Acceptance of Precooked Frozen Chicken Reheated by Microwave Energy

Abstract

Chicken pieces, which had been breaded and precooked under pressure in corn oil and frozen, were reheated in a microwave oven and evaluated for acceptability. The pieces were dipped in an egg wash, breaded, browned and cooked at 1.05 Kg./cm.2 for 9.5 min. Cooked pieces were frozen using air blast (−37°C.), nitrogen (−57°C.) or Freon®-12 (−43°C.), packaged in polyethylene bags and stored at −18°C. for periods up to six months. Some samples were subjected to fluctuating storage temperatures. After storage, the chicken was reheated for l.5 to 2.0 min. per piece or 1 min. per 100 g. and evaluated by a taste panel.Microwave energy provided a rapid method for thawing and reheating precooked and frozen chicken. Optimum reheating time for the oven used was 1 min. per 100 g. product. Products remained acceptable for more than four months when stored under constant −18°C. temperatures.Rapid freezing rates (nitrogen vapor, Freon®-12) did not increase acceptability of product over that frozen in air at −37°C.