"Hotness" stability of chicken hot-wing products as affected by preparation methods and storage

Chicken hot-drumettes containing 2% cayenne pepper were prepared using three different cooking methods and stored under two different temperatures for "hotness" evaluation. Results demonstrated that the hotness of the samples were highest when products were cooked in a microwave oven, followed by convection oven, and least hot by deep-fat frying. Regardless of the cooking method, the degree of hotness of the hot-drumette decreased drastically during refrigerated storage. Results also indicated that the loss of hotness was associated with the increase of 2-thiobarbituric acid (TBA) values in the product. The addition of antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), rosemary, and sodium nitrate during preparation or vacuum packaging retarded lipid oxidation of chicken hot-drumettes and retarded the loss of hotness of the products during refrigerated storage.