Effect of Temperature and Time on Free amino acid profile in Thai chicken bone soup stock preparation

Nattida Chotechuang, Matichon Lokkhumlue, Pawinee Deetae

Abstract


Soup stock is the basic material for cooking various types of food, including Thai food.  General practice to prepare Thai soup stock is to gentle boil chicken bone soup stock  between 85-95°C for 1-3 hours to get good quality soup stock. Free amino acids (AA) including essential amino acids (EAA) present in the soup stocks play an important role for the supply of nutrients and the modulation of taste and palatability. The chicken bones contains the key taste active compounds such as glutamate (Glu) which is responsible for the umami taste. However, no data report on the content of free AA and the changes in concentration in chicken bone soup stock in a time-dependent manner. Therefore, this study aimed to investigate the effect of temperature and boiling time on the AA profile and their concentrations during soup stock production. The concentrations of free AA during the heating of the chicken bone soup stocks at three different temperatures (85°C, 90°C and 95°C) over 30, 60, 120 and 180 min were analyzed by high performance liquid chromatography (HPLC). The results showed the composition of AA (19 amino acids) in Thai chicken bone stock prepared from each condition was similar and major free AAs in the stock were glutamate and alanine. The total free AA concentration slowly rose with increasing temperature and heating time, except for glutamine. The total AA concentration was highest in soup stock boiled at 90°C and 95°C for 180 min (143.14±3.30 and145.99±9.20 mg/100ml, respectively) and was significant higher than those at 85°C, 180 min. The Concentration of Glu was also found highest when the stock boiled at 90 and 95°C,180 min (28.61±1.0 and 28.80±2.21 mg/100ml, respectively) whereas the concentration of EAA (52.00±2.96 mg/100ml) was significantly highest in the soup stock cooked at 95°C for 180 min. Sensory evaluation demonstrated that boiling time, but not temperature, improved sensory attributes of the soup stocks. The soup stocks boiled for 120 and 180 min obtained significantly higher scores for taste, color, thickness and onerall liking than those boiled for 30 and 60 min.  This result corresponded to a significant increase of Glu concentration from 120 min of heating. This revealed that the palatability of Thai chicken bone soup stock might be effected by Glu, an umami taste substance.  This finding might suggest that the condition to obtain good quality chicken bone stock in term of taste and nutritional values, especially EAA content is to gentle boil at 90-95 °C for 180 min.


Full Text:

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