Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Jun 23;10(7):1456.
doi: 10.3390/foods10071456.

Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Wen Duan  1 , Li Liang  1 , Yan Huang  1 , Yuyu Zhang  1 , Baoguo Sun  1 , Lina Li  2
Affiliations

Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Wen Duan et al. Foods. .

Abstract

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5'-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5'-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

Keywords: chicken soup; correlation analysis; ginger; sensory characteristics; taste components.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Shear rate viscosity curves of different soups (a); Shear stress shear rate curves of different soups (b). formula image represent ginger soup, formula image represent chicken soup, formula image represent ginger chicken soup.
Figure 2
Figure 2
Correlation analysis of EUC, chemical properties, and sensory properties (* represents p < 0.05).
See this image and copyright information in PMC

References

    1. Nishimura T., Goto S., Miura K., Takakura Y., Egusa A.S., Wakabayashi H. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. Food Chem. 2016;196:577–583. doi: 10.1016/j.foodchem.2015.09.036. - DOI - PubMed
    1. Zhou J., Liu J., Lin D., Gao G., Wang H., Guo J., Ping R., Ke L. Boiling-induced nanoparticles and their constitutive proteins from Isatis indigotica Fort. root decoction: Purification and identification. J. Tradit. Complement. Med. 2017;7:178–187. doi: 10.1016/j.jtcme.2016.08.007. - DOI - PMC - PubMed
    1. Ke L., Zhou J., Lu W., Gao G., Rao P. The power of soups: Super-hero or team-work? Trends Food Sci. Technol. 2011;22:492–497. doi: 10.1016/j.tifs.2011.06.004. - DOI
    1. Xiao Z., Zhang W., Yang H., Yan Z., Ge C., Liao G., Su H. 1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler. Food Res. Int. 2021;140:110008. doi: 10.1016/j.foodres.2020.110008. - DOI - PubMed
    1. Zhang F., Jin C., Wang X., Yan H., Tan H., Gao C. Dietary supplementation with pioglitazone hydrochloride and L-carnosine improves the growth performance, muscle fatty acid profiles and shelf life of yellow-feathered broiler chickens. Anim. Nutr. 2020;7:168–175. doi: 10.1016/j.aninu.2020.05.011. - DOI - PMC - PubMed

LinkOut - more resources