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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| http://dx.doi.org/10.1016/j.foodres.2024.115582 | DOI Listing |
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