Abstract
In this study, the nutritional composition and sensory evaluation of bone soup were determined after it was cooked at 121℃ for different times (1-6 h). The results showed that the color of the soup deepened continuously during the 6-h cooking process, while the protein in bovine bone dissolved continuously and migrated to the soup with an equilibrium reached after 5 h. The protein oxidation degree increased, and the sulfhydryl loss rate was as high as 65.3% at the end of cooking. There were 17 kinds of amino acids in bone soup, of which 8 were essential amino acids. Glycine was the most abundant amino acid, followed by proline, accounting for about 23% and 13% of the total. High-temperature cooking can accelerate the dissolution of nutrients in the soup. However, prolonged cooking can lead to a decrease in the sensory and nutritional value of bone soup. Therefore, the choice of cooking time is an essential factor. Overall, this study will provide some information to understand the changes in composition and nutrition of bone soup cooked at high temperature and provide technical support for the development of bone soup and its related high-protein products at industrialization.
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