Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder

Aim of this study was to investigate influence the shelf life and quality characteristics fried chicken with various levels shrimp powder (0%, 5%, 10%, 15%). Fried in soybean oil heated 170°C stored at 4°C for 3 weeks refrigerator. Quality determined by analyzing color, pH, sensory properties, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total plate counts (TPC). Lightness treatments showed a downward trend increasing powder, but redness yellowness au upward trend. Compare 0 weeks, pH 0% treatment significantly decreased within 1 5% 10% were 2 15% (p<0.05). Color overall acceptability higher than control. TBARS weeks. VBN lower control all TPC These results indicate that had improve life, therefore, is better manufacturing.