Effect of Temperature Abuse on Physico-Chemical, Instrumental, Microbiological and Sensory Parameters of Frozen Chicken Meat
Keywords:
Meat Quality, Temperature Abuse, Total Volatile Basic NitrogenAbstract
A study was conducted to evaluate the quality changes in frozen chicken meat under various temperature abuse conditions. The conditioned meat was packed in polypropylene trays covered with polypropylene film with overwrap and stored in a deep freezer (-18±10 C) for 24 hours. The frozen chicken meat was temperature abused to different temperatures of 0±1°C, 5±1°C, 10±1°C and refrozen to -18 ± 10 °C. One sample kept at -18 ± 10 °C served as control. All the samples, including control were evaluated for Physico-chemical parameters [pH, Drip loss, Extract Release Volume (ERV), Total Volatile Basic Nitrogen (TVBN)], Instrumental (color) and Microbiological evaluation (Total Plate Count, Psychrophilic count, Yeast and mould count) and various sensory attributes. Of the various meat quality parameters evaluated pH, Drip loss, Total Volatile Basic Nitrogen (TVBN), Total Plate Counts (TPC), Psychrophilic count and Yeast and mould count were increased significantly with an increase in thawing temperature. Whereas ERV and sensory attributes were decreased significantly when compared to the control sample.
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Copyright (c) 2025 Kandeepan Gurunathan, Shivaji Arabati, Shashikumar Manyam

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