Abstract: The effects of different precooking conditions on the quality of pressurized (400 MPa for 15 min, at room temperature) cooked chicken breast and the quality of cooked chicken breast pressurized at different pressures (0.1～700 MPa) for 15 min at room temperature were studied. The results showed that different precooking conditions have significant effects on the quality of pressurized cooked chicken breast (p<0.05). With the increase of pressure, both the moisture content and the value of L of the pressurized cooked chicken breast reduce quickly, while the value of a and hardness increase, the springiness and the value of pH increase at first but decrease later, and the value of TBA increases remarkably. The results of sensory evaluation showed that chewiness of the pressurized cooked chicken breast is improved. The pressure treatment does not affect the flavor and odor of chicken meat, but it has some effects on the color of chicken meat (p<0.05) .

Key words: precooking conditions, ultra-high pressure, chicken breast, texture, lipid oxidation