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EFFECT OF COLD STORAGE ON PHYSICAL AND SENSORY QUALITY ATTRIBUTES OF BROILER CHICKEN MEAT.

Authors :
Okere, Isaiah Annayochukwu
Lawrence-Azua, Oluwabukola Olayemi
Source :
Annals: Food Science & Technology. 2022, Vol. 23 Issue 2, p305-313. 9p.
Publication Year :
2022

Abstract

This study investigated physical and sensory quality attributes of broiler chicken meat stored at -20°C. Sixty birds were allotted into 5-treatment in a completely randomized design and each treatment had (n = 12, r = 3). Treatment 1 (T1: fresh un-stored meat) and meat stored for 1, 2, 3 and 4 weeks were used as T2, T3, T4 and T5 respectively. Samples were assessed for physical attributes: cooking loss, water holding capacity (WHC), thermal shortening and thaw loss. Sensory qualities were assessed using the 9-point hedonic scale. Data were analyzed using ANOVA at a0.05. Thaw loss of breast, thigh and drumstick in T2 (breast: 6.21%; thigh: 2.30%; drumstick: 1.90%) were significantly lower than other treatments (T1 exempted). Cooking loss of breast, thigh and drumstick in T1 (breast: 14.59%; thigh: 20.85%; drumstick: 13.32%) were significantly lower compared to other treatments. WHC for breast, thigh and drumstick in T1 (breast: 79.03%; thigh: 80.10%; drumstick: 78.16%) were significantly higher than other treatments but not significantly different from T2 (breast: 76.66%; thigh: 76.46%; drumstick: 77.43). Thermal shortening of breast, thigh and drumstick in T5 (breast: 30.67%; thigh: 34.67%; drumstick: 54.67%) were significantly higher compared to other treatments. Sensory quality of breast, thigh and drumstick in terms of overall acceptability in T1 (breast:7.27; thigh: 7.10; drumstick: 7.26) had significant higher preference compared to other treatments. It was concluded that the physical and sensory attributes of broiler chicken meat had the tendency of being negatively affected by cold storage particularly when stored beyond one week. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
20652828
Volume :
23
Issue :
2
Database :
Academic Search Index
Journal :
Annals: Food Science & Technology
Publication Type :
Academic Journal
Accession number :
163736248