反复卤煮过程扒鸡基本营养成分变化规律

摘要

通过分析反复卤煮过程扒鸡蛋白质、水分、pH、总糖、粗脂肪及脂肪酸含量,探析卤煮次数对扒鸡基本营养成分的影响.结果表明,随着卤煮次数的增加,扒鸡水分含量和pH值显著降低(P＜0.05),蛋白质、总糖和粗脂肪含量显著升高(P＜0.05),脂肪酸种类减少、不饱和脂肪酸/脂肪酸(UFA/SFA)比例降低.反复卤煮16次后,扒鸡基本营养成分无显著性差异(P＞0.05).扒鸡蛋白质含量为27.14g/100g,水分含量为65.54g/100g,pH值为6.45,总糖含量为0.23 g/100g,粗脂肪含量为6.66 g/100g,UFA/SFA为1.56.综合分析,反复卤煮16次后,扒鸡体系稳定.%The study was to exam the effects of braising process cycles on the nutritional component of braised chicken.The purpose was to provide a reference for formation mechanism of braised chicken.Protein,water,pH,total sugar,crude fat and fatty acid of braised chicken during repeated braising were measured to assess the quality of braised chicken.With repeated braising process cycles,water content and pH value decreased (P ＜ 0.05),protein content,total sugar content,crude fat content increased (P ＜ 0.05).Fatty acid types and UFA/SFA decreased.Nutritional components of braised chicken remained stable (P ＞ 0.05) after 16 repeated braising process cycles.The content of protein,water,total sugar,crude fat,pH value and UFA/SFA was 27.14 g/100g,65.54 g/100g,0.23 g/100 g,6.66 g/100 g,6.45 and 1.56,respectively.In general,braised chicken became a stable system after 16 repeated braising process cycles.