Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth

2009 ◽  
Vol 57 (21) ◽  
pp. 9867-9877 ◽  
Author(s):  
Andreas Dunkel ◽  
Thomas Hofmann
Keyword(s):  
Chicken Broth ◽  
Alanyl Dipeptides

Dangers of Chicken Soup

PEDIATRICS ◽  
1986 ◽  
Vol 77 (5) ◽  
pp. 785-786
Author(s):  
EDWARD CHU
Keyword(s):  
Therapeutic Effect ◽  
Common Cold ◽  
Medical Literature ◽  
Ancient Greek ◽  
Chicken Broth ◽  
12Th Century ◽  
Moses Maimonides ◽  
The Common ◽  
Good For

To the Editor.— Chicken soup has long been regarded as a popular treatment for a wide variety of ailments. The 12th century philosopher and physician, Moses Maimonides, extracting from ancient Greek writings, recommended chicken broth for "rectifying corrupted humors,"1 which meant it was good for everything. Recently, chicken soup has again received attention in the medical literature, some of it serious2 and some of it tongue in beak [sic].3-6 The serious study demonstrated a significant increase in nasal mucous velocity following the ingestion of hot chicken soup, suggesting a therapeutic effect in the common cold.

Evaluation of Consumable Household Products for Decontaminating Retail Skinless, Boneless Chicken Breasts

2005 ◽  
Vol 68 (3) ◽  
pp. 534-537 ◽  
Author(s):  
L. H. McKEE ◽  
L. NEISH ◽  
A. POTTENGER ◽  
N. FLORES ◽  
K. WEINBRENNER ◽  
...  
Keyword(s):  
White Wine ◽  
Total Coliform ◽  
Chicken Breast ◽  
Cranberry Juice ◽  
Three Solutions ◽  
Chicken Broth ◽  
Household Products ◽  
All Solutions ◽  
Before And After ◽  
White Vinegar

The effect of 15 consumable products, including juices, wines, and vinegar, used as rinsing agents on microbial loads of retail skinless, boneless chicken breasts was evaluated in two studies. Ten breasts were rinsed for 1 min with each solution. Samples were swabbed before and after rinsing with a cellulose sponge and evaluated for total aerobic (APC), total coliform (TCC), and generic Escherichia coli counts by Petrifilm methods. No differences were found in initial APC or TCC in either study, with initial mean APC ranging from 5.30 to 7.05 log CFU/cm2 and initial mean TCC ranging from 2.21 to 3.36 log CFU/cm2. In study 1, the APC for breasts rinsed with distilled white vinegar (3.22 log CFU/cm2) was lower than for those rinsed with all other solutions except cranberry juice cocktail (3.86 log CFU/cm2). The TCC for breasts rinsed with distilled white vinegar (0.00 log CFU/cm2) and cranberry juice cocktail (0.20 log CFU/cm2) were lower than those for all other solutions except 10% NaCl (0.43 log CFU/cm2) and 10% NaHCO3 (0.48 log CFU/cm2). In study 2, APC values for breasts rinsed with red wine (5.29 log CFU/cm2) and white wine (5.32 log CFU/cm2) were lower than for breasts rinsed with the other three solutions. The TCC after rinsing with chicken broth (4.48 log CFU/cm2) was higher than for all other solutions except Italian dressing. Although distilled white vinegar was the most effective rinsing agent, all solutions produced lower counts after rinsing, indicating that consumers could use rinsing to remove microorganisms from chicken breast surfaces prior to cooking.

scholarly journals UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

2015 ◽  
Vol 2015 ◽  
pp. 1-12 ◽  
Author(s):  
M. Gouma ◽  
E. Gayán ◽  
J. Raso ◽  
S. Condón ◽  
I. Álvarez
Keyword(s):  
Treatment Time ◽  
Foodborne Pathogen ◽  
Heating Time ◽  
Heat Treatments ◽  
Performance Criterion ◽  
Microbial Pathogens ◽  
Mild Heat ◽  
Chicken Broth ◽  
Uv Dose ◽  
Pathogen Populations

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10cycles (performance criterion) of common foodborne pathogen populations,Escherichia coli,SalmonellaTyphimurium,Listeria monocytogenes, andStaphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd’s model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms.L. monocytogeneswas the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log10reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log10reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.

scholarly journals Ergogenic effect of pre-exercise chicken broth ingestion on a high-intensity cycling time-trial

