Abstract
ABSTRACTPrecooked and prefried chicken products were prepared and packaged by three methods using commercial polyester/polyethylene laminate pouches and oil resistant papers. The effects of frozen storage on weight losses, TBA value, peroxide value, acid value and organoleptic qualities of the prepared products were studied. Vacuum packaged samples had the lowest weight losses, TBA and peroxide values, and the best preference scores as compared to the heat sealed and the paper wrapped products. Acid values were higher for breast portions than those of the thigh parts. A sharp decline in acid values during storage was observed for the paper wrapped samples. Taste panels preferred the products which were fried just before serving, rather than the prefried ones.
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