Chicken Broth Research Articles

An electrochemical adsorption-catalysis sensor based on 2D MXene/g-C3N4 doped with Au-COOH for selective detection of GMP in meat

Guanosine 5′-monophosphate (GMP) is a ubiquitous compound in food and contributes significantly to food flavour due to its prominent umami properties. In this study, the development of MXene/g-C3N4/Au-COOH was synthesised by electrostatic self-assembly. The strong adsorption-catalysis ability of composites was utilised to attach the GMP to the surface of Electrode. The surface morphology, functional groups and chemical bonds were analysed via several techniques, such as scanning electron microscopy, transmission electron microscopy, Fourier Transform Infrared, and X-ray photoelectron spectroscopy. Under the optimised conditions, the GMP concentration detected by the sensor had a linear relationship in the range of 0.1–480 μM (S/N=3) with a low detection limit of 0.0292 μM. Meanwhile, the MXene/g-C3N4/Au-COOH/GCE has good selectivity, reproducibility and stability. The applicability of the sensor in meat had been successfully verified by four actual samples (chicken broth, fish broth, pork and beef). This study presented a possible strategy to the field of evaluation of meat flavour.

Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure

This study investigated the taste enhancing effects of N-lauroyl amino acids, including N-lauroyl-phenylalanine, N-lauroyl-tryptophan and N-lauroyl-tyrosine. Sensory results obtained through TDS, TCATA, and TI assessments indicated that all N-Lau-AAs significantly increased the umami intensity and duration of solutions such as simulated chicken broth. Moreover, these compounds masked bitter taste, with LTR showing the most pronounced reduction of bitterness. LP had the effect of enhancing saltiness, whereas LTR and LTY diminished saltiness. Structural analysis revealed a correlation between the chemical structure of N-Lau-AAs and their sensory properties. The presence of carbon‑carbon double bond (CC) was positively correlated with umami intensity and negatively correlated with bitter and salty parameters. Phenolic hydroxyl groups (OH) were negatively correlated with umami intensity and positively correlated with a decrease in bitterness intensity and duration. Overall, this study provides valuable insights into the taste enhancement potential of N-Lau-AAs as taste enhancers in the food industry.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds

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.

From Farm to Fork: Enhancing Agricultural and Food Safety Monitoring with Laser-Engineered Graphene Sensors

In the critical fields of precision agriculture and food safety, the demand for accurate and sensitive monitoring tools for fertilizers, pesticides, and food-borne pathogens cannot be overstated. Our collaborative research with commercial entities seeks to overcome the challenges faced by current electrochemical ion-selective, enzymatic, and immunosensors, which often fall short in selectivity, stability, and sensitivity, particularly under field conditions. We showcase the tunable properties of Laser-Induced Graphene (LIG) – such as surface wettability, roughness/area, and electrical conductivity – and their instrumental role in enhancing the commercial viability of these sensor technologies.We demonstrate the conversion of hydrophilic Laser-Induced Graphene (LIG) to a near-superhydrophobic state using an innovative dual-laser process in ambient conditions. This method intricately sculpts the surface into micro and nanoscale structures reminiscent of a lotus leaf, resulting in nearly superhydrophobic characteristics. By modifying the laser's power, speed, and fluence, we can also fine-tune the electroactive surface area and electrical conductivity, significantly impacting sensor functionality. For solid contact ion-selective electrodes (SC-ISEs), enhancing the LIG surface with high hydrophobicity prevents water layer accumulation at the ion-selective membrane and electrode interface. This design expels water from within the membrane, fosters stronger membrane-electrode adhesion, and consequently, diminishes signal interference. Such improvements are instrumental in boosting the sensor's accuracy and extending its operational lifespan. In contrast, a hydrophilic LIG with a large surface area enhances catalytic efficiency and allows more biorecognition agents to adhere to its surface, thereby amplifying the sensitivity of enzymatic pesticide sensors. Lastly, a flat, hydrophilic LIG surface ensures an even distribution of antibodies, which enhances the performance of sensors detecting foodborne pathogens.These modifications to LIG and the resulting sensors have substantial commercial potential. We have developed ions sensors for nitrate, ammonium, potassium, calcium, and magnesium have demonstrated near-Nernstian sensitivities, extensive sensing ranges across four orders of magnitude, and the ability to detect concentrations as low as 1 ppm in soil and water samples. These sensors are currently being integrated into commercial soil moisture and temperature probes for monitoring in farm fields. The pesticide sensing capability of the sensor can reach an extremely low picomolar detect limit for organophosphates, the nanomolar regime for neonicotinoids, and micromolar regime for glyphosate in surface waters. These sensors are currently being interfaced with LIG-based mist/fog harvesting devices to monitor pesticide and spray drift in farm fields. Finally, the LIG-based Salmonella sensors are capable of monitoring bacteria such as Salmonella to about 10 CFU/mL in actual food matrices such as chicken broth without the need for sample preconcentration or costly lab analyses.This research forges innovative avenues in agriculture and food safety monitoring, laying the groundwork for mass production of efficient and economical sensors. We believe this technology will revolutionize field monitoring, significantly advancing sustainable agriculture and improving public health safety. Figure 1

