Rheological properties of enzymatic hydrolysis of chicken soup

Chicken, as the experimental material, were stewed into soup after enzyme treatment and the rheological properties of enzymolysis chicken soup were analyzed by the rheometer.The results showed that the fat, protein, soluble solids and total amino acids changed significantly when compared with the contrast ( p < 0.05) , which were2.5%, 0.47%, 6.57° Brix, 717.76 mg /100 m L respectively. Enzymolysis chicken soup was pseudoplastic fluid ( n =0.5539⁰.6717, R2> 0.95) , showed a shear thinning. With the increase of hydrolysis time, the viscosity of the enzymolysis chicken soup was increased. Viscosity of control group was 0.0013Pa·s, but the value was up to0.0328Pa·s after hydrolysis of 50 min, reaching to the maximum.However, with the growth of hydrolysis temperature, its viscosity was declined.After hydrolysis of 50 min, viscosity of chicken soup increased from 0.125Pa·N to 0.0137Pa·N, which was the largest decline in all groups. In all, enzyme existed a significant impact on the nutrition and theological properties of chicken soup, enzymolysis chicken soup can effectively increase the main nutrients and alter the rheological properties, which had an important role in the pratical production.