Abstract:To study the effects of seaweed dietary fibers on the quality of grilled chicken，the effects of type and content，salt content，and sugar content of seaweed dietary fibers on the yield and sensory quality of the grilled chicken were analyzed.According to the results，compared to single-source dietary fibers from Laminaria japonnica and Porphyra as well as combined seaweed dietary fibers，single-source Gracilaria dietary fibers could best improve the yield rate and sensory quality of the grilled chicken.On this basis，with the yield of the grilled chicken as the index，Gracilaria dietary fibers，salt content，and sugar content were analyzed by response surface optimization.The best formula was then obtained：in a case of 100 g chicken，Gracilaria dietary fiber content of 1.50%，salt content of 1.40%，and sugar content of 2.70%.With this formula，the yield of the grilled chicken achieved the highest.The predicted value was 77.30%，and the measured value was 77.11%，which was 10% higher than that of the blank group.The addition of Gracilaria dietary fibers could improve the taste and color of the grilled chicken.Compared with the blank group，the grilled chicken with Gracilaria dietary fibers witnessed a reduction in its hardness and chewiness by 43.08% and 40.48%，respectively，and also in its content of malondialdehyde by 57.33%（p<0.05）.The results indicated that Gracilaria dietary fibers have the potential to improve the yield，tenderness，and safety of grilled chicken products.