Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth

Qi, Jun; Yan, Huimin; Xu, Ying; Peng, Yalin; Jia, Chuankang; Ye, Min; Fan, Zhi-hao; Xiong, Guoyuan; Lin, Min; Xu, Xinglian

doi:10.1016/j.lwt.2022.113480

Cited by 5 publications

(5 citation statements)

References 54 publications

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“…2 . The moisture content of the five kinds of chicken soup was above 98 %, consistent with the research results of Qi et al (2022) . Among them, CK is the highest (98.99 %), which is significantly higher than PA, DL, and DB ( P < 0.05), possibly due to the protein, minerals, and other nutritional components of bamboo shoots dissolving into chicken soup during the stewing process, which reduces the overall moisture content ( Lin, Tao, Su, Zhang, & Zhong, 2020 ).…”

Section: Resultssupporting

confidence: 88%

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

Wang,

Wu,

Zhang

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 88%

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

Wang,

Wu,

Zhang

et al. 2024

Food Chemistry: X

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“…Figure 3 displays four major protein bands distributed around 28 kDa, 35 kDa, 44 kDa, and 60 kDa. The bands within the 25-40 kDa range matched thermostable proteins such as troponin T, troponin I, and troponin C, aligning with the findings of Qi et al, (2022) [30]. These proteins likely originated from collagen polypeptides in chicken, which were released into the soup as the connective tissue broke down during cooking [31].…”

Section: Sds-page Analysissupporting

confidence: 86%

“…The distribution of the proteins' molecular weight in chicken soup was broad, ranging across 10-250 kDa. Figure 3 [30]. These proteins likely originated from collagen polypeptides in chicken, which were released into the soup as the connective tissue broke down during cooking [31].…”

Section: Sds-page Analysismentioning

confidence: 99%

Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

Guan,

Tian,

Feng

et al. 2024

Foods

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The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons’ tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.

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“…A10 contains an aldehyde group and two unsaturated olefin bonds. The substance has a strong chicken flavor and chicken lipid flavor ( 56 ) and plays a key role in the formation of the flavor of chicken soup. A10 was also reported as a flavor active substance of chicken soup in Zhang et al’s study ( 15 ) which was similar to our findings.…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

Front. Nutr.

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The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5′-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5′-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.

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Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth

Cited by 5 publications

References 54 publications

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

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

Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

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