Effect of Cooking Condition on Quality of Chicken Soup and Texture Analysis of Chicken Muscle

doi:10.7506/spkx1002-6630-201009029

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9 ): 120-125.doi: 10.7506/spkx1002-6630-201009029

• Basic Research • Previous Articles Next Articles

Effect of Cooking Condition on Quality of Chicken Soup and Texture Analysis of Chicken Muscle

WANG Yi，HE Xiao-feng，YUE Xin-yu，FENG Xi，HUANG Wen*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-09-02 Online:2010-05-01 Published:2010-12-29
Contact: HUANG Wen E-mail:huangwen@mail.hzau.edu.cn

Abstract

Abstract:

Combinatorial analysis of sensory quality evaluation and nutrition compositions of chicken soup was conducted to investigate the effects of heating time, chicken types, addition amount and sequence of salt on quality of chicken soup. Results showed that moderate cooking for 100 min, 1:1 of native chicken and broiler, 2 g salt amount in 100 g chicken, and salt addition at the end of cooking could provide better quality of chicken soup and richer nutrition components. The parameters such as hardness, chewiness, cohesiveness and elasticity of chicken treated by high-pressure were investigated through texture analyzer. The correlation coefficients between 4 parameters and sensory quality evaluation were determined to be 0.995, 0.9918, 0.671 and 0.579, respectively. These results exhibited that tenderness of chicken could be determined using texture analyzer through the reflection of hardness and chewiness in the mode of TPA.

Key words: sensory evaluation, nutritional composition, quality of chicken soup, texture analyzer, correlation coefficient

CLC Number:

TS201.1

WANG Yi，HE Xiao-feng，YUE Xin-yu，FENG Xi，HUANG Wen*. Effect of Cooking Condition on Quality of Chicken Soup and Texture Analysis of Chicken Muscle[J]. FOOD SCIENCE, 2010, 31(9 ): 120-125.

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Effect of Cooking Condition on Quality of Chicken Soup and Texture Analysis of Chicken Muscle

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