Effect of Dry-Chilling on the Flavor of Fried Chicken

Experiments were conducted to determine the effect of wet- and dry-chilling on fried chicken flavor as measured by a flavor panel and gas chromatographic analysis of the flavor volatiles. Dry-chilling was shown to help produce a fried chicken product with a subtle but detectable flavor advantage over conventionally wet-chilled poultry. Stepwise discriminant analysis of the gas chromatogram of the volatiles from wet-and dry-chilled fried chicken indicated that certain ratios from peak areas of the chromtogram quite readily allowed discrimination between the two groups.