Effect on the quality of salted chicken with microwave treatment

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.