Effect of different thawing techniques on certain quality parameters of different cut-up parts of broiler chicken

Document Type : Original Article

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Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, Sri Lanka

Abstract

The freezing and thawing processes used in food preparation have significantly affected the quality of the meat. Broiler chicken cut-up parts vary in quality parameters depending on the location of the carcass. The uniform-sized cut-up parts were separately frozen overnight in an ultra-low temperature freezer (-40±2°C). The frozen broiler cut-up parts were thawed using household refrigerator (4±1°C), cool room condition (20±3°C), hot air oven (60±3°C), tap water (27±5°C), and hot water (40±1°C) conditions separately, up to the internal temperature reached to 10°C excluding the household refrigerator technique, where the internal temperature was remained at 4°C. In this study, moisture content, water holding capacity, drip loss, cooking loss, and pH were investigated. The method of thawing technique and the cut-up portions of frozen broiler meat had significant effects (p < /em><0.01) in terms of moisture content, pH, cooking loss, water holding capacity and drip loss. Comparatively, the minimal quality reductions were observed in the low-temperature thawing techniques, whereas the oven technique showed the higher quality reductions in the cut-up parts.  

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