title: Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.
abstract: The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.
authors.affiliation: Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil.
authors.forename: Valquíria C S
authors.initials: VC
authors.lastname: Ferreira
authors.affiliation: IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain.
authors.forename: David
authors.initials: D
authors.lastname: Morcuende
authors.affiliation: Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil.
authors.forename: Marta S
authors.initials: MS
authors.lastname: Madruga
authors.affiliation: Food Science, Faculty of Veterinary, Autonomous University of Nayarit, Tepic, Mexico.
authors.forename: Silvia H
authors.initials: SH
authors.lastname: Hernández-López
authors.affiliation: Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil.
authors.forename: Fábio A P
authors.initials: FA
authors.lastname: Silva
authors.affiliation: IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain.
authors.forename: Sonia
authors.initials: S
authors.lastname: Ventanas
authors.affiliation: IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain.
authors.forename: Mario
authors.initials: M
authors.lastname: Estévez
keywords: Convenience food; Lipid oxidation; Microwave reheating; Odor; Pre-cooking