EFFECT OF MULTIPLE FREEZE-THAW CYCLES ON THE QUALITY OF LOCAL AND IMPORTED BROILERS CHICKEN MEAT | ||
| Journal of the Egyptian Veterinary Medical Association | ||
| Volume 78, Issue 3, September 2018, Pages 403-417 PDF (1.56 M) | ||
| Document Type: Original Research Articles | ||
| Abstract | ||
| Although freezing is a good preserving technique that keep the meat quality for up to one year, nevertheless, repeating of freeze -thaw process represent a significant problem that affect the sensory, chemical and microbiological quality of meat. The objective of this study was to explore the effect of repeated freeze-thaw cycles (F-T cycle) of frozen chicken meat on the physical, chemical and microbiological quality of imported and local frozen chicken. Frozen broilers were left in refrigerator at (4-7°C) until complete thawing then it were examined for the different parameters. Refreezing of thawed broiler carcasses was done in deep freezer at (-18 °C) for one week. As the number of F-T cycle increased the overall sensory characteristics declined significantly in raw and cooked broilers and the drip loss decreased significantly (P<0.05), although the total drip loss increased. Shear force increased then decreased by the 3rd cycles in imported broilers, but in local broilers it decreased by the 2ndcycle. The sensory characteristics of imported broilers were better than that of local broilers, which deemed as spoiled by the second F-T cycle. PH increased significantly (P<0.05) among the cycles. Moreover, repeated F-T cycles resulted in a greater degree of lipid and protein oxidation, as TVB-N, TBARS values increased greatly. Aerobic plate count (mesophilic and, psychotropic) and total yeast-mold count were significantly (P<0.05) higher in local broilers than that of imported one and markedly increased by repeating F-T cycles. According to the Egyptian standards, the local broilers were considered unfit for human consumption from the second F-T cycle, meanwhile the imported broilers in most of the examination were within the permissible limits until the 3rd F-T cycle | ||
| Keywords | ||
| Freeze-thaw; chicken broilers; TVB-N; TBARS; sensory and microbiological analysis | ||
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