Sensory and bacteriological profiles of chicken meat under different thawing processes

Document Type : Original Article

Authors

1 Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.

2 Animal Health Research Institute, Tanta branch, Egypt

Abstract

Freezing is an important accepted method of food preservation to keep the safety of meat products. The methodology used in freezing and thawing processes can effect on the quality of frozen foods. The aim of this study was to evaluate the sensory and microbial analysis of about 48 random samples of freshly slaughtered chicken breast and thigh meat (24 for each). Samples were collected from local commercial retail shops in Tanta city submitted to freezing (-18ᴼC) for (1 week). Then, four different thawing methods were evaluated by using microwave oven for one minute, refrigeration at around 3 ᴼC for 22 hrs., under tap water for 4hrs. and finally at room temperature for 4 hrs. The obtained results revealed that the best sensory character for breast and thigh meat samples thawed and rethawed in refrigerator were 8.6,8.6,7 and 8, respectively. Also the best APC (log cfu/g) in breast and thigh meat samples thawed and rethawed in microwave were 3.84±0.06, 00.00,4.78±0.43 and 2.01±1.7, respectively. As well as the best Enterobacteriaceae count was in breast and thigh meat samples thawed and rethawed in microwave were 0.00,0.00,0.00 and 1.86, respectively. Overall, using of the microwave thawing was faster than the traditional one and showed the less bacterial load, while thawing in refrigerator was showed the best sensory quality.

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Benha Veterinary Medical Journal
Volume 41, Issue 2
January 2022
Pages 51-55

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