To discuss the color changes of different parts of braised chicken during cooking, in this paper, the color difference lightness value L*, redness value a*, yellowness value b*, myoglobin content, and the sensory score of the chicken surface, center, and inner layer were determined, and sensory scores were measured, and a kinetic model for chicken color prediction was constructed using the Arrhenius equation, for further improving the sensory quality of stewed chicken. Results showed that with the increase in temperature, the lightness value L*, sensory score and deoxymyoglobin (DMb) of each site increased, while the redness value a*, yellowness value b* and the proportion of oxymyoglobin (OMb) decreased. Whereas with the extension of time, the proportion of lightness value L*, redness value a*, and OMb in each site decreased, the yellowness value b* showed an upward trend, and the sensory score and metmyoglobin (MMb) rose first and then declined. In addition, a* showed a very significant correlation with L*, OMb and sensory scores (P<0.01), while both DMb and OMb were significantly negatively associated with MMb (P<0.05);The prediction equations established for different parts of a* had a good fit, and could more accurately predict the color change of braised chicken below 95 ℃.
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