Abstract：This study investigated the effects of cooking methods on the quality of broth made from spent laying hens as evaluated by nutrients and flavor characteristics. The results showed that a proper increase in the ratio of chicken to water, cooking pressure and temperature could improve the quality of chicken broth. The broth cooked in an autoclave at 121 ℃ for 20 min at a chicken to water ratio of 1:1 contained the highest levels of solids, total and essential amino acids, essential fatty acids and unsaturated fatty acids. It also had the highest contents of glutamic acid as an umami-taste active amino acid and glycine as a sweet amino acid and was richer in enal compounds and other characteristic volatile components. In addition, it possessed good flavor and the best sensory quality.
张 静，赵元元，刘 茹，熊善柏，荣建华. 烹制方式对淘汰蛋鸡鸡汤品质的影响[J]. 肉类研究, 2019, 33(8): 18-24.
ZHANG Jing, ZHAO Yuanyuan, LIU Ru, XIONG Shanbai, RONG Jianhua. Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens. Meat Research, 2019, 33(8): 18-24.
2019, Vol. 33 
