Abstract:

In order to reduce the amount of pigments and phosphate salts used in salt-baked chicken wings (SBCW), the technological processing and the formula of phosphate salts were optimized by single-factor and orthogonal experiments through evaluating the effects of baking time, baking temperature, soaking time in phosphate solution on color difference and sensory quality. Meanwhile, the effect of phosphate ratio on water-holding capacity of chicken was also explored through orthogonal experiments. Results indicated that the optimal parameters for producing SBCW were baking time of 110 min, baking temperature of 170 ℃ and soaking time of 3 h. The optimal ratio for sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate was 2:1:1. The excellent sensory quality and higher water-holding capacity of salt-baked chicken wings were achieved under the optimal processing conditions.

Key words: salt-baked chicken wings, technological processing, compound phosphates, water-holding capacity