Effects of Chicken Kinds and Stewing Times on the Nutritional Ingredients and Flavor of White-Cut Chicken Brine

In order to standardize the white-cut chicken brine and promote its high-value utilization, in this paper, butter chicken and Tu Er chicken were used as raw materials for making white-cut chicken, and the changes in the nutritional content of the brine produced by the two raw chickens under different cooking times (2, 4, 6, 8) were studied. In addition, headspace solid-phase microextraction-gas chromatography-mass spectrometry was used to determine the flavor compounds of two kinds of white-cut chicken brines with different cooking times. The results showed that with the increase of cooking times, the protein, fat, carbohydrate and other nutrients in the brine of the white-cut chicken increased significantly (P<0.05). Three main types of volatile flavor substances, aldehydes, alcohols, and ketones, were detected in the brine of the second, fourth, sixth, and eighth cooking times. Among them, there were 52 kinds of volatile substances in the butter chicken brine, and 41 kinds of the second chicken; Aldehydes were the main compounds in chicken soup, 31 in butter chicken and 24 in Tuer chicken. Comprehensive analysis showed that the utilization value of Huangyou chicken brine was higher than that of Tuer chicken brine, which was consistent with the results of physicochemical determination and flavor determination. The research results of this article can provide a certain reference for the selection of raw materials for white-cut chicken processing, and at the same time, provides data support for the standardization of white-cut chicken brine.