JOURNAL OF FOOD PROCESS ENGINEERING
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2022
·Vol. 46
·期 6
·e14072
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IF 2.889
Jianghong Wu,Min Zhang,Lihui Zhang,Yaping Liu
As one of the five basic tastes, umami has the advantages of making the overall taste of food more harmoniously. Although various umami substances in food have been isolated and identified, in recent years, there are limit studies on the processing technology for improving food umami. Therefore, it is necessary to explore novel efficient umami improvement technologies to meet the urgentment of the food industry. This experiment was designed to study the effect of 0.1% (w/w) sodium bicarbonate (NaHCO 3 ) combined with different power (0, 120, 180, 240, and 300 W) ultrasound treatment on the taste and flavor of chicken broth. Results demonstrated that the chicken broth under the power of 120 W ultrasound treatment combined with 0.1% (w/w) NaHCO 3 was the most umami, and contained the largest amount of IMP. The chicken broth under the treatment of 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 has better flavor and sensory evaluation as the umami improved. In summary, 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 pretreatment is a simple and low-cost processing technology, which is inclined to apply in industry. Practical Applications Compared with the traditional umami improvement method, ultrasound can significantly reduce the cost of food umami-enhancing with the characteristics of high safety, environmental protection, low operating cost, and high instantaneous efficiency. Sodium bicarbonate is an inorganic salt. Moderate intake is beneficial to the body. It can help neutralize stomach acid and supplement sodium for the body. In this study, low-power ultrasound combined with low-concentration of sodium bicarbonate solution was used to cook chicken soup, and the umami taste was improved to a large extent, which provided a novel method for industrial application.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2020
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IF 6.306
Jun Qi,Ying Xu,Xiao-fei Xie,Wen-wen Zhang,Hu-hu Wang,Xing-lian Xu,Guo-yuan Xiong
The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension. The ability of pre-heated gelatin emulsions to bind volatile compounds with higher hydrophobicity was enhanced. When 0.1% gelatin was added into chicken broth, the total amount of the main volatile compounds (OAV > 1) increased from 458.83 ng/g to 1218.42 ng/g. In summary, the pre-heated gelatin increased the interfacial pressure of water/oil interface, resulting in a smaller particle size of oil droplets, and these further increased the binding area between oil droplets and flavor compounds. This appears to be the mechanism that gelatin enhances the flavor intensity of chicken broth.
研究领域:
食品科学
·
化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2020
·
IF 1.808
Lili Zhang,Wen Duan,Yan Huang,Yuyu Zhang,Baoguo Sun,Dandan Pu,Yizhuang Tang,Chao Liu
Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).
研究领域:
食品科学
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生物学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Minjie Liao,Siyi Peng,Haibin Guo,Xin Yuan,Kaixin Li,Lingjun Ma,Fang Chen,Xiaosong Hu,Xiaojun Liao,Junfu Ji
The flavor of chicken broth is composed of taste and odor, both of which are important indicators of edible quality. As a common meat processing technology, enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth. But up to now, the corresponding improvement mechanism has not been fully clarified. In this study, various chicken broth products were prepared by enzymatic hydrolysis of Papain (PAP), Flavourzyme (FLA) and Protamex (PRO). Then the samples with relatively better sensory performance including PAP-1.5-0.5, FLA-0.5-1.0, PRO-2.0-0.5 were selected and subjected to flavor compounds analysis. In terms of non-volatile taste-active compounds, glutamic acid (Glu) and 5′-guanosine monophosphate (5′-GMP) were the main taste contributors, their content and equivalent umami concentration (EUC) value were higher in PAP-1.5-0.5 and PRO-2.0-0.5. Regarding volatile odor-active compounds, (E, E)-2,4-decadienal with the highest variable importance (VIP) and odor activity value (OAV) was identified as the most critical odorant, and its content was higher in PRO-2.0-0.5 (41961.49 ± 507.78 μg/L) compared to other samples. Taking all factors into consideration, PRO-2.0-0.5 was regarded as the most ideal chicken broth product, which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
·
2025
·
IF 4.1
Xuanxuan Liu,Qingliu Wu,Yong Cao,Lu Wang,Hao Qu,Lei Zheng
l -cysteine plays a vital role in both the nutritional value and taste profile of chicken broth, underscoring the necessity for an accurate and sensitive approach to detect and measure l -cysteine at minute concentrations. A reliable method for identifying trace amounts of l -cysteine is imperative for ensuring the quality and authenticity of chicken broth products. Such a technique would enable precise control over the levels of this crucial amino acid, ultimately contributing to the overall consumer satisfaction and product consistency. This research focused on developing an SGGT-based sensor for the rapid detection of l -cysteine by leveraging the self-assembly of l -cysteine molecules on the surface of the Au gate electrode to form covalent Au-S bonds. This process triggers a rearrangement of charge carriers on the surface, leading to a shift in the electric double layer potential. Through field effect amplification, a substantial channel current response is generated. This innovative sensing mechanism effectively addresses the selectivity challenges of SGGT in complex liquid environments, significantly enhancing its ability to detect l -cysteine. Subsequently, the study examined three different gate voltages, with the optimal voltage achieving a detection limit of 10 nM (1.21 ng/mL) and a linear detection range of 30 nM – 3 μM. Moreover, the sensor exhibits highly selective detection of l -cysteine in chicken broth, demonstrating an 85.87 % recovery rate. The innovative technology demonstrates encouraging prospects for real-world usage in the identification of l -cysteine in food items or as a biomarker. Its capabilities offer a reliable method for detecting this amino acid, showcasing its versatility and potential impact on food safety and quality assessment.
研究领域:
食品科学
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生物传感
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材料科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2018
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IF 4.946
Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that ( E , E )-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which ( E , Z )-2,4-decadienal (OAV BB = 181, OAV NCB = 1067), ( E , E )-2,4-decadienal (OAV BB = 175, OAV NCB = 1065), ( E , E )-2,4-nonadienal (OAV BB = 28, OAV NCB = 169), and ( E )-2-nonenal (OAV BB = 39, OAV NCB = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either ( E , E )-2,4-decadienal or ( E , E )-2,4-nonadienal individually did not result in significant aroma change.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）