著者

上野 茂昭 大川 博美 島田 玲子

出版者

埼玉大学教育学部

雑誌

埼玉大学紀要. 教育学部 = Journal of Saitama University. Faculty of Education (ISSN:18815146)

巻号頁・発行日

vol.68, no.2, pp.327-336, 2019

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We investigated the optimum condition of fried chicken by sensory evaluation and physicochemical properties to retain a quality during storage. Frozen fried chicken products were cooked at 180℃ for 4 min in a deep fat fryer, and fried chickens were transferred into three types of chambers. The heat plate type, convection type, and convection thermostat chamber were applied to storage test. The stored samples for 4 h were applied to a sensory evaluation to test panel. Profile of panels were 116 students (male 43, female 73), and 20.6±1.3 years old. The samples stored at a heat plate chamber resulted in harder texture and less juiciness than a freshly fried chicken. The samples stored in a thermostat chamber resulted in less texture and juiciness than a freshly fried chicken. Sensory evaluation of stored-fried chicken showed that storage condition of at higher temperature and lower humidity led to higher quality after storage.