中文摘要：

探讨微波处理对冷冻盐水鸡肉品质的影响,以鸡胸肉加工的冷冻盐水鸡肉为原料,进行微波功率、微波时间、鸡肉厚度的3因素3水平解冻热处理的正交试验.结果表明,微波处理对冷冻盐水鸡肉品质有明显影响,对鸡肉硬度的影响极显著,对水分含量、食盐含量、耐咀性的影响显著,对硫代巴比妥酸值、微波损失、弹性、粘聚性的影响不显著.通过正交直观分析和方差分析得出冷冻盐水鸡肉食用前微波加热处理的最佳工艺为：微波功率700W、微波时间3 min、鸡肉厚度1 cm.

英文摘要：

To study the effect of microwave treatment on the quality of frozen salted chicken, the processed frozen salted chicken breasts were selected as raw material. 3-factors-3-1evels orthogonal tests of microwave power, microwave time and chicken thickness were carried out to select the optimal thawing craft parameters. Results showed that microwave treatment had significant influence on the quality of frozen salted chicken. Microwave heat treatment had very significant influence on the hardness and significant influence on the moisture content, salt content and chewiness. There was no significant effect obsel~eed on the TBARS, microwave loss, springiness and viscidity of salted chick. The orthogonal analysis and variance analysis was utilized to obtain the optimal microwave treatment parameters for the quality of frozen salted chicken： microwave power 700 W, irradiation time 3 rain and chicken thickness 1 cm.