Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reduction.

Abstract

High salt intake is a significant risk factor for cardiovascular diseases such as hypertension, while conventional salt-reduction methods in soup preparation often lead to flavor deterioration. To address this issue, this study systematically investigated the comprehensive effects of low-voltage electrostatic field (LVEF)-assisted stewing on salt reduction, saltiness enhancement, and overall quality improvement in chicken soup. Electronic tongue analysis revealed that the saltiness response of LVEF-treated chicken soup (6H-EF group) increased by 5.3% compared to the control. Quantitative descriptive analysis further confirmed that LVEF treatment enhanced the perceived intensity of both saltiness and umami. Validation experiments demonstrated that with a 15% reduction in sodium chloride, the LVEF-assisted low-salt chicken soup showed no significant changes in colloidal stability or overall sensory characteristics. Under equivalent stewing durations, LVEF treatment increased protein content by up to 12.91%, while the proportions of umami- and sweet-tasting free amino acids were elevated by up to 15.5% and 23.2%, respectively. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis indicated that samples treated with LVEF exhibited a significant increase in both the diversity and relative content of volatile organic compounds (VOCs). This demonstrates that the technology effectively preserves and further enriches the overall flavor profile of the soup matrix. The present study provides systematic scientific evidence supporting the industrial application of LVEF technology in the production of health-oriented soup products.