Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Wang, Hailang; Wu, Boxiao; Zhang, Jinyan; Liu, Yun; Zhang, Min; Chen, Lin; Zhao, Weiwei; Kan, Huan; Cao, Changwei

doi:10.1016/j.fochx.2024.101140

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101140

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Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Hailang Wang,

Boxiao Wu,

Jinyan Zhang

et al.

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Cited by 2 publications

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Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock

Wang,

Zhang,

Liu

2024

J Food Process Engineering

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In order to increase the content of flavoring components and nutrients in the stock, effects of microwave (MW) combined with ultrasonic pretreatment on water‐soluble proteins, flavor nucleotides, volatile gas constituents and sensory evaluation in the stewed stock were explored. The results showed that, compared with the control group (CK), MW, and ultrasonic (US) pretreatment could significantly promote the degradation of nucleotides and form a large number of 5′‐flavor nucleotides. The combined treatment of MW and US promoted protein hydrolysis and increased the content of water‐soluble protein. The microwave combined ultrasonication pretreated stew stock had the brightest color and the overall sensory score was better than that of the CK. In addition, GC–MS analysis showed that a total of 49 volatile substances were detected in the stock samples. After microwave combined ultrasonication pretreatment, the relative contents of aldehydes and alcohols in the stock increased significantly. The sensor response value of the electronic nose was the highest, indicating that the intensity of flavor characteristics increased. Therefore, MW combined with ultrasonic pretreatment can effectively promote the formation and dissolution of nutrients, and increase the content of flavorful nucleotides and volatile gases.Practical applicationThis study provides a novel processing method for traditional stewed stock. Ultrasonic combined with MW treatment can quickly degrade the protein in the raw material and dissolve it into the stock. At the same time, it promotes the formation of flavor nucleotides and accelerates the Maillard reaction to produce more flavor substances. The technology has the advantages of short processing time, environmental protection and safety. It can be used as a potential pretreatment technology to regulate the flavor of stock‐soup.

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Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock

Wang,

Zhang,

Liu

2024

J Food Process Engineering

Self Cite

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Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken

Zhang,

Chen,

Cao

et al. 2024

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Unique metabolites contribute to the performance of meat flavor and potential function. In this study, UHPLC-Q Exactive HF-X-based metabolomics and multivariate analysis were applied to explore the characteristic metabolites in the breast meat of Beijing-You chicken (BYC) aged 150, 300, and 450 days (D150, D300, and D450). Based on the criteria of variable importance in the projection (VIP) > 1 and p < 0.05, a total of 154 and 97 differential metabolites (DMs) were screened out compared with D450 (D450 vs. D150, D450 vs. D300), respectively. In general, the relative content of carnosine, L-L-homoglutathione, demethyloleuropein, neohesperidin dihydrochalcone, 7-chloro-2-(3,4-dimethoxyphenyl)-3,5-dihydroxy-6,8-dimethoxy-4H-chromen-4-one, glycerophospholipids, exhibited the highest abundance at D450, while balenine, anserine, L-beta-aspartyl-L-leucine, glutathione, oxidized glutathione, stearoylcarnitine, ganoderic acid alpha, oleuroside, Lysoglycerophospholipid species (LGP) presented a downward trend with age. These 210 DMs were involved in 10 significantly enriched pathways related to the synthesis and metabolism of amino acids, peptides, and glycerophospholipid, such as glutathione metabolism, histidine metabolism, glycerophospholipid metabolism, arginine biosynthesis, tyrosine metabolism, and lysine degradation. In conclusion, this work could not only facilitate a better understanding of the differences of chicken flavor and benefit properties with age, but also provide potential valuable bioactive compounds for further research.

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Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Cited by 2 publications

References 37 publications

Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock

Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock

Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken

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