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.