Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Ali, Sher; Rajput, Nasir Ahmed; Li, C; Zhang, Wenhui; Zhou, Guang Hong

doi:10.1590/1516-635x1801035-040

Cited by 21 publications

(21 citation statements)

References 24 publications

(27 reference statements)

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“…A similar trend was observed with lamb meat stored frozen for 21 months [23]. Ali et al [7] posted higher drip loss for broiler chickens breast meat thawed first in atmospheric air and then refrozen. It is assumed that the amount of meat leakage while it is being thawed could serve as pointer to the degree of damage to meat tissues during freezing as well as an indirect evaluation of various thawing methods [5].…”

Section: Resultssupporting

confidence: 70%

“…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: Resultssupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

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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“…As shown in Figure 2, TBARS gradually increased with an increased number of repeated freeze-thaw cycles (P<0.05). A similar phenomenon was observed in chicken meat by Ali et al (2016). The increase in TBARS indicated an accumulation of secondary lipid oxidation products -including aldehydes and ketones-that contribute to meat off-flavours.…”

Section: Changes In Metmb Content Tbars and Carbonyl Contentsupporting

confidence: 75%

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

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Abstract:We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twentyfive Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure-i.e., seven days frozen at -18°C followed by thawing at 4°C for 12h-was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acidreactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water-and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.

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“…There was a continuous increase during the whole process; this result indicated that significant lipid oxidation exists throughout the freezing-thawing cycles. The a* value did not clearly change during the whole process [4]. It can be observed that there are dramatic changes from the 15th cycle until the end of all the treatments.…”

Section: Shear Force Measurementsmentioning

confidence: 81%

“…However, as a perishable food, particular preservation method is required for turbot. Freezing is a proper method of preserving food for a long time [3], which prevents microbial growth and reduces the enzyme activity, whereas frozen flesh inevitably suffers repeated freezing-thawing processes in circulation [4][5][6]. It is noteworthy that cellular damage is caused by the formation of ice within the tissue in freezing, and the result could be the serious fall in the quality of flesh [7].…”

Section: Introductionmentioning

confidence: 99%

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Xia

Yao

et al. 2018

International Journal of Food Engineering

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Abstract:Turbot is a valuable commercial species due to its high nutrient content. Moisture is an important indicator of meat spoilage. This study elucidated distinctive water dynamics in turbot flesh in the freezing-thawing process by nondestructive low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. T 2 relaxation spectra were utilized to describe the mobility and content of different types of water. Principal component analysis (PCA) revealed a clear discrimination of various freezing-thawing cycles. T 1 -and T 2 -weighted MRI provided further visualization of internal information for turbot flesh. Microscopic examination clearly identified protein denaturation and structural shrinkage. Furthermore, NMR parameters and conventional physicochemical parameters of color, shear force and thiobarbituric acid-reactive substances showed good correlations. To sum up, the study revealed that LF-NMR and MRI are promising techniques to portray the relationship between the water dynamics and changes of turbot quality properties during the freezing-thawing process.

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Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Cited by 21 publications

References 24 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

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

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