Abstract
Reheating precooked, refrigerated chicken patties by microwave (MW) and conventional oven (CO) was examined in two separate trials by sensory-descriptive profiling, thiobarbituric-acid (TBA) values, and gas chromatographic (GC)-headspace volatiles. Precooked patties were stored at 4 C for 4, 24, or 48 h prior to reheating. “Chickeny” and “brothy” character notes decreased over storage time but were more intense in MW-reheated patties. “Cardboard” and “rancid/painty” character notes increased with storage time. For samples stored for 48 h, “cardboard” best described the off-flavor of MW-reheated samples, while “rancid/painty” best described CO-reheated samples. Overall off-flavor intensity was significantly (P<.01) higher in the CO-reheated samples. The TBA values showed significant (P<.05) storage effects but no effects from the reheating method. The GC-headspace components showed no significant qualitative or quantitative differences due to storage or reheating methods.
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