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EFFECT OF FROZEN STORAGE ON THE PHYSICO-CHEMICAL QUALITY AND HISTOLOGY OF QUAIL BREAST MEAT

Indian Agricultural Research Journals

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Title EFFECT OF FROZEN STORAGE ON THE PHYSICO-CHEMICAL QUALITY AND HISTOLOGY OF QUAIL BREAST MEAT
 
Creator O.V.Sonale
A.M. Chappalwar
A.A. Devangare
 
Subject Frozen storage
quail breast mea
fresh and frozen meat and quality changes
 
Description This experiment was carried out to study the effect of frozen storage on the physico-chemical quality of quail breast meat. Six weeks old broiler quails were collected, slaughtered, dressed hygienically. Quail breast meat samples were collected from dressed carcass which was packed in low density polyethylene pouches taking optimum care to avoid contamination and stored at -18 ± 20 C for 60 days.  Fresh as well as frozen quail breast meat samples were evaluated for physico-chemical and histological changes. Frozen meat samples were analyzed after thawing at 4 ± 10 C for 12 hrs at an interval of 15, 30, 45 and 60 days. It was observed that with advancement of the frozen storage period pH, TBA value, tyrosine value and drip loss increased, whereas moisture, protein, fat and ERV content of quail meat decreased. Pronounced structural changes reported at later part of storage in histological study due to formation of ice crystals in the muscles. It shows that quail meat can be safely stored for 60 days in frozen state without any marked changes. 
 
Publisher Tamil Nadu Veterinary and Animal Sciences University
 
Date 2024-08-08
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJVASR/article/view/153666
10.56093/ijvasr.v43i6.153666
 
Source Indian Journal of Veterinary and Animal Sciences Research; Vol. 43 No. 6 (2014): IJVASR Nov - Dec 2014; 426-435
2347-2774
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJVASR/article/view/153666/55095
 
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