Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.44

  • SJR .282 (2022)

  • Impact Factor .427 (2022)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus

Study on the Quality and Related Volatile Compounds of Beijing You- Chicken at Different Temperatures

Xiaohan Li, Jiaran Zhang, Ge Shi, Ce Shi, Zengtao Ji
  • Email
1Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Cite article:- Li Xiaohan, Zhang Jiaran, Shi Ge, Shi Ce, Ji Zengtao (2022). Study on the Quality and Related Volatile Compounds of Beijing You- Chicken at Different Temperatures. Indian Journal of Animal Research. 56(9): 1176-1181. doi: 10.18805/IJAR.BF-1441.
Background: Beijing You-chicken with a unique flavor and rich nutrition is an excellent local chicken breed in China. Clarifying the change of volatile odor during the storage of chicken is helpful to assist in judging the freshness of chicken.
Methods: The total viable count (TVC), total volatile basic nitrogen (TVB-N), lightness value L* and thiobarbituric acid reactive rubstances (TBARS) of chicken breast were measured at 4oC and 25oC, respectively. And the electronic nose and gas chromatography mass spectrometry (GC-MS) technology were used to determine the changes of volatile compounds during storage.
Result: Significant changes of the volatile compounds were observed on first day at 25oC and the 8th day at 4oC of storage, which agreed with the results evaluated by detection of physicochemical indicators. The results of this study could serve as a theoretical basis for future research on detecting changes in chicken freshness by using the electronic nose and GC-MS technology.

  1. Haghighi, H., Belmonte, A.M., Masino, F., Minelli, G. and Pulvirenti, A. (2021). Effect of time and temperature on physicochemical and microbiological properties of sous vide chicken breast fillets. Applied Sciences. 111: 3189.

  2. Liu, H. and Xu, S. (2001). Beijing fatty chicken and their development and utilization (in Chinese). Ecology of Domestic Animal. 22(4): 50-52.

  3. Liu, Y., Ge, Q., Chen, D., Ma, L., Wang, J., Yang, X., Ding, H., Wei, J. and Gao, Y. (2018). Effects of ice temperature and refrigeration storage on the quality of chicken breast (in Chinese). China Poultry. 40: 40-44.

  4. National Health and Family Planning Commission of the People’s Republic of China. Fresh and frozen poultry products: GB16869-2005[S]. Beijing: China Standard Press, 2005: 3.

  5. National Health and Family Planning Commission of the People’s Republic of China. National Food Safety Standard Determination of Volatile Base Nitrogen in Food: GB5009. 228-2016[S]. Beijing: China Standard Press, 2016: 3-5.

  6. National Health and Family Planning Commission of the People’s Republic of China. National Food Safety Standards. Determination of the total number of bacterial colonies in food microbiological examination: GB4789.2-2016[S]. Beijing: China Standards Press, 2016:1-5.

  7. Qi, J., Xu, Y., Zhang, W., Xie, X. and Xu, X. (2021). Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing. LWT. 142: 111029.

  8. Shi, C., Yang, X., Shuai, H., Fan, B., Zhao, Z., Wu, X. and Qian, J. (2018). Nondestructive prediction of tilapia fillet freshness during storage at different temperatures by integrating an electronic nose and tongue with radial basis function neural networks. Food and Bioprocess Technology. 11: 1840-52.

  9. Tang, X. and Yu, Z. (2020). Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen. International Journal of Food Properties. 23: 297-305.

  10. Timsorn, K., Thoopboochagorn, T., Lertwattanasakul, N. and Wongchoosuk, C. (2016). Evaluation of bacterial population on chicken meats using a briefcase electronic nose. Biosystems Engineering. 151: 116-25.

  11. Wang, W., He, H., Wang, Y., Ma, H., Chen, F., Liu, X., Zhu, M., Zhao, S. and Zhou, H. (2020). Rapid detection of TBA value in chilled chicken based on optimal spectral information (in Chinese). Science and Technology of Food Industry. 14: 222-227.

  12. Wettasinghe, M., Vasanthan, T., Temelli, F. and Swallow, K. (2001). Volatile flavour composition of cooked by-product blends of chicken, beef and pork: A quantitative GC–MS investigation. Food Research International. 34: 0-158.

  13. Xu, L., Guan, W., Zhao, F. and Jing, H. (2015). Quality properties of chicken breasts during ice temperature storage (in Chinese). Food Science and Technology. 289: 101-07.

  14. Zhang, L., Yin, D., Zhang, D. and Luo, L. (2019). Detection of specific spoilage organisms of chicken breast in different storage conditions (in Chinese). Food and Machinery. 35(12): 113-18.

  15. Zhou, Z., Wang, Q., Tang, C., Liang, Q., Huang, Y., Liao, X., He, R. and Liao, Y. (2020). Effect of different ice-temperature storage conditions on the storage period of chicken (in Chinese). Meat Industry. 8: 23-26.

Editorial Board

View all (0)