The objectives of this study were to investigate the consumer opinion on soup stock and to examine the physicochemical and sensory characteristics of soup base prepared with chicken heads. As yet, chicken head remains a poorly-used animal byproduct.
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The objectives of this study were to investigate the consumer opinion on soup stock and to examine the physicochemical and sensory characteristics of soup base prepared with chicken heads. As yet, chicken head remains a poorly-used animal byproduct.
According to the results of a survey on the current situation of making stock, most housewives stated that soup stock was prepared with beef mainly and they were open to using commercialized broth products if the quality was assured. Survey respondents often perform some kind of pre-treatment like the removal of blood or blanching prior to cooking.
In the first step for investigating the quality characteristics of the chicken-head soup base(CHSB), the EFFECT OF PRE-TREATMENT WAS EXAMINED. In this study, soaking time for the removal of blood was found to be optimal at 30 min and blanching was found unnecessary for the preparation of the CHSB. Examination of the amount of chicken head and cooking time showed that both factors significantly affected response variables in a linear fashion. The optimum levels of the amount of chicken head and cooking time were found to be 1800g and 150 minutes, respectively, by response surface methodology(RSM). The CHSB had less free amino acids, nucleotides and its derivatives than the soup base prepared with whole chicken(CSB). But the amount of hexanal in the CHSB was 11-fold higher than in the CSB. Investigation of the sensory response to different amounts of spice (ginger and onion) showed that increased spice levels led to a decrease in bloody and organ meat-like flavor. The optimum levels of the amount of ginger and onion were determined by RSM to be 40g and 50g, respectively. The chicken-head soup base(CHSB) with spices contained more arginine, tryptophan, IMP and hypoxanthine than the plain CHSB, while the former contained less hexanal, among flavor ingredients, than the latter. A comparative analysis of the sensory characteristics of the plain CHSB, CSB and the CHSB with spices, all of which were prepared under optimum conditions, also showed that the CHSB with spices registered lower readings than the plain CHSB and CSB in the category of organ meat-like flavor and bloody flavor. The CHSB exhibited stronger characteristics in categories related to off-flavor, and CHSB was especially much lower in chicken-brothy flavor and sweet taste than the CSB. This was understood as coming from the fact that the CHSB contained a large quantity of hexanal, a substance that disintegrated the unsaturated fatty acid, and nucleotide dervatives like hypoxanthine.
This paper will show that it is possible to develop a variety of soup base products using the CHSB, if the chicken-brothy flavor and sweet taste are enhanced in the CHSB in an economical way. In addition, the author hopes that the descriptive analysis that was used for this study will be further refined and more widely used in the development of more products suitable for Korean taste, also promoting traditional Korean foods.