Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

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...

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Bibliographic Details
Published in:Foods 2024-01, Vol.13 (3), p.410
Main Authors: Guan, Haining, Tian, Yanli, Feng, Chunmei, Leng, Siqi, Zhao, Shifa, Liu, Dengyong, Diao, Xiaoqin
Format: Article
Language:English
Subjects:
Amino acids
Aroma compounds
Bones
Chickens
Contact angle
Cooking
Fatty acids
Flavor compounds
Interface stability
interfacial behavior
Lipids
migration
Nanoparticles
Nutrient content
nutrient substances
Nutrients
Nutritive value
Oligopeptides
Particle size
Poultry
Proteins
Raw materials
Shear stress
Soups
stability
Stability analysis
Storage stability
Surface tension
white chicken soup
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Summary: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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13030410