Abstract: Hurdle technology was used to determine optimal conditions for preserving pickled chicken feet. Fat content, water activity, pH and nisin-to-sodium diacetate ratio were identified as hurdle factors. A four-factor, three-level orthogonal array design was used to optimize these hurdle factors based on sensory score and shelf life. The optimal hurdle conditions for preserving pickled chicken feet were established as follows: fat content 13.2 g/100 mL, water activity 0.809, pH 4.0 and a mixture of nisin of sodium diacetate at a ratio of 1:3 as a preservative. Under these conditions, the shelf life of pickled chicken feet in an environment of 37 ℃, 80% humidity and 33% light exposure was 50 day.

Key words: pickled chicken feet, hurdle technology, preservation