Acceptability of Microwave Reheated Precooked Chicken After Packaging, Freezing and Storing

Abstract

Chicken pieces were breaded and precooked in corn oil under pressure, individually packaged, frozen, stored for three months, reheated in a microwave oven and evaluated by a taste panel. Variations in freezing rates were accomplished by freezing in air −37°C. (air blast) or with Freon®-12 (−42°C). Packaging variables included bulk packaging in polyethylene bags; packaging individual pieces in Saran-Mylar-laminate pouches before and after freezing; air packaging in aluminum trays with coated paper lids; and coating pieces with acetylated monoglyceride, followed by packaging in aluminum trays. Storage variables included constant −18°C. and fluctuating temperatures.The microwave reheated pieces were equally acceptable when bulk packed in polyethylene bags or vacuum packaged in Saran-Mylar laminated pouches. Results were similar for those frozen by air-blast or using Freon®-12. Air packaged pieces had significantly lower juiciness, flavor and general acceptability scores than pieces from other packaging treatments, and those held at constant temperature had significantly higher scores than did those held under fluctuating temperatures.