Abstract：This experiment takes chicken patty as the test object to discuss the influence of different thawing methods on the quality of prepared chicken patty. The fresh chicken patties were frozen at -40 ℃ for 12 h, and then thawed by microwave, low temperature, water immersion and room temperature. The color, TBARS, cooking loss rate, thawing loss rate and total sulfhydryl concentration of chicken patties were tested, and the quality variation rules of chicken patties with different thawing methods were obtained. The results demonstrate that: There was no significant variance in pH value of chicken patties in thawing treatment group (P > 0.05). b* value and a* value of chicken patty in microwave thawing group were 13.01 and 2.34, respectively, which were significantly lower than those in room temperature thawing group, water thawing group and low temperature thawing group (P < 0.05). The L* value of chicken patty in room temperature thawing group was 66.78, which was significantly higher than that in low temperature thawing group (P < 0.05). The loss rate of thawing and cooking was 2.10% and 3.31% respectively in the group of low temperature thawing ,which was significantly lower than that of the other three groups(P > 0.05). The thiobarbituric acid value of chicken patty in the low temperature thawing group,which was significantly lower than that in room temperature thawing group,the water thawing group and the low temperature
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2024, Vol. 38 
