Enhancing the Quality of Fish Maw Chicken Soup Through Direct Steam Injection: A Comparative Study of Processing Conditions and Product Characteristics.

The multiphase and highly viscous nature of fish maw chicken soup (FMCS) results in nonuniform heat and mass transfer, thereby compromising product quality. This study investigated the effects of direct steam injection (DSI) under temperatures of 100°C-130°C for 5-30 min on the sensory, compositional, flavor, microstructural, and stability properties of FMCS. Compared to conventional retorting, optimal DSI conditions (110°C-120°C for 10-15 min) maintained product quality effectively, retaining over 90% sensory acceptability, 98% solids, 96% protein, and 94% fat, with minimal color deviation. These results closely matched fresh-simulated control. Flavor profiles under these conditions preserved desirable oily, roasted, and meaty attributes. However, processing above 120°C or beyond 20 min induced Maillard browning, protein denaturation, and emulsion breakdown, leading to increased bitterness, sedimentation, and overall quality deterioration. Overall, DSI at 110°C-120°C for 10-15 min was identified as the optimal processing condition, significantly preserving comprehensive product quality. This study demonstrates that DSI is a promising alternative to conventional retort processing for industrial-scale production of high-quality FMCS. PRACTICAL APPLICATIONS: The findings offered valuable contributions to the field of prepared dish manufacturing, particularly in the context of advanced processing strategies that influence product stability, sensory quality, and nutritional integrity.