• Food Science of Animal Resources
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• v.34 no.1
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• pp.73-79
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• 2014

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.49-56
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• 1993

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.126-126
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• 2002

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.109-114
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• 1998

For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• The Journal of Korean Society for School & Community Health Education
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• v.12 no.1
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• pp.59-70
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• 2011

Methods: This study was performed to estimate the use of frozen convenience food in middle schools located in the Daegu district. Objectives: These schools have directly managed school meal services. The subjects for this study were 145 students and 66 dieticians. The study involved a survey on food preference and quantity satisfaction of the students and the frequency of use of frozen convenience food in the daily menu. Results: As the result, 50.0% of the students were not satisfied with the meat and poultry quantity from school meals(felt small), and 25.0% of students were not satisfied with vegetables(felt much). The majority of students (50.7%) who were not satisfied with vegetables said they were dissatisfied with the school food because of the taste. On the other hand, 36.6% said they were dissatisfied because they dislike vegetables in general. As for the use and frequency rate of frozen convenience food, the survey results were revealed in the order of dumpling 58.3% > processed meat 50.0% > chicken 50.0% > frozen marine food 40.4% > cuttlefish 30.3% > miscellaneous 26.3% > vegetable & potatoes 14.4%. It was found that many schools employing more than five workers did not use flour-based frozen foods in their menu. As for the use of the frozen processed food, many schools which had an average food cost of more than 1,700 Won were found to use frozen foods more than once a month. In addition, chicken was not used often at the schools whose average food cost was less than 1,500 Won while many schools, whose average food items cost was more than 1,500 Won, incorporated chicken into the menu once a month. Processed flour food [hot dog] was used often by schools whose average food cost was between 1,500 Won and 1,600 Won. As for the actual conditions of using frozen convenience food, there was a significant difference in the use of chicken in relation with the number of food service recipients. As a result, the use of frozen convenience food has been shown to be related with food cost, number of food preparers, and the number of school students.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.327-332
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• 1999

The prevalence and serotype of food-borne pathogens was investigated from 888 samples of chilled meat, 222 samples of packed frozen meat and 117 samples of imported frozen meat during the period from March 1996 to October 1998. Isolation rates of pathogens associated with food poisoning were revealed in order of Staphyloccus aureus, Campylobacter jejuni /coli, Listeria monocytogenes and Salmonella spp, but Escherichia coli O157:H7 was not isolated in all of the meat samples. Amusingly, Campylobacter jejuni /coli were isolated highly in refrigerated meat, but was not isolated in packed frozen meat. L. monocytogenes was encounted higher isolation frequency in packed frozen chicken meat than in refrigerated chicken meat. In the distribution of serotypes of isolates, most isolates of Sta. aureus classified as enterotoxin type C and D. All of the Salmonella spp. isolated from pork were diagnosed group A and most of isolates from chicken meat were grouped B and D. Most of L. monocytogenes isolated from chicken meat were grouped type 1 and a few number of isolates classified as type 4.