. 2024 Jun 6;14:13038. doi: 10.1038/s41598-024-61667-2

Table 2.

The physicochemical properties of different chicken soups.

Samples	Gross Protein (mg/100 mL)	Crude fat (mg/100 mL)	Solid (%)	Viscosity (cps)	pH	L*	a*	b*
TCS	0.85 ± 0.15^a	1.69 ± 0.01^a	1.83 ± 0.02^a	0.97 ± 0.02^e	6.4 ± 0.1^b	42.82 ± 0.33^a	− 0.21 ± 0.02^a	7.84 ± 0.02^a
WCCS	0.72 ± 0.18^b	1.42 ± 0.02^b	1.78 ± 0.04^a	4.07 ± 0.03^b	6.8 ± 0.2^a	42.8 ± 0.46^ab	− 0.31 ± 0.03^b	7.81 ± 0.08^a
SCCS	0.68 ± 0.24^b	0 ± 0^e	1.17 ± 0.05^b	3.31 ± 0.04^c	6.2 ± 0.1^b	40.52 ± 0.10^c	− 0.15 ± 0.03^a	4.38 ± 0.03^c
KBCS	0.24 ± 0.09^d	0.68 ± 0.01^c	1.08 ± 0.01^b	4.2 ± 0.14^a	6.1 ± 0.1^b	41.98 ± 0.44^b	− 0.45 ± 0.01^c	4.34 ± 0.03^c
TBCS	0.47 ± 0.20^c	0.42 ± 0.01^d	0.92 ± 0.02^c	1.18 ± 0.24^d	6.2 ± 0.1^b	40.94 ± 0.32^c	− 0.38 ± 0.01^bc	6.87 ± 0.02^b

Data are expressed as mean ± SEM. Mean values with different superscript letters [a (the highest value)—e (the lowest value)] in the same row are significantly different at (p < 0.05).