Precooking Method Affects Warmed‐over Flavor of Broiler Breast Patties

Broiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C foT 3 days, reheated, and evaluated by headspace GC and thio‐barbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post‐cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven‐cooked than water‐cooked patties, which could have been partly due to lower moisture content of the oven‐cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and total volatiles).