Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

Guan H, Tian Y, Feng C, Leng S, Zhao S, Liu D, Diao X · Foods

Nutrients migrated continuously from bone into soup, but total nutrient content was highest at 180 minutes and fell or held by 210 — direct evidence that extraction plateaus within about three hours rather than continuing to rise with very long simmering. Emulsion stability was also optimal at 180 minutes.

Population

Chicken skeleton soup cooked for 30, 60, 90, 120, 150, 180 and 210 minutes (no biological subjects)

Intervention

Skeleton and water 1:2, pre-boiled 30 min then stewed at 98 C; total lipid, water-soluble protein, total sugar, solids and oligopeptides measured in the soup

Limitations

Chicken skeleton rather than a collagen-rich cut; longest time point is 210 minutes, so it cannot speak directly to 24-48 h simmers; no collagen or hydroxyproline measurement specifically. Funded by Liaoning Province, Shenyang City and Bohai University; no conflicts declared.