Cooking Technology And Nutrition Characteristics Of Pork Chop Soup And Chicken Soup

Soup is one of the dishes that Chinese people like most. Pork and chicken are common materials for soup, but there are little research data or achievement on the cooking conditions and nutritional properties. The effect of cooking technology on soup quality was studied and optimal parameter of cooking technological was obtained. Effect of pretreatment on soup quality and meat texture property was determined. Furthermore, the nutrition distribution and storage dynamics of soup were explored. It can provide theoretical foundation for soup quality control and development of cooking equipment.The main conclusions are as follows:1. Effect of cooking conditions on soup quality.Temperature and holding time of both high temperature and low temperature section effect nutrition and sensory quality of the soup, which cooked by four steps technic. The optimal cooking condition of pork chop soup was: pork chop was boiled at 120℃for 20min followed by incubating at 80℃for 60 min. The best cooking process of chicken soup was: chicken was boiled at 120℃for 20min with incubating at 80℃for 40 min. With the optimized cooking conditions, high protein and ash content of pork chop and chicken soup could be obtained.2. Effect of cooking modes on nutrition composition and sensory qualityof soup. Best nutritional and sensory qualities of pork chop soup were obtained by an earthenware jar cooking, which was the best cooking mode for the broth. Chicken soup prepared by an earthenware jar owned the best sensory quality and presented high content of fat and saturated fatty acid. Protein in chicken soup prepared under high pressure showed the best sensory quality and could be easy digested with abundant of polyunsaturated fatty acids and minerals.3. Relationship between physical-chemical property and sensory quality. The sensory quality of pork chop soup had significant positive relationship with crude fat content, crude protein content, total sugar content, solid content and ash content in soup. The aroma, taste and comprehensive quality of chicken soup were mainly depended on the crude fat content, crude protein content and solid content in soup, while the crude fat content and sugar content played an important role to the aroma, taste and comprehensive quality of pork chop soup.4. Nutrition quality difference between pork chop and chicken soup. Contents of crude protein and ash content in both of meat and soup in chicken soup were higher than those in pork chop soup. Meat in pork chop soup showed higher digestibility than that in chicken soup. The crude fat content in pork chop was higher than that in chicken, but the soup prepared by jar had the highest crude fat content, while the lowest crude fat content had been presented in pork chop soup.5. Effect of pretreatment on the nutrition composition and texture property of soup. Compound pre-treatment of soaking with vinegar and stir-frying were beneficial for the dissolution and digestibility of iron. Beforehand stir-frying was to be favorable to the maintenance of nutrition.6. Nutrition distribution among muscle, soup and bone during cooking. Cooking is the processing that the nutrition element diffused from bone and muscle to the soup and the flavor formatted. Cooking led to the increase of contents of nutrient components in soup, water-soluble protein, free fatty acid and crude fat in bone and ash content in meat, while the content of total sugar in bone decreased. The step of heating maintains enhanced the diffusion of nutrition in muscle and bone. Nutrition compositions were major located in meat. Heating contributed to the textural properties of meat with certain strength and springiness.7. Dynamics of soup during storage. Diversiform biochemistry reaction took place in soup during storage. The change of nutrient component, protein digestibility and TVBN value in both pork chop and chicken soup could be exactly described by a first order chemical dielectric model. Protein digestibility decreased during storage. The quality of chicken soup stored in jar was more sensitive than that stored in bag package. The stability of the protein digestibility of chicken soup was better than that of pork chop, but worse in other qualities. Protein and polypeptide of soup showed better stability during storage. Essential amino-acid and saturated fatty acid contents in soup increased during storage period.