Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on the effect of heating on the quality of pig bone soup[J]. Science and Technology of Food Industry, 2013, (03): 143-146. DOI: 10.13386/j.issn1002-0306.2013.03.079
Citation: Study on the effect of heating on the quality of pig bone soup[J]. Science and Technology of Food Industry, 2013, (03): 143-146. DOI: 10.13386/j.issn1002-0306.2013.03.079
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Study on the effect of heating on the quality of pig bone soup

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  • The effect of heating time on the quality of pig bone soup was studied.It was found that the heating time had a great impact on the contents of crude protein, water-soluble protein, trichloroacetic acid-nitrogen, total sugar, free amino acids and inosine 5'-monophosphate, while little effect on the Ca 2 + content.Results showed that long heating time had an important effect on quality change of pig bone soup.
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