Effect Of Different Sterilization Time And Cooling Temperature On The Quality Of Chicken Soup

Chicken soup is delicious,nutritious and popular with consumers.At present,most of the research is limited to different preservation methods on the length of shelf life of chicken soup and quality changes during storage,but less research on the quality changes of chicken soup with different sterilization time,different stewing time after sterilization and cooling temperature after sterilization.In this paper,500-day-old culled egg-laying hens were used as raw material for stewing,and the broth and meat were canned in equal proportions and sterilized at 121℃.On this basis,the quality of the chicken broth was systematically analyzed for different sterilization times,different simmering times and different cooling temperatures.By analyzing the physical and chemical properties of chicken broth,changes in water-soluble compounds,free amino acids and volatile compounds.To elucidate the effects of different sterilization times,different simmering times and different cooling temperatures on the quality of chicken broth.It provided a theoretical basis for the production and processing of chicken broth,with a view to providing some theoretical guidance for the industrial production of canned chicken broth and subsequent quality monitoring during storage and transportation.The results of the study were as follows:1.Effect of different sterilisation times(10 min,15 min,20 min)on the quality of chicken broth.The effect of different sterilisation times on the physicochemical properties and sensory scores in chicken broth: The soluble solids,TBARS value and amino acid nitrogen content of chicken broth gradually increased with increasing sterilization time,with a rising trend;p H values were slightly acidic in all three groups of chicken broth;L* and b*values decreased and then increased;a* values decreased gradually with increasing sterilisation time;The sensory score decreased gradually with increasing sterilisation time.The effect of different sterilisation times on free amino acids in chicken broth: With increasing sterilization time,the total amino acid content of the chicken broth gradually increased,all of the same type,and the percentage of fresh amino acids gradually increased;the proportion of sweet amino acids increased and then decreased,while the proportion of bitter amino acids gradually decreased.The effect of different sterilisation times on water-soluble compounds in chicken broth: 156 and 122 metabolites were detected in positive and negative ion mode,respectively,and both selected 56 and 38 different metabolites,mainly including creatinine,purine,amino acids and organic acids,which indicated that these substances made important flavour contributions between the three groups of chicken broth.The effect of different sterilisation times on volatile compounds in chicken broth: A total of 55 volatile compounds were detected in the chicken broth samples and a total of 18 characteristic flavour compounds,including ketones,aldehydes and alcohols,were screened from the three groups of chicken broth at different sterilisation times.2.The effect of different simmering times(1.5 h,2 h,2.5 h)on the quality of the chicken broth.The influence of physicochemical properties and sensory scores in chicken broth at different simmering times: The soluble solids,TBARS value and amino acid base nitrogen content increased with increasing simmering time;all three groups of chicken broth p H values were in the slightly acidic range;L* and b* values tended to decrease and then increase with increasing simmering time,and a* values tended to increase and then decrease with increasing simmering time;Sensory scores increased and then decreased slightly with increasing simmering time.The effect of different simmering times on free amino acids in chicken broth: As the simmering time increased,the total amino acid content of the chicken broth gradually increased,with all amino acid types being the same.The proportion of fresh amino acids first increased and then decreased,the proportion of sweet amino acids gradually increased and the proportion of bitter amino acids gradually decreased.The effect of different simmering times on water-soluble compounds in chicken broth:156 and 122 metabolites were detected in positive and negative ion mode,respectively,and47 and 49 differential metabolites were screened,including myostatin,purines,amino acids and organic acids,respectively,which indicated that these substances made important flavour contributions between the three groups of chicken broth.The effect of different simmering times on volatile compounds in chicken broth: A total of 55 volatile compounds were detected in the chicken broth samples and a total of 21 characteristic flavour compounds,including ketones,aldehydes and alcohols,were screened from the three groups of chicken broth at different sterilisation times.3.The effect of different cooling temperatures(25℃,4℃,-18℃)on the quality of sterilised chicken broth.The effect of different cooling temperatures on the physicochemical properties and sensory scores of chicken broth: The soluble solids,TBARS values and amino acid base nitrogen content of the chicken broth gradually decreased as the cooling temperature decreased;L* values showed a gradual increase,a* decreased as the cooling temperature decreased and had no effect on b* values.Sensory scores increased as the cooling temperature decreased.The effect of different cooling temperatures on free amino acids in chicken broth: As the cooling temperature decreased,the total amino acid content in the chicken broth gradually decreased,the amino acid types were all the same,the proportion of fresh amino acids gradually decreased,the proportion of sweet amino acids first increased and then decreased,and the proportion of bitter amino acids first decreased and then increased.The effect of different cooling temperatures on water-soluble compounds in chicken broth: 157 and 122 metabolites were detected in positive and negative ion mode,respectively,and 47 and 41 differential metabolites were screened,including myostatin,purines,amino acids and organic acids,respectively,which indicated that these substances made important flavour contributions between the three groups of chicken broth.The effect of different cooling temperatures on volatile compounds in chicken broth:A total of 55 volatile compounds were detected in the chicken broth samples and a total of23 characteristic flavour compounds,including ketones,aldehydes,alcohols and esters,were screened in the three groups of chicken broth.In summary,different sterilisation times,different simmering times and different cooling temperatures had a significant effect on the chicken broth.The best quality of chicken broth was achieved at 10 min sterilisation,the best quality of chicken broth was achieved after 2 h stewing time and the best quality was achieved by cooling the broth at-18℃ after sterilisation.