Effect of different cooking methods on the physicochemical, organoleptic and microbiological quality of chicken patties

Quality of chicken patties cooked using different method viz. steaming water bath (SWB), microwave oven (MW), hat-air oven (HO),pressure cooking (PC), and deep fat frying (DF) were evaluated, the yield of patties cooked by SWB were significantly (P<0.05) higher (95.73±0.12%) than others and the least being with deep fat frying (79.70±0.22%). The moisture content significantly (P<0.05) decreased in the order of SWB, PC, MW, HO and DF and the protein percentage significantly (P<0.05) increased. Deep Fat-fried patties had significantly (P<0.05) higher fat content (l9.27±0.15%) than others. Patties gained least height in SWB and PC, followed by MW and HO and highest in DF (34.21±0.26%) and reduction in diameter was highest in deep-fat fried and microwave oven cooked patties. Sensary scores were significantly (P<0.05) higher for appearance (7.53±0.06) and flavor (7.50±0.06) and lower for juiciness, texture and mouth coating far deep-fat fried patties. The overall palatability of HO and DF patties were significantly (P<0.05) higher. On visual analysis, SWB and PC cooked patties had significantly (P<0.05) lower expressible surface fat, minimum change of shape and least air packets within, whereas, deep fat fried patties secured significantly (P<0.05) higher scores far surface colour and appealing internal colour. Chicken patties cooked by PC and DF had significantly (P<0.05) lower SPC compared to others, however, no coliforms, psychrophiles and yeast and molds were detected in all. It was concluded that SWB cooking is ideal for cooking with beneficial effect.