College of Tourism and Culinary Science, Yangzhou University, Yangzhou, 225000, China.
Department of Cooking, Yangzhou Tourism Business Vocational School, Jiangsu Union Technical Institute, Yangzhou, 225000, China.
Sci Rep. 2024 Jun 6;14(1):13038. doi: 10.1038/s41598-024-61667-2.
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.
本研究旨在开发一种评估不同鸡汤变体质量的评估框架。制备并分析了三种鸡汤，即传统鸡汤（TCS）、浓缩鸡汤（CCS）和混合鸡汤（BCS），以评估其各种理化参数，包括总蛋白含量、粗脂肪含量、pH 值、固形物含量、粘度和色差值。还进行了感官评价以评估整体质量。相关性分析确定了三个关键评估指标：总蛋白含量、L值（亮度）和 b值（色差）。使用熵权法（EWM），总蛋白含量的权重最高。此外，还综合应用灰色关联度法来评估鸡汤的质量。该分析确定 TCS 和 CCS 是整体质量较高的品种，与感官评价呈正相关，与本文中使用的核磁共振（NMR）结果一致。这些结果为评估综合质量和选择鸡汤品种提供了理论支持。
