DOI: https://doi.org/10.14456/jsat.2025.7
Abstract
Currently, people get more disease due to lifestyle. Chicken essence could be a health supplement since it
contains a variety of bioactive compounds. Thai native chicken breeds could be good sources for chicken essence
commercial production since they withstand Thailand environments and have advantage characteristics. In this
study, KU Betong, Tapaotong Kasetsart, and KU-Phuparn breeds were improved by Kasetsart University. The
extraction conditions were 100 º C with 1, 1.50, and 2.0 hrs; then chicken essence was sterilized and was kept for
30, 90, and 180 days The experimental design is Completely Randomized Design (CRD). This study of Proximate
composition, pH value, Color value, Innosine 5’monophospate content, Molecular weight (Dalton) and measured
proximate composition. The results show that moisture content, protein, fat, carbohydrate, ash, and calories were
92.98-93.35 g/100g, 5.73-6.39, 0.07 – 0.11 g/100g, < 0.01 g/100g, 1.17 – 1.34 g/100 g, and 23.55 – 26.55 kcal/100g,
respectively. The pH value of chicken essence range to 6.02-6.18. When increasing extraction time. Chicken essence
will have a darker color. L*, a* and b* in the range of 58.57-68.02, 21.67-30.51, and 96.42-99.41, respectively.
Inosine 5 ′-monophosphate contents amounts were approximately 36.96 – 59.62 mg/100 g, while the peptides
molecular weight of chicken essence ranged between 951.90 – 991.50 Dalton. In general, the pH value of all chicken
essence either increased or decreased when increased storage time. While the Color value (L* a* and b*) values of
chicken extract essence found that the darker color with increasing storage time. Finally, microorganism amounts
matches with the Ministry of Public Health’ s regulations.
Keywords: quality characteristics, KU chicken breeds, chicken essence (golden soup)
Received: June 10, 2025. Revised: August 29, 2025. Accepted: September 20, 2025.
