Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
ORIGINAL ARTICLE
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
1
College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
2
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
Submission date: 2023-09-01
Acceptance date: 2024-01-10
Online publication date: 2024-02-08
Publication date: 2024-02-08
Pol. J. Food Nutr. Sci. 2024;74(1):26-40
KEYWORDS
TOPICS
ABSTRACT
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.
FUNDING
This work was supported by the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2022Z10), the Science and Technology Project of “Unveiling and Commanding” from Liaoning Province (2022JH1/10900011; 2021JH1/10400033), and the Doctoral Research Foundation of Bohai University (05013/0520bs006).
CONFLICT OF INTEREST
The authors declare no conflicts of interest.
REFERENCES (51)
1.
Ali, M., Lee, S.Y., Park, J.Y., Jung, S., Jo, C., Nam, K.C. (2019). Comparison of functional compounds and micronutrients of chicken breast meat by breeds. Food Science of Animal Resources, 39(4), 632–642. https://doi.org/10.5851/kosfa.....
2.
Ba, H.V., Amna, T., Hwang, I. (2013). Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Science, 94(4), 480–488. https://doi.org/10.1016/j.meat... .
3.
Barido, F.H., Lee, S.K. (2021). Different effect of sodium chloride replacement with calcium chloride on proteolytic enzyme activities and quality characteristics of spent hen samgyetang. Food Science of Animal Resources, 41(5), 869-882. https://doi.org/10.5851/kosfa.... .
4.
Bi, J.C., Lin, Z.Y., Li, Y., Chen, F.S., Liu, S.X., Li, C.F. (2021). Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of Food Biochemistry, 45(8), art. no. 13770. https://doi.org/10.1111/jfbc.1....
5.
Cameron, N.D., Enser, M., Nute, G.R., Whittington, F.M., Penman, J.C., Fisken, A.C., Perry, A.M., Wood, J.D. (2000). Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Science, 55(2), 187–195. https://doi.org/10.1016/S0309-....
6.
Chen, Y.P., Cai, D., Li, W., Blank, I., Liu, Y. (2022). Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status. Journal of Food Biochemistry, 46(6), SI, art. no. 13840. https://doi.org/10.1111/jfbc.1....
7.
Chotechuang, N., Lokkhumlue, M., Deetae, P. (2018). Effect of temperature and time on free amino acid profile in Thai chicken bone soup stock preparation. Thai Journal of Pharmaceutical Sciences, 42(3), 110–117. https://digital.car.chula.ac.t....
8.
Costa, M.F., Pimentel, T.C., Guimaraes, J.T., Balthazar, C.F., Rocha, R.S., Cavalcanti, R.N., Esmerino, E.A., Freitas, M.Q., Raices, R.S.L., Silva, M.C., Cruz, A.G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT – Food Science and Technology, 105, 371–376. https://doi.org/10.1016/j.lwt.....
9.
Coutinho, N.M., Silveira, M.R., Pimentel, T.C., Freitas, M.Q., Moraes, J., Fernandes, L.M., Silva, M.C., Raices, R.S.L., Ranadheera, C.S., Borges, F.O., Neto, R.P.C., Tavares, M.I.B., Fernandes, F.A.N., Nazzaro, F. Rodrigues, S., Cruz, A.G. (2019). Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure. LWT – Food Science and Technology, 102, 324–329. https://doi.org/10.1016/j.lwt.....
10.
Dashdorj, D., Amna, T., Hwang, I. (2015). Influence of specific taste active components on meat flavor as affected by intrinsic and extrinsic factors: an overview. European Food Research and Technology, 241, 157–171. https://doi.org/10.1007/s00217....
11.
Diao, X.Q., Guan, H.N., Kong, B.H., Zhao, X.X. (2017). Preparation of diacylglycerol from lard by enzymatic glycerolysis and its compositional characteristics. Korean Journal Food Science of Animal Resources, 37(6), 813–822. https://doi.org/10.5851/kosfa.....
12.
Diao, X.Q., Guan, H.N., Zhao, X.X., Chen, Q., Kong, B.H. (2016). Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols. Meat Science, 115, 16–23. https://doi.org/10.1016/j.meat....
13.
Folch, J., Lees, M., Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226(1), 497–509. https://doi.org/10.1016/S0021-....
14.
Guan, H.N., Yang, C., Tian, Y.L., Feng, C.M., Gai, S.M., Liu, D.Y., Diao, X.Q. (2023). Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process. LWT – Food Science and Technology, 175, art. no. 114520. https://doi.org/10.1016/j.lwt.....
15.
Han, Y., Zhang, Z. (2019). Fatty acid-rich trout bone soup demonstrates potential to mask bitterness of food and Chinese medicine. Journal of Food and Nutrition Research, 7(3), 224–230. https://doi.org/10.12691/JFNR-....
