Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

Abstract

Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition and sensory qualities of these soups were obviously influenced by the cooking technique. Silkie chicken and pork rib soups prepared by four-stage stewing technique had particle size smaller than 850 nm, smaller chromatic aberration, higher stability, higher levels of free amino acids, lower levels of fat and total triglycerides than the other two techniques. More abundant flavor and taste characteristics were also detected. The high temperature boiling technique could promote the accumulation of the mineral elements in soup. According to healthy and sensory concerns, stewing was the best choice for preparing soups of pork rib and Silkie chicken.