Li B W, Holden J M, Brownlee S G, Korth S G
J Am Diet Assoc. 1987 Jun;87(6):740-3.
A nationwide sampling plan was executed to estimate the nutrient composition of fast-food fried chicken in the United States. Ninety-four composite samples were selected from major chains in 10 cities. Starch contents were determined using a modified American Association of Cereal Chemists method. The amount of glucose formed during enzymatic hydrolysis was quantified either by a gas-liquid-chromatographic or a high-performance liquid chromatographic technique. The starch content ranged from 6% to 13% (wet weight basis). Moisture was determined by both microwave and vacuum oven methods; levels ranged from 38% to 49%. Analysis of variance for both starch and moisture indicated that starch was significantly (p less than .01) higher for light cuts than for dark cuts across all brands. Extra crispy recipes were significantly higher in starch than other recipes. Light cuts were significantly (p less than .01) lower in moisture than dark cuts. In addition, significant differences existed among brands. However, no significant difference was found between samples within a brand obtained from the five regions.
执行了一项全国性抽样计划，以估算美国快餐炸鸡的营养成分。从10个城市的主要连锁店中选取了94个复合样本。淀粉含量采用改良的美国谷物化学家协会方法测定。酶水解过程中形成的葡萄糖量通过气液色谱法或高效液相色谱法进行定量。淀粉含量范围为6%至13%（湿重计）。水分通过微波法和真空烘箱法测定；含量范围为38%至49%。淀粉和水分的方差分析表明，所有品牌中，浅色切块的淀粉含量显著高于深色切块（p小于0.01）。特级脆炸配方的淀粉含量显著高于其他配方。浅色切块的水分含量显著低于深色切块（p小于0.01）。此外，不同品牌之间存在显著差异。然而，从五个地区获取的同一品牌内的样本之间未发现显著差异。
