Evidence map›Paper›PMID 40934035›Full record

ArticleFood chemistry: X2025

Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.

Kai Dong, Xinyuan Huang, Yingmei Wu, Zhendong Liu, Yufang Guan, Hongbo Song, Fengping An, Xin Li, Erhao Zhang, Qun Huang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Kai DongSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou 550025, China.
Xinyuan HuangSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou 550025, China.
Yingmei WuSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou 550025, China.
Zhendong LiuCollege of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China.
Yufang GuanThe Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China.
Hongbo SongCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Fengping AnCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Xin LiSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou 550025, China.
Erhao ZhangCollege of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China.
Qun HuangSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Conventional processing relies on time-consuming and intricate stewing methods, which hinder industrial-scale production of chicken soup. To address this limitation, this study investigated the effect of pretreatment cycle number on the quality of chicken meat and the flavor of chicken soup using a microwave combination with steam (MWS) process. Results showed that MWS pre-processing facilitated protein and lipid oxidation, improved the microstructure, and boosted the release and breakdown of nutrients in Tibetan chicken meat. At cycle 9, the concentrations of aldehydes (106.912 μg/kg), alcohols (10.293 μg/kg), and furans (0.717 μg/kg) in the chicken soup reached its maximum value, along with the content of umami amino acids(30.46 %), sweetnamino acids (40.09 %) and 5'-nucleotides (64.65 %) also increased significantly, while the content of bitter amino acids (29.25 %) decreased significantly. 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran were recognized as the key aromatic substances in chicken soup, while glutamic acid and 5'-inosine monophosphate (5'-IMP) were identified as the primary contributors to its taste. In conclusion, MWS pretreatment significantly enhanced Tibetan chicken meat quality and soup flavor.

Indexed as

Cycle numberFlavorMicrowave combined with steamTibetan chicken soup

Identifiers

PMID40934035
PMCPMC12418992

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