ArticleScientific reports2024
Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Development of a Composite Pork Quality Index from Instrumental Traits and Its Hyperspectral Prediction.Foods (Basel, Switzerland) · 2026Article
- Evaluation ofPlants (Basel, Switzerland) · 2026Article
- A risk analysis method for potential failure modes in the lithium-ion battery assembly process based on optimized FMEA and DHHFLTS.Scientific reports · 2025Article
- Enhanced predictive modeling framework for multi-objective global optimization of passenger car rear seat using hybrid approximation models.Scientific reports · 2025Article
- Comprehensive evaluation of frost mulberry leaves of 21 mulberry varieties.Frontiers in plant science · 2025Article
- Fruit quality evaluation of different mulberry varieties.Frontiers in plant science · 2024Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared and analyzed for various physicochemical parameters, including gross protein content, crude fat content, pH level, solid content, viscosity, and chromatic aberration value. Sensory evaluation was also conducted to assess overall quality. Correlation analysis helped identify three key evaluation indicators: gross protein content, L* value (lightness), and b* value (chromatic aberration). The weight assigned to gross protein content was the highest using the entropy weight method (EWM). Moreover, the grey correlation degree method was comprehensively applied to evaluate the chicken soup's quality. This analysis identified TCS and CCS as varieties with superior overall quality, showing a positive correlation with sensory evaluation, consistent with the results of nuclear magnetic resonance (NMR) used in this paper. These results provide theoretical support for assessing comprehensive quality and selecting chicken soup varieties.
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