Guan Haining, Tian Yanli, Feng Chunmei, Leng Siqi, Zhao Shifa, Liu Dengyong, Diao Xiaoqin
Meat Innovation Center of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Foods. 2024 Jan 26;13(3):410. doi: 10.3390/foods13030410.
The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons' tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.
鸡骨架中的蛋白质和脂肪在沸腾状态下可被乳化，形成乳白色的鸡汤。白鸡汤味道鲜美，营养价值高，色泽美观，且含有挥发性风味化合物。然而，烹饪时间对白鸡汤的品质有显著影响。在此，我们研究了烹饪时间（30、60、90、120、150、180和210分钟）对鸡骨架白鸡汤中营养物质迁移及特性变化的影响。结果表明，在烹饪过程中，鸡骨架组织中的总脂质、水溶性蛋白质、总糖、固形物和寡肽等营养物质不断迁移到汤中。烹饪180分钟后，鸡汤中的总营养成分含量最高。同时，烹饪180分钟后得到的白鸡汤界面张力低，白度、粘度和储存稳定性高。高稳定性指数与ζ电位增加和粒径减小有关。接触角分析结果也表明，当烹饪时间达到180分钟时，白鸡汤的稳定性得到改善。本研究为高品质白鸡汤的生产提供了基础信息。
