Optimization of cooking time of chicken meat loaf prepared with microwave cooking

The present study was carried out to evaluate the effect of microwave cooking at 540 MHz for 15 minutes (MC1), 20 minutes (MC2) and 25 minutes (MC3) on various physico-chemical properties, texture profile analysis, colour parameter, mineral content as well as sensorial properties of chicken meat loaf. The MC1 group had significantly (P<0.05) higher cooking yield, moisture content, water activity and moisture retention values than other two treatments. However, the protein, fat, carbohydrate, fat retention and cholesterol content were increased with the increase in time of microwave cooking. Hardness, chewiness and resilience values were increased significantly (P<0.05) with increase of cooking time but; springiness, cohesiveness and gumminess values were remained changed amongst the treatments. Lightness and yellowness values were decreased (P<0.05); while redness value was increased significantly (P<0.05) with increased time of microwave cooking. Zinc content increased significantly (P<0.05) with increase time of microwave cooking. Potassium, calcium, copper, sodium, manganese, iron and phosphorous content were increased significantly (P<0.05). The scores of sensory parameters decreased significantly (P<0.05) with increase of cooking time. Therefore, it was concluded that well acceptable chicken meat loaf can be prepared by microwave cooking at 540 MHz for 15 minutes.