EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Document Type : Research articles.

Authors

1 Food Technology Dept. National Research Centre, Giza, Egypt.

2 Food Technology Dept, Fac. of Agric, Cairo, Egypt.

Abstract

This work is carried out to evaluate the effect of frozen storage and
cooking methods on the quality of chicken meat. The highest moisture losses
were observed in chicken breast and thigh meat samples cooked by the
microwave method. Also, all the investigated cooking methods of the same
samples reduced their total protein, nitrogenous compounds and total lipids,
especially after boiling. The loss by cooking methods increased as the time of
frozen storage increased. The extracted fat of frozen stored chicken thigh meat
samples exhibited higher acid, peroxide and TBA values than those of breast
fat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozen
stored chicken breast and thigh meat samples cooked by roasting. Moreover,
the lowest losses of the same amino and fatty acids were noticed in the same
samples cooked by pressure cooking. The results indicated that either fresh or
frozen stored chicken breast and tight meat samples cooked by boiling and
pressure cooking methods were significantly with better for tenderness and
juiciness than samples cooked by other cooking samples.

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