Quality of chicken patties as influenced by microwave and conventional oven cooking

Chicken patties were prepared with addition of different levels of chicken fat as well as other ingredients and subjected to hot air and microwave oven cooking. The product yield, gain in height, pH, fat and protein content differed significantly (p <0.05). However, the shear force values, shrinkage in diameter, moisture and certain sensory attributes were not influenced by the cooking methods. Acceptability was better in hot air oven cooked than mocrowave oven cooked patties, the former having a significantly (p < 0.05) higher overall acceptability score.