Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

This study investigated the effect of frozen storage periods (0, 2, 4, 6, or 8 weeks) of raw meat and stewing on the flavor of chicken broth. With the increased storage duration of frozen raw material, the contents of the free amino acids, nucleotides and mineral elements in the broth decreased significantly, especially within the first 4 weeks, and then increased significantly. Meanwhile, the volatile compounds showed the reverse trend. The results from the E-nose, E-tongue and sensory evaluation indicated a progressive difference in overall flavor profiles between the samples. The sensory scores of the meaty and fatty traits reached a maximum as raw chicken meat was stored for 4 weeks at -18 degrees C, which should be related to the increased contents of aldehydes and 2pentyl furan. Overall, the limited storage duration of frozen raw meat can enhance the flavor of chicken broth.

Automated summary

The study showed that the contents of free amino acids, nucleotides, and mineral elements in chicken broth decreased as the frozen raw material storage duration increased, while volatile compounds showed the opposite trend. After 4 weeks of storage at -18 degrees C, sensory scores for meaty and fatty traits in chicken broth reached their peak, likely due to increased levels of aldehydes and 2-pentyl furan. Ultimately, limited storage duration of frozen raw meat can enhance the flavor of chicken broth.