Assessment of main factor causing sensory quality defects in chicken seasoning during storage.
Huai-Xiang TianYa-Jing ZhangChen ChenLan QinLi-Zhong XiaoYu-Gang FeiHai-Yan YuPublished in: Journal of the science of food and agriculture (2018)
These results suggest that lipid oxidation is the main factor behind sensory quality defects in chicken seasoning during storage. This can be used as the basis for further evaluation of sensory quality and the shelf life of chicken seasoning. © 2018 Society of Chemical Industry.
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