关键词: 鸡腿, 工艺优化, 二次通用旋转组合试验, 嫩度, 色差

Abstract:

Quadratic rotation combinatorial design was utilized to optimize processing parameters influencing the quality of
spiced chicken thigh as follows: frying at 170 ℃ for 70 s and then cooking at 100 ℃ for 2 h. Under the optimized conditions,
the predicted and observed comprehensive sensory scores of spiced chicken thigh were 0.47 and 0.451, respectively,
indicating a good agreement between the two values. The final product based on the above experimental conditions had a
delicious taste and golden yellow color with white muscle fibers observed when tearing it up and its sensory score, tenderness
and a* value were 78.678, 7.517 N and 15.51, respectively.

Key words: chicken thigh, optimization, quadratic rotation combinatorial design, tenderness, color