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

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...

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Autori principali:	Hewei Shi, Lichuang Cao, Yaxin Bai, Yu Wang, Sihao Liu, Lishui Chen, Jiansheng Zhao, Shaohua Meng, Junguang Li
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-12-01
Serie:	Foods
Soggetti:	pre-cooked braised chicken storage time quality volatile organic compounds
Accesso online:	https://www.mdpi.com/2304-8158/15/1/91
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