chromatography-ion mobility spectroscopy (GC-IMS) technology to evaluate shelf life is insufficient.In this research, the fresh chicken meat delivered straight from the slaughterhouse production line was stored in a 4 ℃ freezer, the pH value, texture and color difference, total volatile basic nitrogen (TVB-N) value, and total bacterial count were studied at 0-6 days.Results showed that the shelf life of fresh chicken stored at 4 ℃ was less than 4 days.On this basis, GC-IMS combined with chemometrics was used to analyze the flavor volatile compounds and establish the flavor fingerprints of shelf life.A total of 45 volatile flavor substances were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), among which 2-butanone, 2-hexanol, (E)-2-octenal, and pentanal were the main flavor compounds of fresh chicken on the first day (day 0) stage.Dimethyl trisulfide, dimethyl disulfide, and 3-methylbutyric acid were the key volatile substances for the 4-day storage.These compounds were mainly produced by the corruption of fresh chicken, which can be used as characteristic markers substances to determine the shelf-life of fresh chicken products.The shelf-life fingerprint of fresh chicken based on GC-IMS technology could provide new technical parameters for the production company.

Key words： chicken; the shelf period; gas chromatography-ion mobility spectrometry; fingerprint; the flavor compounds

Cite this article

YAO Wensheng , YANG Jing , LIU Dengyong , ZHANG Mingcheng , GOU Zihui , CAI Yingxuan , WU Huiying . Determination of shelf life of raw chicken based on headspace-gas chromatography-ion mobility spectrometry technology[J]. Food and Fermentation Industries, 2023 , 49(12) : 242 -250 . DOI: 10.13995/j.cnki.11-1802/ts.033013

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