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| Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens |
| ZHANG Jing, ZHAO Yuanyuan, LIU Ru, XIONG Shanbai, RONG Jianhua |
| College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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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.
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2019, Vol. 33 
