Chicken Soup Research Articles

Chicken soup for the soul: promoting well-being and belonging through food and cultural competence skills.

This conference paper asked a question - What does well-being and belonging in Teaching and Learning Development look like in practice? The paper presentation focused on two Kingston University initiatives to develop and enhance students’ sense of well-being and belonging: Cultural Food Stories and Cultural Competence skills workshops were explored in the session to create a conversation about how Learning Developers could move into the extra-curricular space to create a sense of belonging through communal dining. Food is universal and has cultural and social meanings (Dunbar, 2017). During the physical separation experienced throughout the pandemic, the Cultural Food Stories initiative explored whether recipe and story sharing could enhance staff and student belonging, while simultaneously honouring cultural diversity. Given the importance of belonging in enhancing student learning, engagement and retention (Tinto, 2017), this is highly pertinent. To enhance student success, it is also essential to equip students with the skills they need to appreciate how cultural differences and similarities help to enhance personal and professional interactions rather than to stereotype or marginalise. The Cultural Competence skills initiative creates tailored workshops to support students’ ability to understand and respect their own and others’ cultural background and values. These strategies help to equip our students with the resilience and skills needed to thrive and be successful professionals in their future careers. In our paper, we argue that wellbeing and belonging are key tools for developing students learning and can be easily incorporated into educational practice. By inviting diverse students to participate within each of these initiatives, their cultural heritage is not only welcomed but also acknowledged explicitly. Attendees will leave with a practical toolkit to embed our Cultural Food Stories and Cultural Competence skills initiatives as part of their teaching and learning practice and devise associated activities that enhance professional development skills and better support all our students, regardless of background.

Does ‘chicken soup for the soul’ on the product packaging work? The mediating role of perceived warmth and self-brand connection

Marketers are increasingly using the phrase, ‘chicken soup for the soul’ in their product packaging designs to communicate brand values and stimulate consumer purchases. However, little is known about how effective this strategy is. This research investigated the use of ‘chicken soup for the soul’ on the packaging, paying attention to both its effect, and any underlying mechanisms. From a semiotics viewpoint, this research (including three scenario-based experiments) demonstrated that the use of this phrase on the packaging had a beneficial effect on consumers' purchase intentions; it conveyed connotations of warmth and enhanced consumers' self-brand connection (Studies 1 and 2). The research also discovered that product temperature (Study 3) moderated the effects of the phrase, ‘chicken soup for the soul’. In particular, for products with a hot (vs. cold) temperature, the effect of CSS on purchase intention will be attenuated. These findings contribute theoretical implications for packaging design, semiotics, and warmth. This paper also provides meaningful insights for marketers on how to use this particular phrase in packaging design.

Fabrication of nitrogen-doped graphene quantum dots based fluorescent probe and its application for simultaneous, sensitive and selective detection of umami amino acids

In this work, nitrogen-doped graphene quantum dots (N-GQDs) were synthesized by an efficient one-step hydrothermal using hydrated citric acid and urea as the carbon and nitrogen sources, respectively. The fluorescent quantum yield of the N-GQDs was up to 88.20 %, and the fluorescence lifetime was 12.29 ns. Based on the excellent fluorescence property, water-soluble and low cytotoxicity of N-GQDs, a novel fluorescent probe was fabricated and used for simultaneous detection of l-glutamic acid (l-Glu) and l-aspartic acid (l-Asp). Herein, Al3+ was used as a chelant agent for l-Glu shielding. The sensitive response of the probe towards l-Glu and l-Asp presented a wide concentration range with a low detection limit (S/N = 3). The fluorescent probe showed good selectivity, high stability and acceptable reproducibility in the application of l-Glu/l-Asp simultaneous detection in chicken soup. Meanwhile, the detection results of the fluorescent probe were correlated well with those obtained by amino acid analyzer.

Identification and virtual screening of novel umami peptides from chicken soup by molecular docking

By combining python script invocation, the batch processing of molecular docking was achieved to screen 20 potential umami peptides out of the 208 peptides identified in chicken soup. Nine peptides were dominated by umami taste according to sensory analysis, among which PPQEAAQF (2.56) has the highest umami intensity, followed by AEEHVEAVN (2.43) and NEFGYSNR (2.19). The threshold of nine peptides ranged from 0.08 mM to 0.58 mM. In 0.35 % MSG, the effective threshold of umami-enhancing effect of LPLQD was 0.24 mM. In addition, the molecular docking results indicated that His71, Ser107, and Asp147 of taste receptor type 1 member 1, and Asn68, Asp216, His387, and Ala302 of taste receptor type 1 member 3 play critical roles in the binding with umami peptides by forming hydrogen bonds and hydrophobic force. Thus, the combination of molecular docking and python script invocation was effective and economical for umami peptides screening.

