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

Jian Zou,Meijuan Xu,Yifan Zou,Bao Yang

Food Chemistry（2021）

Cited 20|Views15
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Abstract
•Cooking technique influences the chemical composition of soup.•Stewed soup had small particle size.•Stewed soup had low fat and total triglycerides levels.•Stewed soup had more flavor characteristics.•Stewed soup had more taste characteristics.
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Key words
Amino acid,Chemical composition,Cooking technique,Sensory quality,Soup
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