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. 2025 Jan 15:25:102184.
doi: 10.1016/j.fochx.2025.102184. eCollection 2025 Jan.

Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

Ziyan Yue  1 , Qiuyu Yu  1 , Yuchen Qin  1 , Yuchun He  1 , Jiali Liu  1 , Yingchun Zhu  1
Affiliations

Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

Ziyan Yue et al. Food Chem X. .

Abstract

To investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrient content and emulsifying properties, attributed to increased rheological properties, absolute Zeta potential, and reduced particle size and surface tension. Laser scanning confocal microscopy revealed that the micro-nano particles in the UAS group were uniformly sized and densely arranged. When treated for 90 min of UAS, the chicken soup achieved the highest emulsibility. Additionally, sensory and electronic tongue evaluations demonstrated that UAS group had superior taste attributes compared to the control group. The relative concentration of marker VOCs in the UAS group was also higher than in the control group. These findings offer scientific and theoretical insights into the impact of UAS on chicken soup quality.

Keywords: Chicken soup; Emulsification property; Micro-nano particles (MNPs); Nutrients; Ultrasonic-assisted stewing (UAS); Volatile organic compounds(VOCs).

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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
The changes of macromolecular nutrition content of chicken soup of different treatment method: A: the soluble solid content, B: the crude protein content, C: the crude lipid content, D: the carbohydrate content, E: the ash content. Note: Error bars represent standard errors obtained from triplicate sample analysis. Different lowercase letters indicate significant differences (P < 0.05) between stewing times, different capital letters indicate significant difference (P < 0.05) between the control group and UAS group.
Fig. 2
Fig. 2
The changes of emulsifying properties of chicken soup of different treatment method: A&B: viscosity, C&D: shear stress, E: emulsifying activity, F: emulsion stability, G&H: particle size, I: zeta potential, J&K: surface tension. Note: Error bars represent standard errors obtained from triplicate sample analysis. Different lowercase letters indicate significant differences (P < 0.05) between stewing times, different capital letters indicate significant difference (P < 0.05) between the control group and UAS group.
Fig. 3
Fig. 3
The changes of the general appearance and particle characteristics of chicken soup of different treatment method: A: general appearance, B: MNPs topography of chicken soup under optical microscope, C: MNPs topography of chicken soup under laser scanning confocal microscope. Note: B: Magnification = 400×, scale bar = 50 μm. C: Magnification = 400×, scale bar = 50 μm. (A), (B) and (C) represents triglyceride diagram, protein diagram, and overlap diagram, respectively.
Fig. 4
Fig. 4
The changes of the volatile compounds of chicken soup of different treatment method: A: topographic plot, B: difference comparison plot, C: categories number plot, D: fingerprints plot, E: PCA plot, F: OPLS-DA plot, G: permutation test based on OPLS-DA analysis, H: VIP scores plots based on OPLS-DA analysis, I: heat map based on VIP > 1. Notes: A-B: Each point around the RIP peak represents a different VOC; the color indicates the concentration of the substance: white for lower concentrations, red for higher concentrations, with darker colors indicating greater concentrations. D: M, D: monomer, dimerization of the same substance, respectively. G: Cross-validation results obtained after 1000 permutation tests. H: Change patterns of volatile flavor compounds with VIP >1 based on OPLS-DA analysis. I: Different colors represent different concentrations. (blue = low, yellow = moderate, red = high). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 5
Fig. 5
The changes of sensory evaluation analysis of chicken soup of different treatment method: A: radar chart of the five sensory attributes: color, texture, oily, taste, and aroma, B: overall acceptability score. The same letter indicates no significant difference (P ≥ 0.05), while different letters indicate a significant difference (P < 0.05).
Fig. 6
Fig. 6
The changes of electronic tongue analysis of chicken soup of different treatment method: A: radar chart, B: classification bar chart, C: biplot analysis chart.
Fig. 7
Fig. 7
Correlation analysis between nutritional content, emulsifying properties and volatile compounds in chicken soup.
See this image and copyright information in PMC

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