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.

To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.28, 63.43, and 77.58%, respectively. Sensory assessment and an e-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness, and umami of the simulated chicken broth solution and attenuated the bitterness of the l-isoleucine solution. The molecular simulation results suggested that the mechanisms of LP enhancement of kokumi and umami were related to hCaSR and hT1R1-hT1R3, and that hydrophobic forces and hydrogen bonds were involved in the binding of LP to taste receptors. The results implied that LP is a potential flavor enhancer for food applications.

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth.

Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.

Investigation of the Efficacy of a Listeria monocytogenes Biosensor Using Chicken Broth Samples.

Foodborne pathogens are microbes present in food that cause serious illness when the contaminated food is consumed. Among these pathogens, Listeria monocytogenes is one of the most serious bacterial pathogens, and causes severe illness. The techniques currently used for L. monocytogenes detection are based on common molecular biology tools that are not easy to implement for field use in food production and distribution facilities. This work focuses on the efficacy of an electrochemical biosensor in detecting L. monocytogenes in chicken broth. The sensor is based on a nanostructured electrode modified with a bacteriophage as a bioreceptor which selectively detects L. monocytogenes using electrochemical impedance spectroscopy. The biosensing platform was able to reach a limit of detection of 55 CFU/mL in 1× PBS buffer and 10 CFU/mL in 1% diluted chicken broth. The biosensor demonstrated 83-98% recovery rates in buffer and 87-96% in chicken broth.

Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson's correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.

Enhancing agro-biodiversity in chicken: a sensory comparison of broths from German local chicken breeds and their crossbreeds

The poultry meat production landscape has undergone a reduction in chicken breeds, resulting in a reliance on a limited number of varieties. Motivated by the goal of promoting sustainable chicken production and enhancing agro-biodiversity, this study pioneers a comparison between local chicken breeds (LBs) and their crossbreeds (CBs) with modern hybrid lines. Serving as an initial exploration within a larger project, this research acts as a prelude to a comprehensive investigation, aiming to complement the human sensory assessment of product quality. Study I assessed chicken broths prepared from three German LBs Bielefelder (BIE), Altsteirer (ALT), and Ramelsloher (RAM) utilizing a factorial 3×2×2 design that incorporated variations in salt content (unsalted/salted) and cooking time (1 hour/3 hours). The sensory profiles of the LB brothswere largely similar, except for BIE, which exhibited a higher skin odor intensity. Both, increased salt content and longer cooking time intensify sensory perception on most attributes. In Study II, BIE was compared with six CBs, with variations in salt content and cooking time (6×2×2 + 1×2 factorial design). BIE demonstrated higher sensory intensities than the CBs. Those were comparable, with no clear advantages or disadvantages identified from a sensory standpoint. These findings support that crossbreeding with commercial lines is not associated with changes in the sensory profile. It thus represents a strategy for improving the economic viability of local chicken breeds in order to preserve their valuable agro-biodiversity. The provided protocol for evaluating chicken broth from LBs or their CBs aims to offer researchers a standardized foundation for sensory assessments in chicken broth studies.

Effect of different salt additions on the taste and flavor-related compounds in chicken soup.

Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study the effect of salt addition on taste- and flavor-related compounds in chicken soup. Sensory evaluation results showed that the 2 and 2.5% NaCl treatment groups had higher scores. Water-soluble small molecule compounds were detected by LC-Q/TOF-MS based metabolomics approach, among which amino acids and their derivatives, nucleic acids, and small peptides were the main components. The concentration of Water-soluble small molecule substances in chicken soup samples with different salt additions showed a clear trend of separation and reached the highest in the 2.5% NaCl treatment group. Volatile flavor compounds in the chicken soup were analyzed by HS-SPME-GC-MS, including aldehydes, and alcohols, and the relative concentration of flavor compounds in the 2.5% salt treatment group was the highest. In summary, the addition of salt could improve the overall flavor of chicken broth, and the optimal salt addition of NaCl in chicken soup is 2.5%.

PSXIII-27 Evaluation of Protein Quality of Select Chicken-Based Protein Sources Using the Precision-Fed Cecectomized Rooster Assay

Abstract The objective of this experiment was to determine and compare the standardized amino acid (AA) digestibility of chicken-based protein sources using the precision-fed cecectomized rooster assay. Four ingredients were tested: spray-dried chicken protein hydrolysate (CPH), spray-dried chicken meat (CC), spray-dried chicken broth (CB), and chicken meal (CM). All animal care procedures were approved by the University of Illinois Institutional Animal Care and Use Committee before experimentation. Sixteen cecectomized roosters (4 roosters per substrate) were randomly assigned to the four test substrates. After 24 h of feed withdrawal, roosters were tube-fed 12 g of test substrates and 12 g of corn. Following crop intubation, excreta (urine and feces) were collected for 48 h. Endogenous corrections for AA were made using 5 additional cecectomized roosters. All data were analyzed using the Mixed Models procedure of SAS version 9.4. Generally, CC had the greatest (P < 0.05) standardized digestibility for AA, followed by CPH. Methionine, phenylalanine, and valine had greater (P < 0.05) digestibility in CC and CPH compared with CB and CM. Digestibility of isoleucine and leucine were greater (P < 0.05) in roosters fed CC, followed by CPH, CM, and CB. Greater digestibility (P < 0.05) of lysine was observed in roosters fed CC and CPH, followed by CM and CB. Histidine and threonine had the least digestibility (P < 0.05) in CB compared with all other ingredients. In contrast, digestibility of tryptophan was greatest (P < 0.05) in CC, followed by CPH and CB, while CM had similar (P > 0.05) digestibility to CC and CPH. Amino acid digestibility for most indispensable AA was above 80% for all ingredients, except for histidine, lysine, and threonine, which were exceptions only for CB (68%, 73%, and 74%, respectively). For selected dispensable AA, amino acid digestibility was above 60% for all ingredients, except for aspartic acid in CB and CM, and serine in CB, which were exceptions (43, 68% and 66%, respectively). In general, the least DIAAS values were observed in roosters fed CB, followed by CPH, CM, and greatest in CC. Overall, CC and CPH have comparable indispensable AA digestibility, and tryptophan or phenyl alanine+tyrosine were, generally, the first limiting AA.

A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method

“Complexity” is one of the effective sensory traits that influence food preference. In this study, we developed some novel quantification parameters to evaluate food sensory complexity using the temporal dominance of sensation (TDS) method. Chicken broth was used as a sample, and it was supplemented with chicken oil to adjust the complexity. We prepared chicken broths with four levels of chicken oil supplementation, and evaluated them using the TDS method and eight sensory terms. In the TDS curve of all broths, flavor characteristics such as “saltiness,” “umami,” and “chicken odor” were dominant, but “fat taste” and “oily odor” were dominant in the chicken broth with the highest oil supplementation. As prospective markers of food sensory complexity, “the number of dominant sensations (NDS)” and “the number of changes of the dominant sensation (NCDS)” were calculated from the TDS data, and both increased significantly with oil supplementation. Furthermore, we developed a dynamic complexity parameter called the “dominance rate variance curve (DRVC)” that depicts the variance of the dominance rate of every sensory term calculated from the TDS curve over time. The decrease in DRVC value corresponds to the dominance rates of the sensory terms being closer together, indicating that the sensory characteristic is complex. The DRVC value decreased when oil was added to the chicken broth, indicating that it is a useful complexity parameter. Thus, we successfully developed three quantitive parameters (NDS, NCDS, and DRVC) for evaluating the sensory complexity of food using the TDS method.

