Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Oliveira, Adriano L. I.; Gubert, Gabriela; Roman, S. S.; Kempka, A. P.; Prestes, RC

doi:10.1590/1516-635x1702165-172

Cited by 33 publications

(30 citation statements)

References 11 publications

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“…Similar observations were noted regarding meat soon after thawing (after their 5th and 7th months of storage) and also after thermal treatment (for meat after 7 months of freezing storage). Similar results were reached by Oliveira et al [9] in their trials on the brittleness of breast meat thawed using variety of methods. In Yu et al's [28] opinion, the thawing temperature impacts on the brittleness of chicken breast meat as they demonstrated that a lower cutting force was characteristic of samples thawed at lower temperatures.…”

Section: Journal Of Food Qualitysupporting

confidence: 86%

“…Short-lived microwave thawing resulted in less damage to meat tissues thereby leading to less water loss [24]. Higher drip losses from broiler chicken breast meat thawed using the microwave method was observed by Oliveira et al [9] as against other thawing methods. Similar values of drip loss in samples thawed using microwave and atmospheric methods were observed by ChwastowskaSiwiecka et al [25] in rabbit meat, as well as by Kim et al [26] in beef and by Kondratowicz et al [27] in pork.…”

Section: Resultsmentioning

confidence: 85%

“…e amount of thermal leakage impacts lots of influence on the quality properties of meat for culinary purposes [9].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

“…Consequently, only raw meat of highest quality with good processing and technological sensory properties and in good hygienic state ought to be designated for freezing. e quality and the technological suitability of meat during freezing and subsequent freezing storage process depends on several factors, including the freezing parameters, freezing storage conditions, temperature stability, storage duration, and methods of thawing [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

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e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

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Section: Journal Of Food Qualitysupporting

confidence: 86%

Section: Resultsmentioning

confidence: 85%

“…e amount of thermal leakage impacts lots of influence on the quality properties of meat for culinary purposes [9].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

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“…On the basis of shortening thawing time and keeping meat quality, the results of this study suggested that CT1 could be chosen as the better thawing method. Oliveira evaluated the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (−36°C for 2 h) and thawed by five different methods (under refrigeration, in a microwave, in an oven with air circulation, placed in cold water, or at room temperature). Thawing in cold water presented the best results due to lesser damage to the cell structure.…”

Section: Introductionmentioning

confidence: 99%

Performance study of constant temperature water immersion thawing system using refrigerator compressor casing heat

Liu

Lou

et al. 2019

Int J Energy Res

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Five commonly used thawing methods include water immersion (WT), lotic water (LT), ambient temperature (AT), refrigerator (RT), and microwave (MT) thawing. WT, LT, and AT cannot maintain a specified constant temperature during thawing, whereas MT consumes substantial energy. On the basis of the shortcomings of the above methods, a constant temperature water immersion thawing system using fixed-frequency refrigerator compressor casing heat storage (CWT-CCTS) is designed. The CWT-CCTS recycles the waste heat of the compressor casing and uses the heat to thaw frozen food in constant temperature water. The new system not only provides a new heat source for thawing but also reduces the overall energy consumption and noise of the system during operation. Under a stable full-load operating condition of the refrigerator, CWT-CCTS can reduce the compressor casing and discharge temperatures by 3.8°C and 2.5°C, respectively. The water loss rate of CWT-CCTS is only 15.9% of MT, demonstrating a decrease of 84.1%. In terms of thawing, the maximum power consumption saved by the device is 516.79 kW·h per year in comparison with MT, and the cost of the device can be recovered after 178 days of use KEYWORDS compressor casing, constant temperature water, heat storage, phase change material, water immersion thawing | INTRODUCTIONOwing to the improvement of living standard and the fast pace of life, customers not only require a variety of food types but also gradually start to pay attention to the preservation quality, flavor, and nutritional ingredients of food. Food-freezing technology has rapidly developed in recent years to meet the requirements of people. Frozen food must be thawed before processing. At present, the most common methods of thawing are MT, WT, LT, RT, and AT. The thawing speeds of WT, LT, RT, and AT are low. Although the thawing speed of MT is high, this approach consumes an enormous amount of power. 1 A common shortcoming of WT, LT, and AT is that they cannot accurately control the thawing temperature, thereby leading to the decline of food quality. Therefore, many researchers have conducted in-depth research on various thawing methods.Li 2 investigated the effect of various freezing and thawing combinations on the quality preservation of Pleurotus eryngii (king oyster mushroom). MT showed the most rapid thawing time, followed by LT and AT for

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Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis

Sabala

Shouman

2023

Discov Food

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The histological analysis of local and imported beef samples throughout storage at various intervals in 4 °C, before and after being frozen at − 18 °C, to detect the changes happened in the microstructure of muscle fibers to evaluate the meat nutritive properties in a step toward rapid evaluation of meat quality. The obtained results illustrated that freezing–thawing step of beef leads to the loss of its muscle fiber structure due to the high moisture content failure, highlighted the idea that imported beef show significant shrinkage in their muscle fibers from the beginning of its purchase to consumers as they seem to be imported as frozen and thawed just before exposed and sold as fresh. Through consumption survey, however consumers prefer local meat, it was detected that 67% of population is eating imported beef with 39.4% more than twice per week. Therefore, consumers’ minds should be changed to depend on locally slaughtered beef on facing their needs of the recommended daily intake of protein.

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Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Cited by 33 publications

References 11 publications

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Performance study of constant temperature water immersion thawing system using refrigerator compressor casing heat

Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis

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