Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick.

Abstract

This study aimed to determine the effects of multiple freeze-thaw (FT) cycles (0, 1, 2, and 4) on the physicochemical properties, water-holding status, and nutritional values of broiler drumsticks. The results showed that L* (lightness) and b* (yellowness) values, thiobarbituric acid-reactive substances, total volatile basic nitrogen, and total viable counts significantly increased but pH values, protein solubility, and sensorial acceptance decreased after four FT cycles (P˂0.05). The decreases in moisture content thawing loss, centrifugation loss, drip loss, and cooking loss indicated that the water-holding capacities of samples subjected to multiple FT cycles were diminished. Results of cell microstructure analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the occurrence of ruptured muscle cells with decreased fiber diameters and changes in myosin heavy chain band intensity after multiple FT cycles (P˂0.05). As the number of FT cycles increased, the content of total free amino acids and polyunsaturated fatty acids including linoleic (C18:2), linolenic (C18:3), eicosatetraenoic (EPA, C20:5), and docosahexaenoic (DHA, C22:6) acids decreased (P˂0.05). In conclusion, four repeated FT cycles accelerated the deterioration of physiochemical properties, reduced the water-holding status, and considerably impaired sensory characteristics and nutritional values of chicken meat.