A 3D-Printed Electrochemical Immunosensor Employing Cd/Se ZnS QDs as Labels for the Rapid and Ultrasensitive Detection of Salmonella typhimurium in Poultry Samples

Salmonella is one of the leading causes of foodborne illnesses worldwide, with poultry products being a major source of contamination. Thus, the detection of salmonella in commercial poultry products is crucial to minimize the effects on public health. Electrochemical sensors are promising tools for bacteria detection due to their sensitivity, simplicity, and potential for on-site analysis. In this work, a three-dimensional (3D) printed electrochemical immunosensor for the determination of Salmonella typhimurium in fresh chicken through a sandwich immunoassay employing biotinylated anti-S. typhimurium antibody followed by streptavidin labeled with Cd/Se ZnS quantum dots (QDs) is presented. The device features three carbon-black polylactic acid electrodes and a holder, and the quantification of S. typhimurium is performed by anodic stripping voltametric (ASV) determination of the Cd(II) released after acidic dissolution of the QDs. To enhance sensitivity, an electroplated bismuth film was deposited on the working electrode, achieving a detection limit of 5 cfu/mL in a total assay time of 25 min, whereas 5 h of sample pre-enrichment was required for the detection of 1 cfu/25 mL of chicken rinse and chicken broth. The method is accurate, with %recovery values ranging from 93.3 to 113% in fresh chicken samples, and repeatable with intra- and inter- assay coefficient of variations <2 and 5%, respectively, indicating the suitability of the proposed immunosensor for the detection of S. typhimurium at the point-of-need.

The Physical, Sensory, and Microbial Qualities of Broth Gels Enclosing Food Cubes and Their Changes during Cold Storage

Due to their unusual textural properties and semblance, gel foods have been welcomed by consumers. In this study, we designed a novel gel food, that is, broth jellies that enclosed particular food dices (shrimp, chicken, and potatoes). Briefly, various ratios of gelling molecules (gelatin and κ-carrageenan) were added to chicken broth, the food dices were placed in the center of the gels, and their characteristics and stabilities were verified during cold storage (4 °C) for 14 days. As a result, the mix of κ-carrageenan and gelatin led to the formation of firm cross-junctions with an elevated hardness compared to gelatin singular gel. In contrast, the gelatin sole gel showed different sensory attributes, such as a high chewiness and meltiness. The thick gel barriers of the products fairly increased the stability of the inner food ingredients. By blocking the loss of moisture, the texture and sensory traits were well preserved; moreover, the gelling molecules greatly impeded microbial decay by decreasing the water activity due to their strong water-binding capacity. In conclusion, the mix ratio of gelatin and κ-carrageenan affected the gel characteristics by shifting the gel matrices, and the gel barriers improved the food quality and inner food preservability.

Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

SummaryThe chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, and the changes of free fatty acids, small molecular compounds, volatile flavour compounds, umami polypeptides in the chicken broth were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS and LC–MS/MS, respectively. 600 W ultrasonic treatment group outperformed the other groups in terms of sensory evaluation (P < 0.05). Palmitic acid and stearic acid were the chief free fatty acids in chicken broth. 530 and 236 small molecule metabolites were found. 36 volatile compounds were identified in chicken broth, mainly aldehydes. The proportion of sweet and umami amino acids in the chicken broth of the 600 W ultrasonic treatment group accounted for 63% of the total polypeptide sequence, indicating that pre‐ultrasonication can increase the content of sweet and umami polypeptides in chicken soup. The overall taste and flavour of Wuding chicken soup under pre‐ultrasonication with 600 W power were the best combined with sensory evaluation scores. These results can provide scientific and theoretical guidance for the further understanding of the effect of ultrasound assistance on the quality of chicken broth and the intensive processing of local chicken.

Using lanthanide ions as magnetic and sensing probes for the detection of tetracycline from complex samples.

