Storage stability evaluation of chicken seasoning by accelerating oil oxidation under different storage conditions

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI:10.1016/j.foodres.2024.115582

Haoyu Xu , Jun Li , Xiaowei Chen , Yanlan Bi , Xuebing Xu

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Abstract

The effects of temperature, humidity, and UV irradiation on the accelerated oil oxidation of chicken seasoning (CS) were investigated, aiming to establish a method for evaluating its storage stability. Key oxidation indicators, such as peroxide value (POV), fatty acid profile, and volatile aldehydes, were measured to assess the degree of oil oxidation. The results indicated that oil oxidation of CS is not significantly accelerated by temperatures of 50–80 °C due to the inhibitory effects of the Maillard reaction. The effect of humidity on accelerating oil oxidation of chicken seasoning was insignificant, either, due to the high barrier properties of the packaging material. The oil oxidation rate was greatly accelerated by UV irradiation. However, the mechanism of photosensitive oxidation reaction is inconsistent with that of auto-oxidation reaction under actual storage conditions. Ultimately, UV irradiation combined with constant temperature storage was used to induce auto-oxidation of CS, and the suitable accelerating conditions were 18 h of UV irradiation, followed by 50 °C of constant temperature storage. The storage stability of 6 commercially available CS was successfully evaluated using this method. The established method provides a reliable approach for assessing the storage stability and shelf life of CS.

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不同贮存条件下加速油脂氧化对鸡肉调味料贮存稳定性的评价。

研究了温度、湿度和紫外线照射对鸡肉调味料（CS）油加速氧化的影响，旨在建立一种评价其储存稳定性的方法。主要氧化指标，如过氧化值（POV）、脂肪酸谱和挥发性醛，通过测量来评估油的氧化程度。结果表明，由于美拉德反应的抑制作用，50 ~ 80℃的温度对油的氧化没有明显的促进作用。由于包装材料具有较高的阻隔性，湿度对鸡肉调味料油脂氧化的促进作用也不显著。紫外线照射可大大加快油脂的氧化速率。然而，在实际储存条件下，光敏氧化反应的机理与自氧化反应的机理并不一致。最终采用紫外辐照+恒温贮藏的方法诱导CS自氧化，加速条件为紫外辐照18 h +恒温贮藏50℃。用该方法成功地评价了6种市售CS的贮存稳定性。所建立的方法为评价CS的储存稳定性和保质期提供了可靠的方法。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.