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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 141-149
DOI: https://doi.org/10.20546/ijcmas.2021.1003.020


Effects of Different Thawing Methods on the pH, Water Holding Capacity, Extract Release Volume and TBA value of Broiler Chicken under Repeated Freeze-thaw Cycles
Lampra Debbarma1, V. Chandirasekaran1, A. Irshad1*, S. Sureshkumarand T. R. Gopala Krishna Murthy3
1Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, India
2Centre of Excellence in Meat Science and Technology, CVAS, Mannuthy, Kerala Veterinary and Animal Sciences University, India
3Poultry Disease Diagnosis and Surveillance Laboratory, Veterinary College and Research Institute, Namakkal, India
*Corresponding author
Abstract:

The present study was undertaken to assess broiler chicken breast fillets' physicochemical quality characteristics changes caused due to repeated freeze-thaw cycles by three different thawing methods. Meat samples were subjected to slow freezing at -18℃ for seven days and thawed under various thawing methods viz. room temperature (RT) at (31-34℃), chilling temperature (CT) at (1-4℃) and microwave thawing (MT) at 2450 MHz (Model No. BMO-700T). Six freeze-thaw cycles were carried out with each cycle containing one week for a total number of 6 weeks (i.e. 42 days) for a total number of 3 trials. As the number of freeze-thaw cycles increased pH, water holding capacity and extract release volume decreased significantly (p<0.01), whereas Thiobarbituric Acid Value (TBA Value) increased significantly (p<0.01) with repeated freeze-thaw cycles.


Keywords: Broiler chicken meat, Freeze-thaw cycles, Meat pH, Water holding capacity, Extract release volume, TBA value
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How to cite this article:

Lampra Debbarma, V. Chandirasekaran, A. Irshad, S. Sureshkumar and Gopala Krishna Murthy, T. R. 2021. Effects of Different Thawing Methods on the pH, Water Holding Capacity, Extract Release Volume and TBA value of Broiler Chicken under Repeated Freeze-thaw Cycles.Int.J.Curr.Microbiol.App.Sci. 10(3): 141-149. doi: https://doi.org/10.20546/ijcmas.2021.1003.020