Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

Abstract

The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons' tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.

Keywords: interfacial behavior; migration; nutrient substances; stability; white chicken soup.

Figure 1

The migration of water-soluble proteins, total sugars, and total lipids (A), and oligopeptides and solid matter (B) in white chicken soups obtained after different cooking times. Error bars represent the standard errors obtained from an analysis of triplicate sample. Different letters in the same index indicate statistically significant differences (p < 0.05).

Figure 2

Heat map (A) and content analysis (B) of the composition of fatty acids in white chicken soups obtained after different cooking times. Error bars represent the standard errors obtained from an analysis of triplicate samples. Different letters in the same index indicate statistically significant differences (p < 0.05).

Figure 3

SDS-PAGE pattern of proteins in white chicken soups obtained after different cooking times. Mark: molecular weight marker.

Figure 4

Changes in the color (A), zeta potential (B), and particle size (C) of chicken soups obtained after different cooking times. Error bars represent the standard errors obtained from analysis of triplicate samples. Different letters in the same index indicate statistically significant differences (p < 0.05).

Figure 5

Changes in the viscosity (A) and shear stress (B) of white chicken soup obtained after different cooking times.

Figure 6

Changes in IFT (A) and water contact angle (B) of white chicken soup obtained after different cooking times. Error bars represent standard errors obtained from analysis of triplicate samples. Different letters indicate statistically significant differences (p < 0.05).

Figure 7

Changes in delta backscattering (A) at different heights (0–50 mm), and Turbiscan stability index (B) of white chicken soup obtained after different cooking times.

Figure 8

Storage stability (SI) and appearance of white chicken soup obtained after different cooking times. Error bars represent standard errors obtained from an analysis of triplicate samples. Different letters in the same sample indicate statistically significant differences (p < 0.05). The corresponding photographs (a–g) are of samples taken at 30, 60, 90, 120, 150, 180, and 210 min, respectively.