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

Abstract

This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS. Hexanal, (E)-2-decenal, (E,E)-2,4-decadienal and 2-pentyl furan were described as the primary odorants. SS showed significantly lower values (p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS. The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS.

Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup

“…Sixteen free amino acids were detected in all chicken soups, and the predominant free amino acids were Gly and Glu. In contrast, Glu and Ser were reported to be the predominant free amino acids in chicken broth cube, and Lys, Glu, Ala, and Ser were the major free amino acids in yellow‐feather chicken soup (Li et al, 2018). The composition of most free amino acids in chicken soups differed significantly between the chicken parts selected.…”

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

“…A sensory panel often includes 6–19 well‐trained panelists. Linear scale (Li et al., 2017 ), category scale (Kurobayashi et al., 2008 ), and quantity scale (Kong et al., 2017 ) are widely used to evaluate the taste attribute strength of chicken soup.…”

“…The five sensory attributes (chicken meat‐like, fatty, off‐flavor, kokumi, and umami) of chicken soup prepared using traditional clay stew‐pot and commercial ceramic electrical stew‐pot could be distinguished based on the taste sensed (Zhang et al., 2018 ). The overall acceptance of chicken soup subjected to refrigerated (4 ± 1°C) and superchilled (−2.5 ± 1°C) storage conditions could be identified by the human tongue (Li et al., 2017 ). Umami and saltiness of chicken meat after stewing for 1 and 2 hr could be distinguished based on the taste sensed (Qi et al., 2018 ).…”

Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

“…Chicken has the advantages of low fat, high protein, low cholesterol and low calorie (Wang et al ., 2014; Cao et al ., 2021), and is considered a nutritious meat product (Zhang et al ., 2018). Chicken broth is rich in active peptides, free amino acids, vitamins, trace elements and other nutrients, which have the effects of enhancing immunity (Gu & Li, 2020; Rennard et al ., 2020), relieving cold symptoms, and improving anxiety (Li et al ., 2017), and also plays a physiological role in promoting body metabolism, improving blood poverty and enhancing antioxidant activity (You et al ., 2019). With the deepening of the research on the nutritional composition and health function of chicken, the chicken market has great development potential in the future.…”

“…Amino acids, divided into sweet, sour, bitter, salty, umami and tasteless amino acids, have a certain influence on the flavour of the chicken broth, and umami amino acids and their derivatives on the largest contribution to the chicken broth taste (Li et al ., 2017). Some scholars believe that peptide components contribute greatly to the delicacy of chicken broth, mainly composed of umami and sweet amino acids such as glutamine, alanine and serine (Kong et al ., 2017).…”