Lai Jing, Wu Ruiyun, Wang Ji, Wang Ying, Zhang Xin, Zhou Liyuan, Zhu Yingchun
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China.
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China.
Front Nutr. 2022 Nov 15;9:1048352. doi: 10.3389/fnut.2022.1048352. eCollection 2022.
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5'-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.
研究了烹饪方式[在不锈钢锅（SS）、陶瓷锅（CP）和电炖锅（EC）中烹饪，且有不同炖煮时间]对添加了（一种天然食用菌）的鸡汤的化学成分、白度、5'-核苷酸、脂肪酸（FAs）、感官品质和风味物质的影响。结果表明，与EC和SS鸡汤相比，CP鸡汤具有更高的可溶性固形物（5.83 g/100 mL）、总糖（2.38 mg/mL）、粗蛋白（7.58 g/100 g）和5'-核苷酸（325.53 mg/mL）。通过气相色谱-质谱联用仪（GC-MS）检测到48种挥发性风味化合物，主要为醛类和烷烃类，并通过主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）鉴定出特征风味物质。己醛、（E,E）-2,4-癸二烯醛和3-甲基十六烷是CP鸡汤中含量最丰富的差异挥发性化合物。此外，感官评价结果表明，用CP烹饪的鸡汤在香气、味道和总体可接受性方面得分更高。我们的结果表明，CP模式可能是烹饪鸡汤的最佳选择。本研究为通过适当的烹饪方式改善鸡汤的品质和风味提供了新的视角。还讨论了使用各种烹饪方式的理论支持，以提高家庭和工业中鸡汤的质量。
