ABSTRACTFrozen fried chicken products were purchased monthly from a grocery store for 9 months. Two national brands were selected and 10 samples of each were studied. There was a significant difference (P<0.01) between brands in percentages of meat, coating, bone and edible portions. Brand A contained 9.7 higher meat content than brand B but the coating content was 7.0 lower than the brand B. In general, the moisture and fat contents comprised approximately 49.7 and 14.5 of the edible portions, respectively. The ranges for TBA, peroxide and acid values of the edible portions were 2.1–9.2, 7.0–25.5 and 0.99–2.64, respect
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