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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 |
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.
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