Effect of Different Thawing Methods on the Quality of Chicken Patty

The effects of different thawing methods on the quality of prepared chicken patties were studied. Fresh chicken patties were frozen at −40 ℃ for 12 h, and then thawed by four methods: room temperature, low temperature, water immersion and microwave. The quality changes of chicken patties under different thawing methods were evaluated in terms of color, thiobarbituric acid reactive substances (TBARS) value, cooking loss rate, thawing loss rate and total sulfhydryl group content. The results showed that there was no significant difference in the pH of chicken patties among all treatment groups (P > 0.05). The a^* value of chicken patties in the microwave thawing group was significantly lower than those of the other three thawing groups (P < 0.05). The thawing loss rate, cooking loss rate and TBARS value of the low temperature thawing group were significantly lower than those of the room temperature and microwave thawing groups (P < 0.05). The total sulfhydryl group content of the low temperature thawing group was higher than those of the other thawing groups (P < 0.05). In summary, low temperature thawing is the best thawing method for chicken patties among the four thawing methods, which can effectively maintain the quality of chicken patties.