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Article Abstract
The controlled atmosphere (CA) technique, though well-established in perishable food preservation, had been underexplored in broth production. This study investigated the effects of varying cooking times (30, 60, 90 min) and temperatures (105 °C, 110 °C, 115 °C) under CA and non-controlled atmosphere (NCA) conditions on the sensory, compositional, flavor, and stability characteristics of pork bone broth. Clear differences between CA and NCA were found and analyzed. NCA samples showed higher levels of solids, proteins, and fats. When heated at the same temperature and duration, CA samples had a higher proportion of 1-7 kDa peptides and sensory scores, and the fats in CA samples were more stable. These findings suggested that CA processing can be applied to modulate pork bone broth quality, presenting a promising strategy for commercial production.
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| http://dx.doi.org/10.1016/j.foodchem.2025.146227 | DOI Listing |
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