Fragmentation of Internet Ideological and Political Education in the Work of Counselors

The publicity and guidance of the country’s mainstream ideology is the highest ideological requirement for a counselor’s work, and the daily work involves nine major fields, and because a counselor manages a large number of classes and students, the transactional work is relatively cumbersome and requires high political literacy. Due to the complexity of practical work and indoctrination, the content of ideological and political education in the form of indoctrination, reasoning and chicken soup is dominant, and the research on individual students' understanding and concern and group characteristics is less, the impact of ideological and political education lacks depth and is incomplete, and the educational effect is greatly reduced. Unlike ideological and political theory courses, online ideological and political courses are systematic and coherent in content, and have certain continuity in time and space. Online ideological and political work sometimes presents the problem of fragmentation. On the one hand, this can be combined with the traditional advantages of ideological and political work, but on the other hand, due to the shallowness of reading, it is difficult to deepen ideological and political education. This paper provides countermeasures and ideas for the fragmentation of network ideology and politics from the two aspects of accurately positioning students' needs and improving achievement awareness to improve the effectiveness of ideological and political education.

Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat

The system containing only chicken and chicken soup was designed to simulate the manufacture of sauce-braised meat products. As repeated stewing times increased, the total free amino acid content increased significantly from 77.40 to 100.42 mg/100 mL, the contents of 5′-inosine monophosphate and 5′-adenosine monophosphate increased by about 2-fold, and the 5′-guanosine monophosphate content increased by about 50%. With increased stewing times, the relative content of oleic acid first increased significantly and then decreased significantly, the relative content of linoleic acid increased significantly, and the relative content of palmitoleic acid decreased significantly. A total of 16 aroma-active compounds were identified during repeated stewing, and their concentrations increased by 50–100% because of an increase in the flavor-adsorption capacity. These results also showed that a large number of flavor compounds were enriched within the first 15 times of repeated stewing, which were also consistent with the results from E-nose and E-tongue. These findings provide guidelines that can be followed to improve the aroma of braised soup and sauce-braised meat products.

Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques

Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatography–olfactometry–mass spectrometry (GC–O-MS), two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and combined aroma extract dilution analysis (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quantitative analysis, and the odor activity value (OAV) was calculated. Octanal, 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and dimethyl trisulfide was identified as the most important odor-active compound of YE. Additionally, recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of dimethyl trisulfide had masking effect on the odor of PCP.

“Chicken Soup for the Soul”—Teaching Medical Humanities and Judaic Studies: New Monographs

“Chicken Soup for the Soul”—Teaching Medical Humanities and Judaic Studies: New Monographs

Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice

Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice

The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention

This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price (β = 0.337) among the selection attributes of chicken soup meal kit products had a significant effect on satisfaction, while diversity (β = 0.0.27) and quality (β = 0.047) were not significant. Also, convenience (β = 0.504) and price (β = 0.337) affected repurchase intention among the purchasing attributes of the meal kit. However, diversity (β = 0.101) and quality (β = 0.045) did not exert any significant effects on repurchase intention. Finally, it was confirmed that satisfaction with the meal kit had a significant effect on the repurchase intention. Therefore, this study predicts that enhancing convenience and price competitiveness rather than quality or variety among chicken soup meal kit purchasing attributes will increase consumer satisfaction and repurchase intention.

Analisis Break Even Point Sebagai Alat Perencanaan Laba Pada Rumah Makan Berkah Cahaya di Desa Kerang Kecamatan Batu Engau

