Effects of stewing modes on physicochemical quality and formation of flavour compounds of Chinese Dagu chicken soup

• Autorzy: Guan H. , Xu X. , Feng C. , Tian Y. , Liu D. , Diao X.
• Języki publikacji: EN

Abstrakty

EN

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 (d3,2 of 2.56 μm and d4,3 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.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 1
• Opis fizyczny: p.26-40,fig.,ref.

Twórcy

autor

Guan H.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
• Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China

autor

Xu X.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Feng C.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Tian Y.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Liu D.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Diao X.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

Identyfikatory

DOI

10.31883/pjfns/178516