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195688

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

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Last updated: 28 Dec 2024

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Abstract

This work is carried out to evaluate the effect of frozen storage and
cooking methods on the quality of chicken meat. The highest moisture losses
were observed in chicken breast and thigh meat samples cooked by the
microwave method. Also, all the investigated cooking methods of the same
samples reduced their total protein, nitrogenous compounds and total lipids,
especially after boiling. The loss by cooking methods increased as the time of
frozen storage increased. The extracted fat of frozen stored chicken thigh meat
samples exhibited higher acid, peroxide and TBA values than those of breast
fat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozen
stored chicken breast and thigh meat samples cooked by roasting. Moreover,
the lowest losses of the same amino and fatty acids were noticed in the same
samples cooked by pressure cooking. The results indicated that either fresh or
frozen stored chicken breast and tight meat samples cooked by boiling and
pressure cooking methods were significantly with better for tenderness and
juiciness than samples cooked by other cooking samples.

DOI

10.21608/fjard.2010.195688

Keywords

Chicken meat, Chemical composition, cooking methods, frozen storage, Amino acids, fatty acids, Sensory evaluation

Authors

First Name

Naglaa A.

Last Name

Shedeed

MiddleName

-

Affiliation

Food Technology Dept. National Research Centre, Giza, Egypt.

Email

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City

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Orcid

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First Name

M.H.A

Last Name

Shams El-Din

MiddleName

-

Affiliation

Food Technology Dept. National Research Centre, Giza, Egypt.

Email

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City

-

Orcid

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First Name

F.A.

Last Name

El-Wakeil

MiddleName

-

Affiliation

Food Technology Dept, Fac. of Agric, Cairo, Egypt.

Email

-

City

-

Orcid

-

First Name

S.A.S.

Last Name

Hallabo

MiddleName

-

Affiliation

Food Technology Dept, Fac. of Agric, Cairo, Egypt.

Email

-

City

-

Orcid

-

Volume

24

Article Issue

2

Related Issue

27764

Issue Date

2010-07-01

Receive Date

2021-09-21

Publish Date

2010-07-01

Page Start

159

Page End

174

Print ISSN

1110-7790

Online ISSN

2805-2528

Article File

FJARD_Volume 24_Issue 2_Pages 159-174.pdf

PDF . 545.8kB

Link

https://fjard.journals.ekb.eg/article_195688.html

Detail API

https://fjard.journals.ekb.eg/service?article_code=195688

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12

Type

Research articles.

Type Code

1,920

Publication Type

Journal

Publication Title

Fayoum Journal of Agricultural Research and Development

Publication Link

https://fjard.journals.ekb.eg/

MainTitle

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Details

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Article

Created At

23 Jan 2023