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 assess the effects of heating methods (microwave and conventional) and endpoint cooking temperatures as well as refrigerated storage on flavor deterioration. Nonheme iron content (NHFe) and thiobarbituric acid (TBA) value were used to evaluate oxidative deterioration along with sensory analysis. Thiobarbituric acid values indicated that heating temperature, regardless of method, had an effect (P 0.05) on oxidative deterioration. Drumsticks heated at a lower temperature for a longer period had higher values (P 0.05). Heating method and 2-d refrigerated storage did not have an effect (P 0.05) on the NHFe content of drumsticks or breasts. Inconsistency in results regarding the effect of heating temperatures on drumsticks and breasts was attributed to a different initial iron content for each respective part. On the whole, the NHFe values of the drumsticks were greater relative to the breasts. Sensory panelists could not differentiate between heating methods or temperatures for either chicken part