Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties
Food Science and Technology International
Published online on May 21, 2026
Abstract
Food Science and Technology International, Ahead of Print.
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. ...
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. ...