Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

Abstract Influence of deep fat frying parameters on quality attributes chicken nuggets from FUNAAB-Alpha broilers and optimization the process using Box-Behnken experimental design response surface methodology was investigated. Fried were obtained temperature (155–175 °C), time (3–7 min) sample thickness (0.5–2.5 cm) as independent variables. Oil moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness springiness) colour (L*, a* b*) samples analyzed standard procedures. Significance each term in polynomial regression equations evaluated attributes. The accuracy models varied between 0.727 0.939. effect fried more significant ( p > 0.05). optimum temperature, are determined 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error optimized data within acceptable limit. Graphic abstract