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| Effect of Stewing Time on Changes in Characteristics and Flavor of Old Hen Soup |
| GUAN Haining, HE Wanmei, YANG Chang, HUA Weiming, WEI Cong, CHEN Miaoqing, LIU Dengyong, DIAO Xiaoqin |
| Meat Innovation Center of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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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.
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2026, Vol. 40 