Tetracycline (TC) is a broad-spectrum antibiotic and has been added to animal feeds to grow livestock under healthy conditions, making it important to have effective methods for rapidly detecting TC in complex samples. In this study, a novel method that uses lanthanide ions (i.e. Eu3+ and Gd3+) as magnetic and sensing probes for the detection of TC from aqueous samples is explored. When dissolving Gd3+ in tris(hydroxymethyl)aminomethane (Tris) buffer at pH 9, magnetic Gd3+-Tris conjugates can be readily generated. The magnetic Gd3+-Tris conjugates possess trapping capacity toward TC from sample solutions via the chelation of Gd3+ and TC. Eu3+ is used as the fluorescence sensing probe against TC on the Gd3+-TC conjugates via the antenna effect. The fluorescence response derived from Eu3+ is increased with the increase of TC trapped on the Gd3+-based probes. The linear dynamic range against TC ranges from 20 to 320 nM, whereas the limit of detection toward TC is ~2 nM. Furthermore, the developed sensing method can be employed for the visual assay of TC with a concentration above ~0.16 μM under UV light illumination in the dark. Furthermore, we have demonstrated the applicability of the developed method to quantify TC in a chicken broth sample with complex matrix. Our developed method offers several advantages, including high sensitivity and good selectivity, for the detection of TC in complex samples.

Cross-contamination of mature Listeria monocytogenes biofilms from stainless steel surfaces to chicken broth before and after the application of chlorinated alkaline and enzymatic detergents.

The objectives of this study were, firstly, to compare a conventional (i.e., chlorinated alkaline) versus an alternative (chlorinated alkaline plus enzymatic) treatment effectivity for the elimination of biofilms from different L. monocytogenes strains (CECT 5672, CECT 935, S2-bac and EDG-e). Secondly, to evaluate the cross-contamination to chicken broth from non-treated and treated biofilms formed on stainless steel surfaces. Results showed that all L. monocytogenes strains were able to adhere and develop biofilms at approximately the same growth levels (≈5.82 log CFU/cm2). When non-treated biofilms were put into contact with the model food, obtained an average transference rate of potential global cross-contamination of 20.4%. Biofilms treated with the chlorinated alkaline detergent obtained transference rates similar to non-treated biofilms as a high number of residual cells (i.e., around 4 to 5 Log CFU/cm2) were present on the surface, except for EDG-e strain on which transference rate diminished to 0.45%, which was related to the protective matrix. Contrarily, the alternative treatment was shown to not produce cross-contamination to the chicken broth due to its high effectivity for biofilm control (<0.50% of transference) except for CECT 935 strain that had a different behavior. Therefore, changing to more intense cleaning treatments in the processing environments can reduce risk of cross-contamination.

Mining of kokumi peptides in chicken broth with peptidomics

Chicken soup is a high-quality traditional seasoning. In this study, 16,306 polypeptides in the Gushi chicken soup were analyzed by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), and two polypeptides with kokumi flavor (TPDFVR and TPELLH) were obtained by comparing the amino acid structure and performing electronic tongue analysis. The taste thresholds of TPDFVR and TPELLH are 0.4 and 0.2 mmol/L, respectively. Therefore, the taste time of the chicken soup can be prolonged in the mouth, and the taste of the chicken soup can be improved. Also, the electronic tongue experiment proved that the two polypeptides have a strong sour and salty taste. The experimental results revealed that the peptidomics method is quick and effective in discovering peptides associated with taste.

Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken

Broth is a product made from beef or poultry by cooking ingredients rich in protein and water, with or without the addition of spices, vegetable fat and sodium chloride. This study aims to determine the physicochemical properties including crude protein, ash, fat, carbohydrates, water activity, and pH as well as organoleptic tests of three types of broth from different chicken meat, namely broiler, free-range chicken, and IPB-D1 chicken. An organoleptic test was performed using quantitative descriptive analysis (QDA). The results showed that the different types of chicken strains did not significantly affect the value of water content, ash content, protein content, pH value and viscosity. The descriptive quantitative analysis (QDA) test followed by the ANOVA test showed that the difference in the types of chicken strains has no significant effect on the sensory attributes of chicken taste, salty taste, tastelessness, bitter aftertaste, and carnation aftertaste. Chicken broth made from native chicken gave the best characteristicresults for the analysis of physicochemical and organoleptic properties.