2021 ◽  
Author(s):  
Silvia Barbaresi ◽  
Laura Blancquaert ◽  
Zoran Nikolovski ◽  
Sarah de Jager ◽  
Mathew Wilson ◽  
...  
Keyword(s):  
High Intensity ◽  
Venous Blood ◽  
Time Trial ◽  
Capillary Blood ◽  
Blood Analysis ◽  
Meat Extract ◽  
Blood Samples ◽  
Cycling Time Trial ◽  
Chicken Broth ◽  
Cycling Time

Abstract Background: chicken meat extract is a popular functional food in Asia. It is rich in the bioactive compounds carnosine and anserine, two histidine-containing dipeptides (HCD). Studies suggest that acute pre-exercise ingestion of chicken extracts has important applications towards exercise performance and fatigue control, but the evidence is equivocal. This study aimed to evaluate the ergogenic potential of the pre-exercise ingestion of a homemade chicken broth (CB) vs a placebo soup on a short-lasting, high-intensity cycling exercise. Methods: fourteen men participated in this double-blind, placebo-controlled, crossover intervention study. Subjects ingested either CB, thereby receiving 46.4 mg/kg body weight of HCD, or a placebo soup (similar in taste without HCD) 40 min before an 8 min cycling time trial (TT) was performed. Venous blood samples were collected at arrival (fasted), before exercise and at 5 min recovery. Plasma HCD were measured with UPLC-MS/MS and glutathione (in red blood cells) was measured through HPLC. Capillary blood samples were collected at different timepoints before and after exercise. Results: a significant improvement (p=0.033; 5.2%) of the 8 min TT mean power was observed after CB supplementation compared to placebo. Post-exercise plasma carnosine (p<0.05) and anserine (p<0.001) was significantly increased after CB supplementation and not following placebo. No significant effect of CB supplementation was observed either on blood glutathione levels, nor on capillary blood analysis. Conclusions: oral CB supplementation improved the 8 min TT performance albeit it did not affect the acid-base balance or oxidative status parameters. Further research should unravel the potential role and mechanisms of HCD, present in CB, in this ergogenic approach.

The Psychophysical Relationship Between Color and Sodium Chloride Concentrations in Model Systems

1986 ◽  
Vol 49 (12) ◽  
pp. 977-982 ◽  
Author(s):  
S. R. GIFFORD ◽  
F. M. CLYDESDALE
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Deionized Water ◽  
Model Systems ◽  
Color Parameter ◽  
Color Intensity ◽  
B Values ◽  
Chicken Broth ◽  
Commercial Chicken ◽  
Chloride Concentrations

A 10-member taste panel evaluated the effect of color on salt perception using magnitude estimation. Samples, colored to simulate commercial chicken broth were formulated by addition of increasing amounts (0.00 – 4.10%) of 0.05% FD&C Red 40 to a constant volume of 0.10% FD&C Yellow 5 in double-distilled deionized water. In each of four experiments, five color intensities were evaluated at five NaCl concentrations over a range of 0.14 – 1.06% (w/v). The Gardner XL - 23 colorimeter was used to obtain L, a and b values from which the objective color parameter log cot−1 (a/b) was calculated. Log cot−1 (a/b) correlated well with log color intensity and was therefore, suitable as a predictor. In all experiments, panelists were able to detect differences among the NaCl concentrations (P&lt;0.001) regardless of color. The perception of saltiness increased with increasing salt concentration as a linear power function with slopes greater than one. Although color tended to confuse the perception of saltiness, this effect was not significant.

scholarly journals CHICKEN-BROTH AT THE EASTERN HOSPITALS.

The Lancet ◽  
1885 ◽  
Vol 126 (3249) ◽  
pp. 1070
Author(s):  
W.H. Broadbent
Keyword(s):  
Chicken Broth

Editor Note on SALBUTAMOL: Historical Reality: A Saving Life in the Asthmatic; and Doping for the Sportsman

2020 ◽  
Author(s):  
Carolle Laure Kpoumie
Keyword(s):  
Middle Ages ◽  
Historical Reality ◽  
Chicken Broth ◽  
Ancient Times ◽  
The Middle Ages

Asthma of the Greek "asthma" means little or no breath. The beliefs of the ancient times cite as the causes of this disease the cooling and humidity of the lung, in the Middle Ages, the first treatise on asthma offers various treatments such inhalation of herbs, chicken broth and cold baths.

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