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

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.