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. 2024 Feb 1:21:101163.
doi: 10.1016/j.fochx.2024.101163. eCollection 2024 Mar 30.

Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton

Haining Guan  1 , Chunmei Feng  1 , Yanli Tian  1 , Siqi Leng  1 , Shifa Zhao  1 , Dengyong Liu  1 , Xiaoqin Diao  1
Affiliations

Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton

Haining Guan et al. Food Chem X. .

Abstract

The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup emulsion obtained with the 2.0 % fat addition had smaller D3,2 (1.889 μm), D4,3 (2.944 μm), and higher absolute zeta potential value (23.32 mV). Viscosity values were higher for the 2.0 % fat addition compared to the other treatment groups. Techniques like scanning electron microscopy, laser confocal, and atomic force microscopy demonstrated that oil droplets and particles in the soup were smaller and more evenly dispersed with the 2.0 % fat addition. Moreover, the 2.0 % fat group exhibited higher interfacial protein concentration of 207.56 mg/m2. Lastly, low field NMR images confirmed that the stability of the soup was enhanced with a 2.0 % fat addition. This research offers a foundational understanding for producing highly stable chicken white soup.

Keywords: Chicken white soup; Fat addition; Interfacial behavior; Microstructure; Rheology.

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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

Fig. 1
Fig. 1
Effect of different fat additions on multiple light scattering (A), zeta-potential (B), droplet size distribution (C), and particle size (D) of chicken white soup emulsion. Error bars represent standard errors obtained from triplicate sample analysis. Different letters in the same indexes indicate statistically significant differences (P ＜ 0.05).
Fig. 2
Fig. 2
Effect of different fat additions on surface protein coverage and centrifugal stability of chicken white soup emulsion. Error bars represent standard errors obtained from triplicate sample analysis. Different letters in the same indexes indicate statistically significant differences (P ＜ 0.05).
Fig. 3
Fig. 3
LF-NMR images (A), CLSM images (B), SEM images (C), and AFM images (D) of chicken white soup emulsion obtained under different fat additions.
Fig. 4
Fig. 4
Effect of different fat additions on viscosity (A), shear stress (B), and contact angle (C) of chicken white soup emulsion. Error bars represent standard errors obtained from triplicate sample analysis. Different letters indicate statistically significant differences (P ＜ 0.05).
Fig. 5
Fig. 5
Effect of different fat additions on interfacial tension (A), interfacial pressure (B), interfacial adsorption rate (C), and penetration and rearrangement rate (D) of chicken white soup emulsion.
Fig. 6
Fig. 6
Effect of different fat additions on surface dilatational modulus (E) as a function of surface pressure (π) (A) and timedependent dilatational elasticity (Ed) (B) in chicken white soup emulsion.
See this image and copyright information in PMC

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