Effect of Temperature and Humidity on the Quality Parameters of Fried Chicken during Storage

Abstract

We investigated the effects of storage conditions on the quality parameters (texture, softness and juiciness) of fried chicken products. Texture profile analyses showed the storage condition (25℃ 40%RH) to maintain the quality of fried chicken products comparing with immediately after frying. On the other hand, samples stored at higher temperature or higher humidity resulted in acceleration of deliquoring and hardening. Fried chicken products stored at 40 ℃ and 40%RH could maintain the weight, texture and juiciness during storage.