Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
To investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrie...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000306 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856637045112832 |
|---|---|
| author | Ziyan Yue Qiuyu Yu Yuchen Qin Yuchun He Jiali Liu Yingchun Zhu |
| author_facet | Ziyan Yue Qiuyu Yu Yuchen Qin Yuchun He Jiali Liu Yingchun Zhu |
| author_sort | Ziyan Yue |
| collection | DOAJ |
| description | To investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrient content and emulsifying properties, attributed to increased rheological properties, absolute Zeta potential, and reduced particle size and surface tension. Laser scanning confocal microscopy revealed that the micro-nano particles in the UAS group were uniformly sized and densely arranged. When treated for 90 min of UAS, the chicken soup achieved the highest emulsibility. Additionally, sensory and electronic tongue evaluations demonstrated that UAS group had superior taste attributes compared to the control group. The relative concentration of marker VOCs in the UAS group was also higher than in the control group. These findings offer scientific and theoretical insights into the impact of UAS on chicken soup quality. |
| format | Article |
| id | doaj-art-0a331228b81b4f7cbbebd86039119e39 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0a331228b81b4f7cbbebd86039119e392025-02-12T05:32:27ZengElsevierFood Chemistry: X2590-15752025-01-0125102184Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soupZiyan Yue0Qiuyu Yu1Yuchen Qin2Yuchun He3Jiali Liu4Yingchun Zhu5College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCorresponding author.; College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaTo investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrient content and emulsifying properties, attributed to increased rheological properties, absolute Zeta potential, and reduced particle size and surface tension. Laser scanning confocal microscopy revealed that the micro-nano particles in the UAS group were uniformly sized and densely arranged. When treated for 90 min of UAS, the chicken soup achieved the highest emulsibility. Additionally, sensory and electronic tongue evaluations demonstrated that UAS group had superior taste attributes compared to the control group. The relative concentration of marker VOCs in the UAS group was also higher than in the control group. These findings offer scientific and theoretical insights into the impact of UAS on chicken soup quality.http://www.sciencedirect.com/science/article/pii/S2590157525000306Chicken soupUltrasonic-assisted stewing (UAS)NutrientsMicro-nano particles (MNPs)Emulsification propertyVolatile organic compounds(VOCs) |
| spellingShingle | Ziyan Yue Qiuyu Yu Yuchen Qin Yuchun He Jiali Liu Yingchun Zhu Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup Food Chemistry: X Chicken soup Ultrasonic-assisted stewing (UAS) Nutrients Micro-nano particles (MNPs) Emulsification property Volatile organic compounds(VOCs) |
| title | Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup |
| title_full | Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup |
| title_fullStr | Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup |
| title_full_unstemmed | Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup |
| title_short | Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup |
| title_sort | enhancement of quality induced by ultrasonic assisted stewing improved the nutritional concentration emulsifying property and flavor characteristic of the chicken soup |
| topic | Chicken soup Ultrasonic-assisted stewing (UAS) Nutrients Micro-nano particles (MNPs) Emulsification property Volatile organic compounds(VOCs) |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000306 |
| work_keys_str_mv | AT ziyanyue enhancementofqualityinducedbyultrasonicassistedstewingimprovedthenutritionalconcentrationemulsifyingpropertyandflavorcharacteristicofthechickensoup AT qiuyuyu enhancementofqualityinducedbyultrasonicassistedstewingimprovedthenutritionalconcentrationemulsifyingpropertyandflavorcharacteristicofthechickensoup AT yuchenqin enhancementofqualityinducedbyultrasonicassistedstewingimprovedthenutritionalconcentrationemulsifyingpropertyandflavorcharacteristicofthechickensoup AT yuchunhe enhancementofqualityinducedbyultrasonicassistedstewingimprovedthenutritionalconcentrationemulsifyingpropertyandflavorcharacteristicofthechickensoup AT jialiliu enhancementofqualityinducedbyultrasonicassistedstewingimprovedthenutritionalconcentrationemulsifyingpropertyandflavorcharacteristicofthechickensoup AT yingchunzhu enhancementofqualityinducedbyultrasonicassistedstewingimprovedthenutritionalconcentrationemulsifyingpropertyandflavorcharacteristicofthechickensoup |