香雞排是臺灣常見受外食族及學生普遍歡迎的小吃，但一般市售香雞排高鹽、高油，較不符合消費者健康需求。本研究目的為開發少鹽少油的改良式香雞排製程；本研究使用臺灣原生種「黑羽土雞」雞胸肉為原料，以「改良式醃料雞排」與「傳統醃料雞排」相互實驗對照。雞肉醃製後再分別使用油炸 ( Deep Fried )、煎 ( Pan Fried ) 及蒸烤 ( Steam Roasted ) 等三種烹調方法，共可製作出六種不同製程的雞排。接著，針對六種雞排成品分別進行水分、油脂含量、色澤與物性分析；並配合官能品評分析，以了解雞排的化學特性、質地物性及整體接受度。本研究分別邀請「國內技專院校高職餐旅科系教師」、「餐飲業界專業師傅」、「技專院校及高職餐旅科系學生」與「家庭主婦」，以配額抽樣方式，各選取9名官能品評測試人員，共計36名。實驗結果顯示，改良醃製香雞排配方及蒸烤 ( Steam Roasted ) 烹調方式，保水性高，油脂含量低，感官品評整體接受性高，是較健康且適口性之雞排，但如能加深其色澤，將是值得運用及推廣的雞排製程。
Taiwanese style fried chicken, a favorite food of eating-out people and students, is a popular street snack in Taiwan. With heavy oil and high salt content, the Taiwanese style fried chicken is always considered as unhealthy food to consumers. As a result, the purpose of the study is to develop a modified Taiwanese style chicken with less oil and less salt content recipe.
To apply a black feathered chicken breast which is the native species in Taiwan, the experiment was first divided into two groups, experimental group (modified marinade for chicken breast) and control group (traditional marinade for chicken breast). Moreover, the each group was divided into three groups with different cooking methods (deep fried, pan fried, and steam roasted) to analyze the variances of difference in moisture, lipid content, color, texture and to understand chemical properties and texture properties of them. The quota sampling was used to survey 36 research objects in the groups of teachers from food and beverage department of vocational school or university, chefs from hospitality industry and housewives by applying sensory evaluation to explore the acceptability of six various groups.
The result revealed that modified marinade of chicken breast with steam roasted method contained higher moisture, lower fat content and was considered more health and more palatable and had higher acceptability. Therefore, the recipe of modified marinade of chicken breast with steam roasted method value to be applied and extended.
