Abstract:

Chicken soup is a delicious and nutritional dish. In this paper, three different pre-treatments such as vinegar-soaked, pre-fried and combinatorial pre-treatment were used prior to the preparation of chicken soup. Effect of pre-treatment for preparing chicken soup on nutritional ingredients and protein digestibility was investigated to provide references for industrialization of chicken soup. Results indicated that an increase of water-soluble proteins was observed in raw chicken and an increase of water-soluble saccharides was observed in cooked chicken through pre-treatments. Protein digestibility, free amino acids, water-soluble saccharides, crude fat and ash content in chicken and soluble solid residue in chicken soup were promoted during pre-fried treatment. In contrast, free amino acids in chicken soup and protein digestibility of cooked chicken were enhanced through pre-treatment of vinegar. Above all, pre-fried treatment was a better choice for chicken soup preparation.

Key words: chicken soup, nutritional property, pre-treatment