Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and fla...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effects-of-Stewing-Modes-on-Physicochemical-Quality-and-Formation-of-Flavour-Compounds,178516,0,2.html |
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| author | Haining Guan Xiaojun Xu Chunmei Feng Yanli Tian Dengyong Liu Xiaoqin Diao |
| author_facet | Haining Guan Xiaojun Xu Chunmei Feng Yanli Tian Dengyong Liu Xiaoqin Diao |
| author_sort | Haining Guan |
| collection | DOAJ |
| description | This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d 3,2 of 2.56 μm and d 4,3 of 1.73 μm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, ( E,E )-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup. |
| format | Article |
| id | doaj-art-b38253b87f604dc980eae00fde3aa5a7 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b38253b87f604dc980eae00fde3aa5a72025-02-02T23:57:21ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-02-01741264010.31883/pjfns/178516178516Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken SoupHaining Guan0https://orcid.org/0000-0002-2232-1564Xiaojun Xu1https://orcid.org/0000-0002-8710-9783Chunmei Feng2https://orcid.org/0009-0008-2389-6811Yanli Tian3https://orcid.org/0009-0009-7007-8456Dengyong Liu4https://orcid.org/0000-0003-4588-9985Xiaoqin Diao5https://orcid.org/0000-0002-9863-3943College of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaThis study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d 3,2 of 2.56 μm and d 4,3 of 1.73 μm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, ( E,E )-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup.http://journal.pan.olsztyn.pl/Effects-of-Stewing-Modes-on-Physicochemical-Quality-and-Formation-of-Flavour-Compounds,178516,0,2.htmlchicken soupstewing modesphysicochemical qualitytaste componentsvolatile compounds |
| spellingShingle | Haining Guan Xiaojun Xu Chunmei Feng Yanli Tian Dengyong Liu Xiaoqin Diao Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup Polish Journal of Food and Nutrition Sciences chicken soup stewing modes physicochemical quality taste components volatile compounds |
| title | Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup |
| title_full | Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup |
| title_fullStr | Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup |
| title_full_unstemmed | Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup |
| title_short | Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup |
| title_sort | effects of stewing modes on physicochemical quality and formation of flavour compounds of chinese dagu chicken soup |
| topic | chicken soup stewing modes physicochemical quality taste components volatile compounds |
| url | http://journal.pan.olsztyn.pl/Effects-of-Stewing-Modes-on-Physicochemical-Quality-and-Formation-of-Flavour-Compounds,178516,0,2.html |
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