中文摘要：

目的：探究甲鱼鸡汤熬煮过程中品质变化。方法：以甲鱼和土鸡为主要原料，采用常压熬煮和高压熬煮两种方法，研究在不同的熬煮条件下甲鱼鸡汤感官品质和营养品质的变化规律。结果：常压熬煮和高压熬煮均对甲鱼鸡汤感官品质及粗蛋白、粗脂肪、游离氨基酸、总糖、肌苷酸和胶原蛋白的含量有显著影响；常压熬煮的最佳熬煮时间为3h，料液比为1：4，高压熬煮的最佳加压时间为40min。

英文摘要：

The quality change of chicken soup with soft - shelled turtle in pressing of boiling was explored. The soft - shelled turtle and chicken were taken as the main materiah Two methods of atmos- pheric pressure and high - pressure boiling were used to study the change rule of sensory quality and nu- tritional quality of chicken soup with soft - shelled turtle under different boiling condition. The results showed that both the atmospheric pressure and high - pressure boiling had significant effects on the senso- ry quality and contents of crude protein, crude fat, free amino acid, total sugar, IMP and collagen of chick- en soup with soft - shelled turtle. The optimum conditions of atmospheric pressure boiling were boiling time 3h and the ratio of solid to liquid 1 ： 4. The optimum condition of high - pressure boiling was 40min.