EFFECT OF FROZEN STORAGE ON THE PHYSICO-CHEMICAL QUALITY AND HISTOLOGY  OF QUAIL BREAST MEAT

O.V.Sonale; A.M. Chappalwar; A.A. Devangare

EFFECT OF FROZEN STORAGE ON THE PHYSICO-CHEMICAL QUALITY AND HISTOLOGY OF QUAIL BREAST MEAT

2024

O.V.Sonale | A.M. Chappalwar | A.A. Devangare

This experiment was carried out to study the effect of frozen storage on the physico-chemical quality of quail breast meat. Six weeks old broiler quails were collected, slaughtered, dressed hygienically. Quail breast meat samples were collected from dressed carcass which was packed in low density polyethylene pouches taking optimum care to avoid contamination and stored at -18 ± 20 C for 60 days. Fresh as well as frozen quail breast meat samples were evaluated for physico-chemical and histological changes. Frozen meat samples were analyzed after thawing at 4 ± 10 C for 12 hrs at an interval of 15, 30, 45 and 60 days. It was observed that with advancement of the frozen storage period pH, TBA value, tyrosine value and drip loss increased, whereas moisture, protein, fat and ERV content of quail meat decreased. Pronounced structural changes reported at later part of storage in histological study due to formation of ice crystals in the muscles. It shows that quail meat can be safely stored for 60 days in frozen state without any marked changes.

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