Curing Conditions Optimization of Soft Dried Chicken by the Response Surface Method

Jia SONG, Xue-Jun LIU, Xiao-Hui YAN, Meng-Xing GOU, Ya-Chun LIU, Zi-Qing LIU

Abstract


To improve the quality of the soft dried chicken, we used chicken breast as raw material and then took the Box-Behnken experiment design and the response surface method to test the influence of curing temperature, curing time and liquid to material ratio on soft dried chicken. This experimental results indicated that the optimized temperature was 2℃, curing time was 6.5 h and liquid to material ratio was about 13: 100 (w/w). Under this condition, the best sensory score was 95.5.

Keywords


Soft Dried Chicken, Curing Time, Curing Temperature, Response Surface


DOI
10.12783/dteees/sses/icfse2016/10662

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