Effect of different thawing techniques on certain quality parameters of different cut-up parts of broiler chicken | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 5, Volume 100, Issue 3, September 2022, Page 330-335 PDF (352.5 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2022.56344.1066 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Fathima Jemziya  ; Ahamed Rifath
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| Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, Sri Lanka | ||||
| Abstract | ||||
| The freezing and thawing processes used in food preparation have significantly affected the quality of the meat. Broiler chicken cut-up parts vary in quality parameters depending on the location of the carcass. The uniform-sized cut-up parts were separately frozen overnight in an ultra-low temperature freezer (-40±2°C). The frozen broiler cut-up parts were thawed using household refrigerator (4±1°C), cool room condition (20±3°C), hot air oven (60±3°C), tap water (27±5°C), and hot water (40±1°C) conditions separately, up to the internal temperature reached to 10°C excluding the household refrigerator technique, where the internal temperature was remained at 4°C. In this study, moisture content, water holding capacity, drip loss, cooking loss, and pH were investigated. The method of thawing technique and the cut-up portions of frozen broiler meat had significant effects (p < /em><0.01) in terms of moisture content, pH, cooking loss, water holding capacity and drip loss. Comparatively, the minimal quality reductions were observed in the low-temperature thawing techniques, whereas the oven technique showed the higher quality reductions in the cut-up parts. | ||||
| Keywords | ||||
| Broiler chicken; Cut-up parts; Meat quality; Thawing techniques; Ultra-low temperature freezer | ||||
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