Study on the Formula, Processing and Quality of Modified Chicken Breast Recipes

• Main Authors: Andy Chou, 周景堯
• Other Authors: Lin,Su-Yi
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/05104379727613633425

碩士 === 中國文化大學 === 生活應用科學系碩士在職專班 === 102 === Taiwanese style fried chicken, a favorite food of eating-out people and students, is a popular street snack in Taiwan. With heavy oil and high salt content, the Taiwanese style fried chicken is always considered as unhealthy food to consumers. As a result, the purpose of the study is to develop a modified Taiwanese style chicken with less oil and less salt content recipe. To apply a black feathered chicken breast which is the native species in Taiwan, the experiment was first divided into two groups, experimental group (modified marinade for chicken breast) and control group (traditional marinade for chicken breast). Moreover, the each group was divided into three groups with different cooking methods (deep fried, pan fried, and steam roasted) to analyze the variances of difference in moisture, lipid content, color, texture and to understand chemical properties and texture properties of them. The quota sampling was used to survey 36 research objects in the groups of teachers from food and beverage department of vocational school or university, chefs from hospitality industry and housewives by applying sensory evaluation to explore the acceptability of six various groups. The result revealed that modified marinade of chicken breast with steam roasted method contained higher moisture, lower fat content and was considered more health and more palatable and had higher acceptability. Therefore, the recipe of modified marinade of chicken breast with steam roasted method value to be applied and extended.