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Optimization of Processing of Salt-baked Chicken Wings

YANG Wan-gen,SUN Hui-gang,WANG Wei-dong,QIN Jie,SHEN Hai-peng (College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221008,China)  
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.
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