酱鸡腿加工工艺参数优化

以鸡腿为材料，采用二次通用旋转组合试验设计优化酱鸡腿的加工工艺参数。结果表明：酱鸡腿最优加工工艺参数为油炸温度170 ℃、油炸时间70 s、煮制温度100 ℃、煮制时间2 h。在此条件下，加工酱鸡腿的综合评分预测值为0.47，验证实验综合评分值实测值为0.451，实验值和预测值吻合良好。该工艺得到的成品色泽金黄、肉丝粉白、可口，其中感官评分为78.678，嫩度为7.517 N，a*值为15.51。

Optimization of Processing Parameters for Production of Spiced Chicken Thigh

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.