Effect of cooking conditions on quality of stewed chicken

The effect of different cooking time at 90℃ and 95℃ on the quality of chicken were studied to obtain the suitable conditions of the cooked chicken. Results showed that the temperatures as well as the type of cooking time had significant effects on the quality of chicken legs (p<0.05) . With the increasing of the cooking time ( 10 ~ 120min) , production rate of the chicken legs and pH of the chicken soup generally showed a downward trend, while the value of carbonyl, L* and b* of the cooked chicken legs increased gradually, but the value of a* had no significant diversification, shearing and pH of the chicken increased at first but decreased later at the same temperature. As to yield, 90℃ was always higher than 95℃ except for 20min at the same time of coking. L* of the cooked chicken legs at 90℃ was significantly below 95℃ (p<0.05) before 30min, however, that began to change unsignificantly from 40min (p>0.05) . The value of a* and b* had no significant difference.As to shearing, 90℃ was higher than 95℃ in addition to 60min and 90min. pH at 90℃ was higher than 95℃from 60min and carbonyl content at 95℃ was higher than 90℃ after 60min. Thus, 60min became the time inflection between the two temperatures of the quality of cooked chicken legs.