Abstract
The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.
Highlights
Freezing is an excellent method to maintain the quality of meat and to keep it fresh for a long time (Sung et al, 2013)
Major threat to the quality of frozen meat is the reduction of water-holding capacity (WHC), which is manifested as loss of exudate upon thawing
Multiple freeze-thaw cycles increase the loss of muscle moisture, as the damage to the ultrastructure of the meat fibers does not allow uptake of moisture into the intracellular spaces, leading to thawing loss, while freezing deteriorates meat quality due to osmotic removal of water, mechanical damage due
Summary
Freezing is an excellent method to maintain the quality of meat and to keep it fresh for a long time (Sung et al, 2013). Major threat to the quality of frozen meat is the reduction of water-holding capacity (WHC), which is manifested as loss of exudate (drip loss) upon thawing. Multiple freeze-thaw cycles increase the loss of muscle moisture, as the damage to the ultrastructure of the meat fibers does not allow uptake of moisture into the intracellular spaces, leading to thawing loss, while freezing deteriorates meat quality due to osmotic removal of water, mechanical damage due
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