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Page No. : 31-36

ABSTRACT

The present study emphasizes to standardize the time and temperature combination for thawing frozen chicken meat using 4 diff erent methods-thawed refrigeration without tempering, with tempering, hot air oven, and room temperature. Microbiological quality, physico-chemical and sensory properties of chicken meat samples were analyzed. The refrigeration thawing with the tempering method was most eff ective for chicken meat thawing. Shelf-life of frozen chicken samples thawed by refrigeration without tempering, with tempering, hot air oven, and the room temperature was found to be 5, 5, 2, and 1 day at refrigeration temperature, respectively. Microbiological analysis of thawed chicken samples by refrigeration thawing without and with tempering and room temperature thawing method showed an increase in TVC. pH value increased in room temperature thawing method. The study concluded refrigeration thawing with tempering to be the most suitable of various thawing methods.
Keywords: Chicken, freezing, refrigeration, shelf-life, thawing