EFFECT OF REPEATED FREEZING AND THAWING ON THE QUALITY OF CHICKEN MEAT
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Date
2021
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Abstract
Chicken meat is preferred more when compared with other meats because of its low price, exempt from religious taboos, easy to process, chicken’s fast growth with short raising time and easy availability in the local market. Chicken meat has relatively low fat and cholesterol and is considered to be healthier when compared to red meat.
A study on the effects of repeated freezing and thawing on the physicochemical, microbial quality, nutritional loss and sensory quality of chicken meat was undertaken at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal – 637002 from January, 2020 to February, 2021.
A total number of 57 pairs of breast fillets were purchased from local meat market. 3 trials were conducted with 6 cycles in each trial wherein 19 breast fillets were used. One fillet was used to conduct zero day experiment without undergoing freezing and thawing. The rest 18 breast fillets in each trial were
frozen at -18 ºC for a week and subjected to 3 different types of thawing methods viz. room temperature thawing (RT), chiller temperature thawing (CT) and microwave thawing (MT). The first batch i.e. 3 fillets, one each from RT, CT and MT were studied for physico-chemical parameters, microbial quality, nutritional composition, sensory quality and histological damage. The remaining breast fillets were subjected to freezing again immediately after different thawing methods. Likewise, the breast fillets were frozen and thawed every week for 6 cycles and all the meat quality required parameters were studied.