16.
He, W., Han, M.L., Bu, Y., Zhu, W.H., Li, J.R. (2023). Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup. Ultrasonics Sonochemistry, 93, art. no. 106299. https://doi.org/10.1016/j.ults....
17.
Huang, T., Tu, Z., Zou, Z., Shangguan, X., Wang, H., Bansal, N. (2020). Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers. Food Hydrocolloids, 102, art. no. 105552. https://doi.org/10.1016/j.food....
18.
Kawai, M., Okiyama, A., Ueda, Y. (2002). Taste enhancements between various amino acids and IMP. Chemical Senses, 27(8), 739–745. https://doi.org/10.1093/chemse....
19.
Kim, J., Utama, D.T., Jeong, H.S., Barido, F.H., Lee, S.K. (2020). Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values. Journal of Animal Science and Technology, 62(5), 713–729. https://doi.org/10.5187/jast.2... .
20.
Li, W.L., Zheng, L.T., Xiao, Y., Li, L.C., Wang, N., Che, Z.M., Wu, T. (2022). Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS. LWT – Food Science and Technology, 169, art. no. 113970. https://doi.org/10.1016/j.lwt.....
21.
Liang, L., Duan, W., Zhang, J.C., Huang, Y., Zhang, Y.Y., Sun, B.G. (2022). Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. Food Chemistry, 383, art. no. 132455. https://doi.org/10.1016/j.food....
22.
Meng, Q., Zhou, J.W., Gao, D., Xu, E., Guo, M.M., Liu, D.H. (2022). Desorption of nutrients and flavor compounds formation during the cooking of bone soup. Food Control, 132, art. no. 108408. https://doi.org/10.1016/j.food....
23.
Moriyama, Y., Kawasaka, Y., Takeda, K. (2003). Protective effect of small amounts of sodium dodecyl sulfate on the helical structure of bovine serum albumin in thermal denaturation. Journal of Colloid and Interface Science, 257(1), 41–46. https://doi.org/10.1016/S0021-....
24.
Pérez-Palacios, T., Eusebio, J., Ferro Palma, S., Carvalh, M.J., Mir-Bel, J., Antequera, T. (2017). Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions. International Journal of Food Properties, 20, sup. 1, art. no.1291678. https://doi.org/10.1080/109429....
25.
Petenuci, M.E., Santos, V.J.D., Gualda, I.P., Lopes, A.P., Schneider, V.V.A., Jr, O.O.D.S., Visentainer, J.V. (2019). Fatty acid composition and nutritional profiles of Brycon spp. from central Amazonia by different methods of quantification. Journal of Food Science and Technology, 56(3), 1551–1558. https://doi.org/10.1007/s13197....
26.
Qi, J., Du, C., Yao, X., Yang, C., Zhang, Q., Liu, D. (2022). Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat. LWT – Food Science and Technology, 168, art. no. 113926. https://doi.org/10.1016/j.lwt.....
27.
Qi, J., Jia, C.K., Zhang, W.W., Yan, H.M., Cai, Q.Y., Yao, X.N., Xu, K., Xu, Y., Xu, W.P., Xiong, G.Y., Li, M.Q. (2023). Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food Chemistry, 398, art. no. 133913. https://doi.org/10.1016/j.food....
28.
Qi, J., Liu, D.Y., Zhou, G.H., Xu, X.L. (2017). Characteristic flavor of traditional soup made by stewing Chinese yellow‐feather chickens. Journal of Food Science, 82(9), 2031–2040. https://doi.org/10.1111/1750-3....
29.
Qi, J., Wang, H.H., Zhou, G.H., Xu, X.L., Li, X., Bai, Y., Yu, X.B. (2018). Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. International Journal of Food Properties, 20, Sup. 3, S2579–S2595. https://doi.org/10.1080/109429... .
30.
Qi, J., Zhang, W.W., Xu, Y., Xie, X.F., Xiong, G.Y., Xu, X.L., Zhou, G.H., Ye, M. (2021). Enhanced flavor strength of broth prepared from chicken following short-term frozen storage. Food Chemistry, 356, art. no. 129678. https://doi.org/10.1016/j.food... .
31.
Qian, X.L., Fan, X.Y., Su, H., Zhang, J., Tao, N.P., Zhong, J., Wang, X.C., Han, B.S. (2019). Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup. LWT – Food Science and Technology, 119, 69–76. https://doi.org/10.1016/j.lwt.....
32.
Qiu, C., Zhao, M., Decker, E.A., McClements, D.J. (2015). Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Research International, 74, 131–139. https://doi.org/10.1016/j.food....
33.
