Quality Analysis of Vacuum Packed Super Chilled Chicken Breast at 24 hour Storage

Rathod, K. S.; Ambadkar, R. K.; Naveena, B. M.; Devatkal, Suresh

doi:10.20546/ijcmas.2017.602.076

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…Sakata et al (1995) also reported that smaller ice crystals were found in M. longissimus dorsi frozen at -80℃ compared to those of samples frozen at -20℃. Moreover, Rathod et al (2017) informed that the damaged cell membranes induced by the destruction of muscle tissues could be attributed to high thawing loss. This damage on the cell membranes can be relieved by reducing the size of ice crystals through increasing freezing rates by deep freezing (Li and Sun, 2002).…”

Section: Thawing Lossmentioning

confidence: 99%

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Kim

Lee

Park

et al. 2020

Food Sci Anim Resour

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This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

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Section: Thawing Lossmentioning

confidence: 99%