Sensory Analysis and Thiobarbituric Acid Values of Precooked Chicken Patties Stored Up to Three Days and Reheated by Two Methods

Abstract Chicken patties from two formulations (equal proportions of white and dark meat, with and without skin) were precooked to 75 to 80 C internal temperature, stored 0, 1, 2, or 3 days at 4 C, and then frozen at −34 C until evaluated. Patties were grouped by storage time within formulation group and reheated by conventional or microwave oven. Patties were evaluated by a trained panel using descriptive profile analysis. Proximate composition and thiobarbituric acid (TBA) values were also determined. The main source of variation in either TBA values or sensory attributes was storage time. The TBA values of microwave-reheated samples stored 2 and 3 days increased more than did oven-reheated samples. The TBA values were significantly correlated with each of the 12 descriptive attributes, with r values ranging from .68 to .90. A best model procedure (stepwise) selected six sensory variables in a linear combination to estimate TBA values (R2 = .94).

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