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

Nattida Chotechuang; Matichon Lokkhumlue; Pawinee Deetae

doi:10.56808/3027-7922.2372

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

Date

2018-01-01

Authors

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 aci..