Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup
In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously incr...
Main Authors: | Wen Duan, Li Liang, Yan Huang, Yuyu Zhang, Baoguo Sun, Lina Li |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/7/1456 |
Similar Items
-
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review
by: Lili Zhang, et al.
Published: (2021-10-01) -
Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken
by: Lili Zhang, et al.
Published: (2020-01-01) -
Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup
by: Shangci Wang, et al.
Published: (2019-02-01) -
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis
by: San-San Ang, et al.
Published: (2019-01-01) -
Physicochemical, Mineral and Sensory Characteristics of Instant <i>Citrullus lanatus mucosospermus (Egusi)</i> Soup
by: Olakunbi Olubi, et al.
Published: (2021-08-01)