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Silkie chicken soup12/1/2023 Boiling-induced nanoparticles and their constitutive proteins from Isatis indigotica Fort. Zhou J., Liu J., Lin D., Gao G., Wang H., Guo J., Ping R., Ke L. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. Nishimura T., Goto S., Miura K., Takakura Y., Egusa A.S., Wakabayashi H. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.Ĭhicken soup correlation analysis ginger sensory characteristics taste components. Results from an electronic tongue indicated a difference in taste profiles among the soups. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. The content of 5'-nucleotides had no obvious difference between ginger chicken soup and 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 glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. 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.
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