Nutritional and Physicochemical Quality Changes of Fuliji Braised Chicken during Processing

In order to detect the changes of nutritional and physicochemical quality in Fuliji braised chicken,the proximate composition,pH,tenderness,sodium chloride,total sugar,amino acid contents were analyzed in Fuliji braised chicken in five different processing stages. The results showed that,the moisture content and shear force value of chicken breast meat and chicken leg meat decreased significantly(P<0.05)during processing. However,the contents of ash,protein,fat,and sodium chloride increased significantly(P<0.05)during processing. The pH value of chicken breast meat(pH=6.45)and chicken leg meat(pH=6.65)showed the highest value after braising and decreased after sterilizing. Total sugar of chicken breast and leg meat increased by 75.34% and 72.62% respectively after frying(P<0.05),and decreased after braising and sterilizing. 17 kinds of amino acids were detected in Fuliji braised chicken during processing,among which glutamic acid(16.31%~17.11%),aspartic acid(9.53%~10.42%),leucine(8.16%~8.53%)and lysine(8.48%~9.10%)of braised chicken were the most important amino acids,glutamic acid contents was highest. Except for Phe,the contents of essential amino acids in braised chicken were higher than that recommended by FAO/WHO/UNU,which showed that braised chicken had high nutritional value. There was a great influence on the nutritional quality of braised chicken during braising. Sterilizing not only ensured the safety of the final products,but also had no negative effect on its nutritional and physicochemical quality.