This research was conducted with the aim of (1) knowing the amount of rupiah for grilled chicken and beef bone soup that must be obtained to reach the break even point at the Berkah Cahaya Restaurant in Kerang Village, Batu Engau District. (2) Knowing the number of servings of grilled chicken and beef bone soup consumed must be sold to reach the break even point at the Berkah Cahaya Restaurant in Kerang Village, Batu Engau District (3) knowing the amount of sales in order to achieve the planned profit at the Berkah Cahaya Restaurant in Kerang Village, Batu Engau District. Break even point analysis or break even point which is an analytical technique to study the relationship between total costs, expected profit and sales volume. In general, this analysis also provides information regarding the margin of safety which is useful as an indication and illustration to management of how much a decline in sales can be estimated so that the business being carried out does not suffer a loss. Rumah Makan Berkah Cahaya is a small trading business that sells food and drinks. The types of products are grilled chicken and beef bone soup. The results of the analysis are as follows: BEP in 2021 for grilled chicken is IDR 69,878,371 and beef bone soup is IDR. 159,084,803 The number of portions that must be sold so that the Berkah Cahaya Restaurant does not suffer losses in 2012 for grilled chicken was 2,795 portions while for beef bone soup as many as 6,363 portions. The sales that must be achieved in order for the roasted chicken to earn a profit of IDR 100,000,000 is IDR 303,523,231 while for the beef bone soup in order to obtain a profit of IDR 80,000,000, the sales must reach IDR. 584,616,718.

Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers

The objective of this study was to compare the immunomodulatory effects of the chicken soups prepared with the native free-range chickens and the commercial caged broilers in the immunosuppressive mice. The immunosuppressive mice model was established by the intraperitoneal injection of 100 mg of cyclophosphamide (CTX) per kg body weight. The powders of Gushi Chicken Soup (GCS), Honglashan Chicken Soup (HCS), and Cobb Broiler Soup (CBS) were prepared by high-pressure stewing followed by spray drying. The chicken soups' nutrient content and the effects of three chicken soups on the body weight, organ index, blood index, and serum cytokine and immunoglobulin contents in the immunosuppressive mice were determined. The three chicken soups promoted the recovery of immunosuppressive mice, but the expression mechanisms were different. The GCS was more effective than the HCS and CBS in restoring blood index, promoting cytokine secretion, and increasing immunoglobulin content (P < 0.05). The HCS stimulated the Th1-type immune response and promoted immunoglobulin secretion (P < 0.05), while the CBS increased the production of CD4+ and promoted the T-cell functions better than other soups (P < 0.05). Although soups from the native free-range chickens and the commercial caged broilers showed distinctly different mechanisms in promoting immunity, both could be used as potential immunomodulators.

A portable device based on an electrical conductivity sensor for the detection of monosodium glutamate (MSG) in soupy foods

In everyday life, food is made with various taste images, including the savory taste obtained from monosodium glutamate (MSG). Although it is allowed as a food ingredient, excessive use of MSG and continuous consumption will have adverse effects on health. The effects of consuming MSG excessively on the body's organs include brain, ovarian, testicular, liver, kidney, heart, and respiratory disorders. MSG detection using technology is needed to control the consumption of MSG in the body. Hence, this study was focused on creating a portable device for detecting monosodium glutamate (MSG) in soupy foods: meatball soup and chicken soup. 3 mg of MSG was applied to each solution sample and four MSG brands, including SS, MW, AM, and MR. The concept of this prototype is based on the conductivity value and total dissolved solids (TDS) in the MSG solution. These solutions can produce an electrolyte because there is a sodium salt content in the MSG solution and water. The electrolyte solution can conduct electricity. An electrical conductivity sensor was installed in this prototype and these sensors included two electrode plates, a positive electrode (anode) and a negative electrode (cathode) with a distance of ± 1 cm. The conductivity sensor begins by starting a sensor into an electrolyte solution and, given an electric voltage input, changes to the value of the electric voltage. The sensor can be read and detect the MSG level in the solution. Then, the data are received and recorded in the DRF analog which is to process the signal from the sensor into analog form, and the data is sent to the Arduino Nano as a microcontroller. From the experiment result, the average conductivity value and TDS value of meatball soup are 21.98 mS and 7.91 Mg/I, while the average conductivity value and TDS value of Chicken Soto are 16.92 mS and 6.08 mg/I. This prototype was successfully created and implemented for the MSG detection in soupy foods.

Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.

Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised meat products processed with braised soup used repeatedly, the system containing only chicken and chicken soup was designed to simulate the process of repeated stewing. Free amino acids, 5-nucleotides, fatty acids, and volatile compounds in stewed chicken were determined, and taste and aroma profiles were evaluated using an electronic tongue (E-tongue) and an electronic nose (E-nose), respectively. As repeated stewing times increased, the total free amino acid content increased from 514.37mg/100g to 721.33mg/100g, and the contents of 5'-inosine monophosphate, 5'-guanosine monophosphate, and 5'-adenosine monophosphate increased by approximately 20%. Meanwhile, the relative content of saturated fatty acids increased, and the relative content of monounsaturated fatty acids decreased significantly. Oleic acid, linoleic acid, and palmitoleic acid accounted for more than 80% of the total fatty acid content. A total of 15 aroma-active compounds were identified during repeated stewing, and their concentrations increased by more than 40%, especially for monounsaturated alkenals. Within 10 times of repeated stewing, the taste and aroma compounds were enriched because of a decrease in the concentration difference of taste substances and an increase in the flavor-adsorption capacity of fat, which was also consistent with the results from the E-nose and E-tongue. The taste and aroma of stewed chicken tended to remain constant after 10 times of repeated stewing of braised soup. The obtained information can provide guidelines for regulating the aroma and taste of sauce-braised chicken. PRACTICAL APPLICATION: The fat level of stewed chicken and the difference in concentration between stewed meat and braised soup were important potential factors that could be employed to enhance the flavor of stewed meat.

Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth

AbstractAs one of the five basic tastes, umami has the advantages of making the overall taste of food more harmoniously. Although various umami substances in food have been isolated and identified, in recent years, there are limit studies on the processing technology for improving food umami. Therefore, it is necessary to explore novel efficient umami improvement technologies to meet the urgentment of the food industry. This experiment was designed to study the effect of 0.1% (w/w) sodium bicarbonate (NaHCO3) combined with different power (0, 120, 180, 240, and 300 W) ultrasound treatment on the taste and flavor of chicken broth. Results demonstrated that the chicken broth under the power of 120 W ultrasound treatment combined with 0.1% (w/w) NaHCO3 was the most umami, and contained the largest amount of IMP. The chicken broth under the treatment of 180 W ultrasound combined with 0.1% (w/w) NaHCO3 has better flavor and sensory evaluation as the umami improved. In summary, 180 W ultrasound combined with 0.1% (w/w) NaHCO3 pretreatment is a simple and low‐cost processing technology, which is inclined to apply in industry.Practical ApplicationsCompared with the traditional umami improvement method, ultrasound can significantly reduce the cost of food umami‐enhancing with the characteristics of high safety, environmental protection, low operating cost, and high instantaneous efficiency. Sodium bicarbonate is an inorganic salt. Moderate intake is beneficial to the body. It can help neutralize stomach acid and supplement sodium for the body. In this study, low‐power ultrasound combined with low‐concentration of sodium bicarbonate solution was used to cook chicken soup, and the umami taste was improved to a large extent, which provided a novel method for industrial application.

Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract.

ObjectiveThis study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes.MethodsFour different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1°C, 1.5 kgf/cm2 for 1 h.ResultsThe BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5′-guanosine monophosphate and 5′-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang.ConclusionTaken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

PERSEPSI WANITA KARIR TERHADAP OBESITAS DI KOTA BIMA NUSA TENGGARA BARAT

Obesity is an epidemic that poses the biggest global public health challenge and ranks among the top three causes of chronic health disorders. WHO has set a target in 2025 to maintain the prevalence of obesity back to 2010 figures. Overweight and obesity are the causes of population death in various countries in the world. However, obesity can be prevented. Several factors cause obesity besides genetics, overeating and lack of activity patterns. It is suspected that there is a misperception, especially women who are obese, so that it has an impact on the regulation of diet and activity patterns. The purpose of this study was to explore the perceptions of career women regarding obesity. This study used a qualitative method with in-depth interviews with mothers, homeroom teachers, UKS teachers and health service officers. Observation of work and home environment, career woman. By using a health belief model theory approach that can help explain the perceptions held by career women. These perceptions include perceptions of the severity of a disease (perceived severity), perceptions of susceptibility (perceived susceptibility), perceptions of benefits (perceived benefits), perceptions of barriers (perceived barriers), prerequisites for taking action (cues to action), and self-efficacy. By knowing these perceptions, it will be known the factors that can influence people's behavior in an effort to prevent obesity in career women. This research is a qualitative research. conducted in the City of Bima, NTB. It is hoped that this research will be able to explore and understand the meaning obtained from the informants from the experiences conveyed by the informants at the research location. Data collection techniques were carried out by in-depth interviews and observations. The data analysis used in this research is content analysis. The data validity strategy that will be applied in this study is to triangulate data sources by member checking to clarify the results of the interviews. In addition, peer review/peer debriefing was conducted. The data validity strategy that will be applied in this study is to triangulate data sources by member checking to clarify the results of the interviews. In addition, peer review/peer debriefing was conducted. The data validity strategy that will be applied in this study is to triangulate data sources by member checking to clarify the results of the interviews. In addition, peer review/peer debriefing was conducted.&#x0D; Some misperceptions in career women that result in errors in regulating diet and activities that trigger obesity include informants who think it is natural that women with income will become fat because they are able to consume their favorite foods at any time, if there are many office activities causing thinness with itself. The informants thought that local foods such as offal, soto, satay, curry, meatballs, and chicken noodles because they were processed by local residents were not fast food. Informants think that skipping lunch is a diet to lose weight. Informants think that office activities can be a substitute for sports because they think they are tired with a busy schedule at work.

Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Hydrocolloids can be used to overcome the disturbances when designing low-calorie foods. The aim of this research was to evaluate different formulations containing xanthan gum, pectin, and tapioca starch to simulate rheology and texture of an instant chicken soup by using an augmented simplex lattice-centroid design. Xanthan gum influenced all studied variables the most. This hydrocolloid yielded the greatest consistency index (K), instrumental spreadability, and sensorial texture attributes. Furthermore, xanthan gum yielded the lowest flux index (n). Xanthan gum-pectin and xanthan gum-tapioca starch exhibited synergistic-antagonist effects depending on the response variable measured. The mixture 26.9% xanthan gum-11.1% pectin-62.0% tapioca starch was found to mimic most of the studied variables evaluated in the instant soup. Considering the reduction in starch content, a serving portion of this formulation (250 ml, 12 kcal) represents only 34% calorie intake of an instant chicken soup (35 kcal) and provides 1.9 g soluble dietary fiber. Novelty impact statement Our results would provide a rational on how to mimic the texture and rheology of a food product by means of an adequate experimental design. We could partially replace potato starch by a combination of xanthan gum, pectin, and tapioca starch. A low energy formulation mimicking an instant soup was developed.

Pengaruh Cita Rasa dan Persepsi Harga Terhadap Keputusan Pembelian Mie Ayam Yamin Gubeng Kertajaya Surabaya

ABSCTRACT&#x0D; Currently, consumers tend to sort out processed foods and fast food drinks. One of the foods that are loved by the community is Chicken Noodles, because the presentation process does not require much time, has a distinctive taste, and affordable prices for all people. Although noodles are not from Indonesia chicken noodles have become a traditional Indonesian food. This dish has spread throughout Indonesia, especially the Java region, this dish is very easy to find. Not infrequently culinary cuisine bears the name of a region in Indonesia. The purpose of this study was to analyze the effect of taste and price perception on purchasing decisions of Yamin Gubeng Kertajaya Chicken Noodles in Surabaya. This study uses the Partial Least Square (PLS) method with a sample of 66 respondents. The results showed that taste and price perception had a positive and significant effect on purchasing decisions.&#x0D; Keywords : Taste, Price Perception, Purchase Decision

SALES PROMOTION SEBAGAI KOMUNIKASI PEMASARAN USAHA KECIL MENENGAH (UKM) “Mie ayam Bakso Sopo Nyono” DI MASA PANDEMIK COVID19

Competition in the business world is getting tougher, in the midst of the current covid19 pandemic, a lot of Small and Medium Enterprises (SMEs) are out of business or bankrupt, this is different from the business actor who is engaged in by one of the residents of Karawang, namely Mr. Lasimin as the owner of the Mie outlet. Ayam Bakso Sopo Nyono, which is known as a unique outlet from other chicken noodle outlets in Karawang, has its own characteristics with outdoor karaoke facilities and also offers discounts or discounts for customers who want to donate songs to sing at kaoroke. Lasimin's outdoor property. The purpose of this study was to identify and analyze sales promotion as a marketing communication in attracting consumer interest carried out by Mr. Lasimin as the owner of the Mie Ayam Bakso Sopo Nyono Karawang outlet in the midst of the covid19 pandemic. This type of research is descriptive qualitative. Data collection techniques used in this research are field observations, in-depth interviews, and documentation. The current covid19 pandemic is a challenge for Mr. Lasimin to continue to be flooded by his customers, the Sales Promotion program is carried out by Mr. Lasimin as marketing communication for Mie Ayam Bakso Nyono, Mr. Lasimin conducts sales promotion by giving discounts to consumers. So that this has a positive impact on the business run by Mr. Lasimin during the covid19 pandemic.