# Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage

## TL;DR

This study tracks how pre-cooked braised chicken changes in quality and flavor over six months of storage.

## Contribution

The study provides new insights into the physicochemical and volatile compound changes in stored pre-cooked braised chicken.

## Key findings

- Quality parameters like hardness and Ca2+-ATPase activity declined during storage.
- VOC profiles showed dynamic shifts, with aldehydes and ketones fluctuating over time.
- Prolonged storage led to significant deterioration in quality and flavor profile.

## Abstract

This study aimed to characterize the physicochemical, structural, and volatile compound changes in commercially sterilized pre-cooked braised chicken (PBC) during storage at 25 °C, using analyses conducted every 30 days from 30 to 180 days. Assessed parameters included microstructure, color, texture, pH, malondialdehyde (MDA) content, Ca2+-ATPase activity, and volatile organic compounds (VOCs). Significant quality changes occurred during storage. Specifically, the L* value decreased, and the a* value increased, while hardness, springiness, chewiness, and Ca2+-ATPase activity declined. pH increased from 6.01 to 6.59, and MDA content rose from 10.16 to 23.42 nmol/g. 91 VOCs were identified by gas chromatography-ion mobility spectrometry (GC-IMS), comprising 13 alcohols, 18 aldehydes, 18 ketones, 3 acids, 9 esters, 12 hydrocarbons, 6 aromatics, and 12 others. VOC profiles shifted dynamically: key aldehydes and ketones decreased initially, then increased, whereas alcohols, esters, hydrocarbons, and sulfur-containing compounds increased, then decreased. Prolonged storage significantly deteriorated the quality and altered the flavor profile, providing insights for PBC storage.