Effect of Ultra High Pressure Combined with Partial Freezing on the Storage Quality of Chicken Soup

Traditional high-temperature sterilization of chicken soup can easily lead to adverse effects on product quality and result in a short storage period, which fails to meet the demands for modern convenience and nutritional consumption. In this study, ultra high pressure combined with partial freezing...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 45; no. 15; pp. 332 - 341
Main Authors Zishuang JIN, Jiao CHEN, Zhiqian MA, Jia ZUO, Yiming WU, Lin MEI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2024
Subjects
chicken soup
partial freezing preservation
storage quality
ultra high pressure
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Summary:Traditional high-temperature sterilization of chicken soup can easily lead to adverse effects on product quality and result in a short storage period, which fails to meet the demands for modern convenience and nutritional consumption. In this study, ultra high pressure combined with partial freezing multi-fence technology was applied to preserve chicken soup, aiming to extend its storage period, reduce nutritional loss, and enhance overall quality. The quality of chicken soup was compared and analyzed using pasteurization, high temperature and high pressure treatment, as well as ultra high pressure (400 MPa for 15 min) combined with partial freezing (−2.5 ℃) storage. Freshness indicators (total bacterial count, fat oxidation, protein oxidation), flavor-related parameters (soluble protein content, free amino acid content, inosine acid content, volatile substances), sensory evaluation scores were used to investigate the effects of these three sterilization methods combined with partial freezing technology on th
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023090187