Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality,safety,and sensory properties

Abstract

Chicken skin, a major by-product of poultry processing, remains underutilized despite its high protein and lipid contents. This study aims to develop crispy chicken skin chips using three cooking methods: air frying, deep-frying, and oven baking. Physicochemical analyses indicated that air frying and oven baking significantly reduced lipid content by nearly 45% compared to deep-frying, while maintaining comparable protein levels. Sensory evaluation revealed that oven-baked chips achieved the highest consumer acceptance, exhibiting desirable crispness, color, and flavor profiles. Deep-frying enhanced browning intensity through pronounced Maillard reactions but led to greater fat uptake and higher energy values. Correlation and principal component analyses confirmed that each cooking method was uniquely associated with distinct quality attributes, influencing both composition and appearance. Microbiological analyses demonstrated microbial safety within acceptable limits across all processed samples. These findings highlight the potential of these processing methods to valorize poultry by-products, contributing to the development of sustainable and nutritious snack alternatives within the framework of a circular food economy.