Quality changes in soup from deboned chicken frames at refrigerated (4 ± 1 °C) and frozen (−18 ± 1 °C) storage

Abstract

Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ± 1°C) and frozen ()18 ± 1°C) storage up to 12 and 90 days, respectively. Thiobarbituric acid reactive substances values and microbial counts were significantly (P < 0.01) higher in stored soup (S1) compared with fresh soup (S2). Psychrotrophs and coliforms were not detected. Appearance and odour scores of broth were satisfactory throughout the storage. Sensory attributes were rated better for fresh soup (S2) made from stored broth than stored soup (S1) but all the attributes were decreased with increasing storage period. The stored soup was acceptable up to 9 and 90 days in refrigeration and frozen storage respectively, while the soup made from refrigerated stored broth was acceptable for 12 days.

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

“…Soup's initial pH was 5.65 AE 0.07 which is in agreement with the values reported in the literature that vary between 4 and 6, depending on the type of soup and its composition (Gadekar et al 2009;Shibeshi and Farid 2011). In Table 1, it is possible to observe a pH stability regardless of pressure, as values are generally not significantly different (P ≥ 0.05) from refrigeration.…”

Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup

“…TVC showed a significantly increasing trend ( p < .05) from the 28th day (1.18–1.75 log cfu/g) in RS. Similarly, previous studies showed that the growth of viable bacteria increased over time in soup from deboned chickens in RS (Gadekar et al., ). Total mesophilic and psychrotrophic bacterial counts increased from 2.23 and 1.08 log cfu/g to 6.10 and 4.39 log cfu/g, respectively, in liquid fish soup (Kilinc, ).…”

“…In China, yellow‐feather broilers are cooked into chicken soup as a common eating habit. Due to its high levels of polyunsaturated fatty acids and it is easy digestibility, chicken soup is an excellent source of nutrients for persons recovering from illness (Gadekar, Anjaneyulu, Thomas, Mendiratta, & Kondaiah, ). Furthermore, Jayasena, Jung, Alahakoon, et al.…”

“…These findings turns SS procedure into an attractive option to better preserve flavor and keep bacterial count at a lower level. Recently, several studies had focused on the impact of RS on quality and microbiological changes of chicken and fish broth (Chidananda, Sanyal, & Keshri, ; Gadekar et al., ; Kilinc, ; Tolasa, Cakli, Kisla, & Dincer, ), but limited research has been carried out on the effects of SS on chicken soup's flavor.…”

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

“…Furthermore, they support peristalsis of the stomach, which assists food intake (Chiang et al, 2007) and promotes easy nutrient delivery (Ke et al, 2011). Soups are also an excellent food for convalescents primarily due to their high digestibility and nutritive value including low fat content (Gadekar et al, 2009). In addition, chicken soup is usually popular as the most ubiquitous medicinal soup in the world (Ke et al, 2011).…”