AbstractThe hexanal contents of chicken nuggets treated with various anti‐oxidants were evaluated in relation to the development of warmed‐over flavor (WOF) during frozen storage. Of the antioxidant treatments tested, the sodium tripolyphosphate (STPP)/tertiary butylhydroquinone combination showed the greatest effect by decreasing hexanal production by 95. Combinations of STPP/oleoresin rosemary, (0.5 g kg−1and 1 g kg−1) decreased the hexanal contents by 85 and 91, respectively. A higher correlation coefficient (pooled, within treatments) between hexanal contents and sensory scores for WOF (r= 0.68) relative to that between hexanal contents and thiobarbituric acid reactive substances values (r= 0.14) was obtained. A pooled, correlation coefficient within treatments and storage times (r= 0.56), was found between TBARS and sensory scores. It was concluded that the use of correlation coefficients calculated without pooling groups of data within each significant experimental factor to interrelate the results of different analyses may be inappr
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