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| Effect of Cooking Method on Nutritional and Flavor Characteristics in Chicken Soup |
| ZHANG Jing1, JIA Caihua1,*, ZHAO Siming1, NIU Meng1, ZHANG Binjia1, RONG Jianhua1, XIONG Shanbai1, WENG Wenfeng2, FANG Zhen2 |
| 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2.Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co. Ltd., Foshan 528311, China |
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Abstract The effects of three different cooking methods, induction heating, electric heating and crock pot cooking, on meat nutritional composition, texture and flavor characteristics, and protein and fat digestibility of chicken soup were investigated. The results showed that different cooking methods had a great influence on the sensory quality and nutritional characteristics. The chicken cooked by induction heating had good sensory acceptance, as indicated by soft texture, rich aroma and delicious taste. Furthermore, induction heating contributed to higher contents of vitamin, fat and essential amino acid, and better protein digestibility. The chicken cooked by crock pot had higher protein and mineral contents and better fat digestibility. All tested indicators of the sample cooked with electric heating were between those of the two other cooking methods. The contents of vitamin B3 and crude fat, and protein digestibility were 10.34 mg/100 g, 5.58%, and 33.31%, respectively in the chicken cooked by induction heating. In addition, the levels of aldehydes, ketones, and esters were higher in this sample, and its was found to contain 37 volatile substances. Overall, induction heating was a better cooking method for chicken.
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2018, Vol. 32 
