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 Debbarma; V. Ch; irasekaran; A. Irshad; S. Sureshkumar<sup> </sup>; T. R. Gopala Krishna Murthy

doi:https://doi.org/10.20546/ijcmas.2021.1003.020

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Original Research Articles Volume : 10, Issue:3, March, 2021

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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. Irshad^1*, S. Sureshkumar²and 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 -18â„ƒ for seven days and thawed under various thawing methods viz. room temperature (RT) at (31-34â„ƒ), chilling temperature (CT) at (1-4â„ƒ) 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

Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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