Abstract：The effects of different stewing times (1, 2, 3, 4, 5 and 6 h) on changes in the characteristics and flavor of old hen soup were analyzed. The results showed that with extending stewing time, the protein surface hydrophobicity and interfacial protein adsorption in chicken soup increased first and then decreased, and the storage (G’) and loss moduli (G”) and dynamic interfacial tension showed an overall downward trend. Chicken soup stewed for 4 h exhibited maximum viscosity and interfacial protein adsorption and was relatively stable. In addition, the flavor of chicken soup with different stewing times could be distinguished using an electronic nose combined with principal component analysis (PCA). The flavor of samples stewed for 4, 5 and 6 h was significantly different from that of samples stewed for 1, 2 and 3 h. Gas chromatographyion mobility spectrometry (GC-IMS) fingerprints showed that the major volatile flavor substances in chicken soup were aldehydes, and the highest signal intensity for volatile flavor substances was detected in chicken soup cooked for 4 h.
关海宁，何万美，杨 畅，滑伟明，魏 聪，陈苗青，刘登勇，刁小琴. 炖煮时间对老母鸡汤汁特性及风味动态变化的影响[J]. 肉类研究, 2026, 40(2): 48-55.
GUAN Haining, HE Wanmei, YANG Chang, HUA Weiming, WEI Cong, CHEN Miaoqing, LIU Dengyong, DIAO Xiaoqin. Effect of Stewing Time on Changes in Characteristics and Flavor of Old Hen Soup. Meat Research, 2026, 40(2): 48-55.
2026, Vol. 40 
