Effects of Different Stewing Times on the Quality of Sterilized Chicken Soup
JIN Huaikang, WANG Wenwen, LIANG Shuangmin, FANG Shixie, GE Changrong, XIAO Zhichao
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming 650201, China; 3. Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Abstract：The quality changes of chicken soup, made from spent laying hens, with different stewing times after high temperature sterilization at 121 ℃ were evaluated in terms of physicochemical properties, free amino acids, small molecule compounds and volatile compounds. The results showed that with increasing stewing time, the soluble solids content, thiobarbituric acid reactive substances (TBARS) value, amino nitrogen and total free amino acid contents increased; the brightness and yellowness values decreased first and then increased, while the redness value increased first and then decreased. The pH value of chicken soup was in a weakly acidic range. Chicken soup stewed for 2.0 h had the best sensory quality. By high performance liquid chromatography-tandem mass spectrometry, 156 and 122 metabolites were detected in the positive and negative ion modes, respectively, the main ones being carnosine, purine, amino acids and organic acids. A total of 55 volatile compounds were detected in chicken soup, with ketones, aldehydes and alcohols being the major ones.
金怀慷，王雯雯，梁双敏，方世勰，葛长荣，肖智超. 不同炖煮时间对灭菌鸡汤品质的影响[J]. 肉类研究, 2026, 40(2): 24-32.
JIN Huaikang, WANG Wenwen, LIANG Shuangmin, FANG Shixie, GE Changrong, XIAO Zhichao. Effects of Different Stewing Times on the Quality of Sterilized Chicken Soup. Meat Research, 2026, 40(2): 24-32.
2026, Vol. 40 
