论文信息 - TANDOORI CHICKEN: PROCESSING OPTIMIZED BY RESPONSE SURFACE METHODOLOGY

TANDOORI CHICKEN: PROCESSING OPTIMIZED BY RESPONSE SURFACE METHODOLOGY

Processing of Tandoori Chicken, a marinated and oven baked traditional product, was optimized using response surface methodology. The central composite rotatable design used involved three factors: marination duration, oven temperature, and baking time, each factor had five levels that encompassed a sufficiently wide range across the samples. Quadractic models were fitted to the measured responses of Warner-Bratzler shear, internal temperature, sensory properties, and microbiological parameters. Values for the three factors were optimized by minimizing W.B. Shear and maximizing sensory quality by using the flexible polyhedron search method. The optimal process was to bake chicken for 20 min at 28OC after marinating for 120 min. The fitted models for each of the responses were calculated and graphed. Microbiological data provided extra strength in supporting the optimum conditions and in allaying apprehension about the safety of marinated products under ambient conditions.

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