Shedeed,, N., Hallabo, S., Shames EI-Din, M., EI-Wakei, F. (2006). INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT. Journal of Food and Dairy Sciences, 31(12), 7809-7820. doi: 10.21608/jfds.2006.236906
Nagla A. Shedeed,; S. A.S. Hallabo; M. H. A. Shames EI-Din; F . A. EI-Wakei. "INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT". Journal of Food and Dairy Sciences, 31, 12, 2006, 7809-7820. doi: 10.21608/jfds.2006.236906
Shedeed,, N., Hallabo, S., Shames EI-Din, M., EI-Wakei, F. (2006). 'INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT', Journal of Food and Dairy Sciences, 31(12), pp. 7809-7820. doi: 10.21608/jfds.2006.236906
Shedeed,, N., Hallabo, S., Shames EI-Din, M., EI-Wakei, F. INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT. Journal of Food and Dairy Sciences, 2006; 31(12): 7809-7820. doi: 10.21608/jfds.2006.236906
INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT
1Food Technology Dept. National Research Centre, Giza, Egypt.
2Food Scince and Technology Dept, Fac.of Agric, Cairo, Egypt.
Abstract
Frozen storage of chicken breast and thigh meat reduced their contents of moisture, total protein, total soluble protein (T.S.P)., soluble protein nitrogen (S.P.N)., soluble actomyosine nitrogen (SAN). and total lipids as the time of frozen storage progressed. On the other hand, at any time of frozen storage, chicken breast meat samples contained higher percentages of these constituents, except total lipids. Frozen storage also caused an increase in N.P.N. of both investigated chicken white and dark meat samples. The peroxide values for both investigated chicken meat samples were found to increase during the first 3 months of frozen storage, then decreased and after that increased again. Meanwhile, the acid and TBA values for the same samples were found to increase during 6 months of frozen storage. The unsaturated fatty acids, especially C18:2 and C183 were found to decrease during frozen storage in all the chicken meat samples. High losses were observed after 6 months of frozen storage for both white and dark meat samples. Comparatively, the values of the saturated fatty acids were found to increase during storage. Also, minimum unsaturated I saturated fatty acid ratios of both frozen stored white and dark meat samples were found after 6 months of frozen storage. A gradual decrease in all the amino acids of both white and dark meat samples during frozen storage was also observed, especially glutamic acid, arginine and lysine.
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