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| Research on Changes of Main Nutrient Composition in Processing of Roast Chicken |
| WU Suolian;KANG Huaibin;WANG Dengfeng;MENG Fei;HU Zhanlei;CHENG Lizhi |
| Food & Bioengineering Department of Henan University of Science and Technology, Henan 471003 |
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Abstract In this study, we analyze the water content,crude protein,crude fat and Nacl between the traditional processing and the curing processing of Roast Chicken.The following conclusion was obtained from the results analysis:water content went down in this two kinds processing of Roast Chicken, crude protein and Nacl were climbed up as the Roast Chicken time was increased.The content of crude fat came to the highest after Roast Chicken was cooked for 1h ,then went down as the cooking time was extended.The Roast Chicken can raised the rate of final products and reduced the content of Nacl after it was soused.But the content of crude protein and crude fat were less influential in sousing.
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2009, Vol. 23 
