Changes of key nutritional components of braised chicken during processing

It was investigated the changes of moisture,protein,fat,free amino acids(FAA),fatty acid and mineral content in the processing of braised chicken. The results showed that in the processing of braised chicken,the water content declined significantly(p<0.05),the relative content of protein increased whereas the absolute content decreased,and the content of fat showed the highest value after frying process and decreased in cooking process,which demonstrated that the cooking process had great effects on the contents of protein and fat. The level of FAA reduced gradually and,all of it,the arginine content was highest and glutamate,one of umami taste amino acids,also exceeded its threshold,which suggested an significant(p<0.05) effect of salting and cooking on the FAA contents. The ratio of unsaturated fatty acid over total fatty acids increased with the cooking process,which was in favour of human health. The changes of mineral content were not significant,however,the contents of Na,Cu and Mn increased slightly in the processing of braised chicken. The above results demonstrated that the processing of braised chicken increased the nutritional components,and more over cooking process was the most effective factor on it and salting had little effect on the other nutritional components except of a slight loss of FAA.