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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4809–4816 | Cite as

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

  • Nahar Sabikun
  • Allah Bakhsh
  • Ishamri Ismail
  • Young-Hwa Hwang
  • M. Shafiur Rahman
  • Seon-Tea JooEmail author
Original Article
  • 102 Downloads

Abstract

The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM), frozen overnight at − 75 °C immediately, and then stored at − 20 °C for 90 days to measure the meat quality traits. Results showed that longer freezing led to deterioration of meat quality with higher deterioration for post-rigor frozen muscles. Pre-rigor frozen muscles had higher pH, water holding capacity (around 90%), and sarcomere length with a lower thaw and cook loss than post-rigor frozen muscles. The Warner–Bartzler shear force (WBSF) values for chicken leg and breast muscles were insignificant (except pre-rigor leg muscles which had significantly higher WBSF value only at 90th day of storage). The lightness (L*) value increased significantly with increasing storage for all samples. Post-rigor muscles had significantly higher TBARS values (0.62 mg MDA/kg) than the pre-rigor muscles. The leg muscles had better physicochemical characteristics compared to breast muscles, except for the cook loss. Therefore, immediate freezing (prior to onset of rigor) could be an effective way to minimize the quality deterioration of frozen chicken muscles.

Keywords

Chicken muscle Pre- and post-rigor muscle Meat freezing Physicochemical characteristics Oxidative stability 

Notes

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Nahar Sabikun
    • 1
  • Allah Bakhsh
    • 1
  • Ishamri Ismail
    • 1
  • Young-Hwa Hwang
    • 2
  • M. Shafiur Rahman
    • 3
  • Seon-Tea Joo
    • 1
    • 2
    Email author
  1. 1.Division of Applied Life Science (BK21+)Gyeongsang National UniversityJinjuKorea
  2. 2.Division of Applied Life Science (BK21+), Institute of Agriculture and Life ScienceGyeongsang National UniversityJinjuKorea
  3. 3.Department of Food Engineering and TechnologyState University of BangladeshDhakaBangladesh

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