Effects of Cooking Times on the Rheological Properties and Microstructure of Chicken White Soup

To produce high-quality and stable chicken white soup, the effect of different cooking times (30, 60, 90, 120, 150, 180, 210 min) on the rheological properties and microstructure of chicken white soup was investigated using chicken skeleton as raw material. The results showed that the chicken white soup with different cooking times was mainly viscous. When the cooking time was 180 min, the G' and G'' values reached their maximum. The microstructure noted that after cooking for 180 min, the particles of chicken soup were mainly circular or elliptical, small and evenly dispersed. Infrared spectroscopy found that there was hydrogen bond interaction between particles in the soup. X-ray diffraction analysis indicated that the structure of chicken soup powder obtained after cooking for 180 min was more stable and orderly, and differential scanning calorimetry analysis further revealed that the sample exhibited higher thermal stability. In addition, fluorescence spectroscopy analysis showed that cooking could alter the structure of proteins in chicken soup, increasing the stability of the soup. Therefore, the chicken white soup obtained by cooking for 180 min has the best stability.