DETERMINATION OF OXIDATIVE CHANGES IN PRECOOKED CHICKEN PARTS BY NONHEME IRON CONTENT AND THIOBARBITURIC ACID VALUE

Precooked chicken parts (breasts and drumsticks) were examined to asse ss the effects of heating methods (microwave and conventional) and end point cooking temperatures as well as refrigerated storage on flavor d eterioration. Nonheme iron content (NHFe) and thiobarbituric acid (TBA ) value were used to evaluate oxidative deterioration along with senso ry analysis. Thiobarbituric acid values indicated that heating tempera ture, regardless of method, had an effect (P <.05) on oxidative deteri oration. Drumsticks heated at a lower temperature for a longer period had higher values (P <.05). Heating method and 2-d refrigerated storag e did not have an effect (P >.05) on the NHFe content of drumsticks or breasts. Inconsistency in results regarding the effect of heating tem peratures on drumsticks and breasts was attributed to a different init ial iron content for each respective part. On the whole, the NHFe valu es of the drumsticks were greater relative to the breasts. Sensory pan elists could not differentiate between heating methods or temperatures for either chicken part.