As one of the five basic tastes, umami has the advantages of making the overall taste of food more harmoniously. Although various umami substances in food have been isolated and identified, in recent years, there are limit studies on the processing technology for improving food umami. Therefore, it is necessary to explore novel efficient umami improvement technologies to meet the urgentment of the food industry. This experiment was designed to study the effect of 0.1% (w/w) sodium bicarbonate (NaHCO 3 ) combined with different power (0, 120, 180, 240, and 300 W) ultrasound treatment on the taste and flavor of chicken broth. Results demonstrated that the chicken broth under the power of 120 W ultrasound treatment combined with 0.1% (w/w) NaHCO 3 was the most umami, and contained the largest amount of IMP. The chicken broth under the treatment of 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 has better flavor and sensory evaluation as the umami improved. In summary, 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 pretreatment is a simple and low-cost processing technology, which is inclined to apply in industry. Practical ApplicationsCompared with the traditional umami improvement method, ultrasound can significantly reduce the cost of food umami-enhancing with the characteristics of high safety, environmental protection, low operating cost, and high instantaneous efficiency. Sodium bicarbonate is an inorganic salt. Moderate intake is beneficial to the body. It can help neutralize stomach acid and supplement sodium for the body. In this study, low-power ultrasound combined with low-concentration of sodium bicarbonate solution was used to cook chicken soup, and the umami taste was improved to a large extent, which provided a novel method for industrial application.

In the field of food 3D printing, the printable range of pumpkin powder is small, and the printing research on natural food protein and polysaccharide systems is very rare. Therefore, the feasibility of improving the 3D printing properties of pumpkin paste by adding surimi was investigated. The effects of surimi content in the range of 2%–17% (w/w) on the water distribution, rheological properties, 3D printing accuracy and stability, water‐holding capacity, and texture of 3D printed composite slurries were determined. The composite gel containing 2% (w/w) surimi has suitable storage and loss moduli with higher water retention properties. This composite gel exhibits higher 3D printing accuracy, support performance, and fidelity. What's more, the texture properties of its 3D printed samples are suitable for people with dysphagia. On the other hand, the slurry containing 12% (w/w) surimi exhibited the worst support performance due to the high mobile water content and the 3D printed samples also had the worst texture. Practical applications With people's pursuit of healthy and nutritious diet, we found that adding 2% (w/w) surimi can functionally replace additives to improve the printable range of pumpkin powder, and the mixed gel system as this content has better supporting ability and printing accuracy.

In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the "control." Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applicationsIn the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.