Study on change of basic nutritional components from brine of braised chicken during repeated braising

In this study,p H,protein,sodium chloride,water,total sugar,crude fat and fatty acid from brine of braised chicken during repeated braising were analyzed,which was to provide a reference for formation mechanism of basic nutritional components from old brine.With repeated braising process cycles,water content,sodium chloride content and p H value decreased( p < 0.05),and protein content,total sugar content,crude fat content and UFA /SFA increased( p < 0.05) from braising brine. The value of p H,protein content,sodium chloride content,water content,total sugar conten,crude fat content,UFA / SFA from old brine was 6.20,5 g /100 g,3.61 g /100 g,90.05 g /100 g,0.39 g /100 g,0.06 g /100 g and 1.34,respectively. In general,basic nutritional components of repeated braising brine remained stable( p > 0.05) after 12 repeated braising process cycles. Brine of 12 repeated braising process cycles almost achived the quality of old brine and becomed a complicated,multicomponent and stable system.