The effects of salt, polyphosphates and reheating on the quality of ready-to-eat frozen fried chicken were studied. Chicken was marinated with salt and polyphosphates then pre-fried. After cooked, the color value, L* was increased but a* and b* of all samples were increased) p<0.05 (while reheating was not significant difference (p>0.05). The cooking loss after reheated of fried chicken were determined, sample of 1.00% salt and 0.30% polyphosphates gave the best results of 34.99% and 7.47% respectively compared to control sample (41.31% and 10.75% respectively). These related to shear force value of 2.81±1.14 kg compared to 3.42±1.04 kg of control sample. The composition of reheated fried chicken, fat and moisture content of 1.00% salt and 0.30% polyphosphate were 4.90±0.47a% and 50.18±0.16% respectively.
Bureepakdee, Wanida, and Pitaya Adulyatham. 2017. “Effects of Salt,Polyphosphates and Reheating on Quality of Ready-to-Eat Frozen Fried Chicken”. Food and Applied Bioscience Journal 3 (1):50-58. https://doi.org/10.14456/fabj.2015.6.