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| Effect of Different Cooking Methods on the Quality of Chicken Soup |
| DU Hua-ying;YE Hui;GAO Guo-qing;XU Ming-sheng |
| Key Laboratory of Agricultural Product Processing and Quality Control, Jiangxi Development and Reform Commission,
College of Food Science and Engineering, Jiangxi Agricultural University, Nangchang 330045, China |
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Abstract Casserole, high pressure cooking, atmospheric pressure cooking were compared for their effect on the sensory
quality, the contents of amino nitrogen and total nitrogen, pH and purine nucleotide content of black-bone chicken soup
as a function of cooking time. The best sensory quality was obtained for chicken soup cooked for the same period of
time using casserole, which was manifiested as the highest level of amino nitrogen and purine nucleotide but similar total
nitrogen level to high pressure cooking. For each cooking method, the longest cooking time provided the best sensory
quality and the highest contents of amino nitrogen, total nitrogen and purine nucleotide. The pH of chicken soup was not
significantly affected by cooking time or method. This study demonstrated cooking in a casserole for 60 min to be the best
way of cooking chicken soup.
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2013, Vol. 27 
