{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T03:25:49Z","timestamp":1792121149511,"version":"4.4.0"},"reference-count":61,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,12,29]],"date-time":"2025-12-29T00:00:00Z","timestamp":1766966400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Henan Province Major Science and Technology Special Fund","award":["231100110400"],"award-info":[{"award-number":["231100110400"]}]},{"name":"Yunnan Provincial Science and Technology Talent and Platform Program","award":["202405AF140073"],"award-info":[{"award-number":["202405AF140073"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to characterize the physicochemical, structural, and volatile compound changes in commercially sterilized pre-cooked braised chicken (PBC) during storage at 25 \u00b0C, 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.<\/jats:p>","DOI":"10.3390\/foods15010091","type":"journal-article","created":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T18:10:51Z","timestamp":1767204651000},"page":"91","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage"],"prefix":"10.3390","volume":"15","author":[{"given":"Hewei","family":"Shi","sequence":"first","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China"},{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lichuang","family":"Cao","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaxin","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Yunnan Branch, Institute of Medicinal Plant, Peking Union Medical College, Chinese Academy of Medical Sciences, Jinghong 666100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Wang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China"},{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sihao","family":"Liu","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China"},{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lishui","family":"Chen","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiansheng","family":"Zhao","sequence":"additional","affiliation":[{"name":"Henan Shuanghui Investment and Development Co., Ltd., Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shaohua","family":"Meng","sequence":"additional","affiliation":[{"name":"Henan Shuanghui Investment and Development Co., Ltd., Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junguang","family":"Li","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China"},{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"103843","DOI":"10.1016\/j.ifset.2024.103843","article-title":"Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products","volume":"98","author":"Hwang","year":"2024","journal-title":"Innov. 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