Some quality parameters of chicken as affected by freezing and frozen storage [Egypt]
1989
Abd-El-Rahman, N.R. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture) | Abou-Arab, A.A. | Rizk, I.R.S. | Ibrahim, M.T.
The quality parameters involving chemical parameters (moisture, protein, TVN, total acidity, pH value and TBA) and proteolytic bacterial count were studied before and just after freezing at -40 C and during frozen storage at -18 C for 6 months. The freezing process caused a nonsignificant decrease in moisture content, while it caused a significant loss in protein content ranging between 6.14 and 10.83% in whole thigh and breast, respectively. TVN and total acidity increased significantly. Moreover, pH value and TBA were not influenced significantly by freezing. The moisture content showed slight insignificant decrease as the time of frozen storage increased.
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