Freezing changes qualitative parameters of poultry meat intend for laboratory tests / O congelamento altera parâmetros qualitativos da carne de frango destinada a análises laboratoriais
Camacho Paschoalin, Gustavo; Cachoni Pizzolante, Carla; Alves de Souza, Rodrigo; Lolli Malagoli de Mello, Juliana; Borba, Hirassilva; Borba Ferrari, Fabio.
Bol. ind. anim. (Impr.)
; 71: 45-45, 2014.
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en Inglés
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LILACS-Express
| ID: biblio-1466600
Freezing has been widely used as the safest and most economical preservation method for poultry meat because on the frozen meat the microbial activity is paralyzed, the enzymatic and the speed of chemical reactions are substantially reduced. So, the aim of this current study was to analyze the efficiency of different methods of freezing over the maintenance of quality of frozen meat when it is compared to in natura meat intend for laboratory tests. It was used 50 Pectoralis major muscles from deboned chicken breasts, which was submitted to four different methods of freezing (domestic freezer, freezer -20C, freezer -70C and liquid nitrogen). The samples were previously weighed, individually packed in vacuum or with aluminum foil (in the case of the samples that would be frozen with liquid nitrogen) and storage in low temperature for 30 days. The samples frozen with liquid nitrogen were kept on freezer -20ºC after fast freezing. The following parameters were analyzed water holding capacity (WHC), cooking weight loss (CWL) and shear force (SF). The WHC was evaluated using the compression method and its determination was given by the difference between the initial weight and the final weight. The CWL was determined in samples of deboned muscles packed in plastic bags and cooked in water bath (85ºC) for 30 minutes. The CWL determination was given by the difference between the ini
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BR68.1
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