A study published in the Journal of Food Science elucidates the effects of cooking methods on the physiochemical and sensory properties of stocks.
November 9, 2011
A study published in the Journal of Food Science elucidates the effects of cooking methods on the physiochemical and sensory properties of stocks. In this study, the researchers measured the effects of starting (22°C, 85°C, and 99°C) and cooking temperatures (85°C and 99°C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking.
The researchers found that the protein content and viscosity were significantly higher for stocks cooked at 99°C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99°C was significantly lower (9.3 and 10.1 mg/mL, for stocks started at temperatures of 22°C and 99°C, respectively) than stock cooked at 85°C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22°C and 85°C, respectively). Stocks prepared at 99°C scored higher on overall liking compared to commercial samples and those cooked at 85°C.
The researchers concluded that these data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This is also an example of how research can facilitate collaboration between culinary and food science professionals.
Abstract