Optimization of the decolorization process of chicken oil separated from water-boiled salted chicken marinade by response surface method

doi:10.13386/j.issn1002-0306.2012.19.088

Optimization of the decolorization process of chicken oil separated from water-boiled salted chicken marinade by response surface method[J]. Science and Technology of Food Industry, 2012, (19): 243-246. DOI: 10.13386/j.issn1002-0306.2012.19.088

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Optimization of the decolorization process of chicken oil separated from water-boiled salted chicken marinade by response surface method

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Research was carried out in decolorization process using chicken oil separated from marinade, which was used in water-boiled salted chicken processing, as material.The optimization condition for chicken oil decolorization process by response surface method was performed.The relation between factors and decolor rate was fitted by means of multiple quadratic regression equation.The result showed that the optimum parameters were:hargil addition 8.31%, 20.6min, 90℃, agitation rate 150～200r/min, respectively.Under these conditions, the absorbance of chicken oil separated from marinade had fallen from 3.109 to 0.054, decolor rate reached to 98.26%.

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Science and Technology of Food Industry

Optimization of the decolorization process of chicken oil separated from water-boiled salted chicken marinade by response surface method

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