| To study the effect of microwave treatment on the quality of frozen salted chicken, the processed frozen salted
chicken breasts were selected as raw material. 3-factors-3-levels orthogonal tests of microwave power, microwave time and
chicken thickness were carried out to select the optimal thawing craft parameters. Results showed that microwave treatment had
significant influence on the quality of frozen salted chicken. Microwave heat treatment had very significant influence on the
hardness and significant influence on the moisture content, salt content and chewiness. There was no significant effect observed on
the TBARS, microwave loss, springiness and viscidity of salted chick. The orthogonal analysis and variance analysis was utilized
to obtain the optimal microwave treatment parameters for the quality of frozen salted chicken: microwave power 700 W, irradiation
time 3 min and chicken thickness 1 cm. |
