Identification Of Volatile Compounds As Quality Markers And Preservation In Dezhou Braised Chicken

Dezhou Braised Chicken (DBC) is a traditional Chinese poultry product. Dezhou Braised Chicken has also been favored by domestic and international visitors who applaud it as"the most palatable chicken". Dezhou Braised Chicken shelf life was so short due to rapid deterioration of its unique flavor compound at normal temperature storage. The aim of this study was to analyze the profile of the volatile compounds of DBC, and to evaluate the suitability of volatile compounds as quality markers using SPME-GC-MS by comparing the results with TBARS and sensory attributes in DBC meat, to study the bio-preservatives influence on chicken quality at different temperature storage. The studies found:1. Volatiles from DBC were investigated by solid phase microextraction (SPME) combined with gas chromatography and mass spectrometry (GC-MS). Totally 25 compounds were identified with aldehydes (61.60%) being the most abundant followed by hydrocarbons (24.18%) and ketones (6.26%). Compared with other chicken products, 2-methyl-3-octanone and the spice components eugenol, estragole were typical composition in DBC volatiles.2. In our study, the high correlation coefficients of volatile compounds with TBARS and sensory attributes indicated that the analysis of the volatiles could help predict the quality of DBC. They are hexanal, 1-octen-3-ol, 2-methyl-3-octanone and 2-octanone. About volatile compounds, the addition of preservatives in DBC produced a reduction of the release of those compounds which were associated with rancidity notes. Volatiles hexanal and 2-methyl-3-octanone might be the quality markers in DBC in our study as these volatiles are easy to detect by SPME-GC and have typical odors.3. Natural bio-preservatives (nisin, cloves and cinnamon extracts) were used to immerse chicken meat before storage. Preservatives and herbs both prolonged the chicken storage time and kept good sensory quality, reduced total microbial counts and TBA values. Preservatives addition could prolong the chicken storage time by 12 h, 4d and had a positive effect on the quality of chicken at 0±1℃, 20±1℃storage.In a word, SPME-GC had a potential application as an indicator for quality control during the storage of meat products and preservatives addition had prolonged the chicken storage time and had a positive effect on the quality of chicken.