Rotola-Pukkila, M.K., Pihlajaviita, S.T., Kaimainen, M.T., Hopia, A.I. (2015). Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures. Journal of Food Science, 80(12), C2711–C2716. https://doi.org/10.1111/1750-3....
34.
Tanimoto, S., Kitabayashi, K., Fukusima, C., Sugiyama, S., Hashimoto, T. (2015). Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata. Fisheries Science, 81, 1145–1155. https://doi.org/10.1007/s12562....
35.
Wan, P., Liu, J., Chen, D.W. (2021). Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup. Microchemical Journal, 168, art. no. 106436. https://doi.org/10.1016/j.micr....
36.
Watanabe, K., Sato, Y. (1971). Gas chromatographic and mass spectral analyses of heated flavor compounds of beef fats. Agricultural and Biological Chemistry, 35(5), 756–763. https://doi.org/10.1080/000213....
37.
Wettasinghe, M., Vasanthan, T., Temelli, F., Swallow, K. (2000). Volatiles from roasted byproducts of the poultry-processing industry. Journal of Agricultural and Food Chemistry, 48(8), 3485–3492. https://doi.org/10.1021/jf0001....
38.
Wu, H.C., Shiau, C.Y. (2002). Proximate composition, free amino acids and peptides contents in commercial chicken and other meat essences. Journal of Food and Drug Analysis, 10(3), 170–177. https://doi.org/10.38212/2224-....
39.
Wu, Q.R., Zang, M.W., Wang, S.W., Zhao, B., Zhang, S.L., Li, S., Pan, X.Q., Liu, M., Fu, X.H. (2023). Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems. Food Bioscience, 53, art. no. 102767. https://doi.org/10.1016/j.fbio....
40.
Xiao, Z.C., Zhang, W.G., Yang, H.T., Yan, Z.Y., Ge, C.R., Liao, G.Z., Su, H.W. (2021). 1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler. Food Research International, 140, art. no. 110008. https://doi.org/10.1016/j.food....
41.
Yang, H.S., Lee, E.J., Moon, S.H., Paik, H.D., Ahn, D.U. (2011). Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef. Meat Science, 88(2), 286–291. https://doi.org/10.1016/j.meat....
42.
Zhang, J.J., Yao, Y.J., Ye, X.Q., Fang, Z.X., Chen, J.C., Wu, D., Liu, D.H., Hu, Y.Q. (2013). Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup. Journal of Food Science and Technology, 50, 542–548. https://doi.org/10.1007/s13197... .
43.
Zhang, J.X., Zhang, B., Dong, J.Y., Tian, Y.Y., Lin, Y.X., Fang, G.Z., Wang, S. (2022). Identification of mouldy rice using an electronic nose combined with SPME-GC/MS. Journal of Stored Products Research, 95, art. no. 101921. https://doi.org/10.1016/j.jspr....
44.
Zhang, L.L., Hao, Z.L., Zhao, C., Zhang, Y.Y., Li, J., Sun, B.G., Tang, Y.Z., Yao, M.X. (2021). Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Science & Nutrition, 9(10), 5833–5853. https://doi.org/10.1002/fsn3.2....
45.
Zhang, M., Chen, X.D., Hayat, K., Duhoranimana, E., Zhang, X.M., Xia, S.Q., Xing, F.L. (2018). Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International, 109, 72–81. https://doi.org/10.1016/j.food... .
46.
Zhang, M., Fan, L.P., Liu, Y.F. Li, J.W. (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions. Food Research International, 157, art. no. 111293. https://doi.org/10.1016/j.food....
47.
Zhu, Y., Bhandari, B., Prakash, S. (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110, art. no. 104794. https://doi.org/10.1016/j.idai....
48.
Zhuang, K.J., Wu, N., Wang, X.C., Wu, X.G., Wang, S., Long, X.W., Wei, X. (2016). Effects of 3 feeding modes on the volatile and nonvolatile compounds in the edible tissues of female Chinese mitten crab (Eriocheir sinensis). Journal of Food Science, 81(4), S968–981. https://doi.org/10.1111/1750-3....
49.
Zou, J., Xu, M.J., Zou, Y.F., Yang, B. (2021). Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques. Food Chemistry, 345, art.no. 128755. https://doi.org/10.1016/j.food....
50.
Zou, Y., Kang, D., Liu, R., Qi, J., Zhou, G., Zhang, W. (2018a). Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. Ultrasonics Sonochemistry, 46, 36–45. https://doi.org/10.1016/j.ults....
51.
Zou, Y.H., Zhang, W.G., Kang, D.C., Zhou, G.H. (2018b). Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking. International Journal of Food Science and Technology, 53(3), 828–836. https://doi.org/10.1111/ijfs.1....
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
