Physicochemical properties of steak made of post laying hen breast meat thawed using various methods

Abstract

Meat that has been undergoing the thawing process could affect the quality of a processed meat being produced such as steak. The study aims to know the effect of different thawing method of steak produced from post laying hen breast meat on pH, cooking loss, water holding capacity, hardness, fat content and also protein level, profile and the microstructure. This research was conducted using completely randomized design with 4 treatments and 5 replications T0 as a control, without freezing and thawing treatment; T1 by immersing frozen meat in water at ± 20°C; T2 with water flowing at ± 30°C; T3 with immersing frozen meat in water at ± 40°C (water bath). The pH, cooking loss, water holding capacity, hardness, fat, crude and dissolved protein content was analyzed using Analysis of Variance (ANOVA) with a 95% significance, furthermore Duncan’s Multiple Range Test was utilized to determine the significant difference among results. Protein profile was characterized by SDS-PAGE which was carried out using standard methods while the microstructure was assessed using SEM testing. The research indicated that thawing treatment by immersing the meat in water at 20°C produced the most optimum physicochemical properties of steak made of post laying hen breast meat.

Physical and Textural Properties of Soy Oil-Based Full-Fat Mayonnaise Enriched with Virgin Red Palm Oil

“…The decrease in firmness was related to increasing levels of virgin red palm oil. The firmness, expressed as hardness, is the peak of the strength needed to change the dimensions and the form of the object during compression [28]. A possible explanation to explain this result is that firmness value is affected by fatty acid components [20] .…”

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

“…During the thawing process, changes in pH, protein denaturation, and lipid oxidation can result in decreasing rates of water retention and binding, thereby reducing WHC of muscle foods (Zhang & Ertbjerg, 2019). Unsurprisingly, Setiani et al (2021) found that a higher water temperature during thawing resulted in a lower WHC of laying chicken meat steak because of protein denaturation caused by high temperature. Coincidentally, found that the WHC of myofibrillar gels treated with sweep frequency UT (28 ± 2 kHz, 60 W/L), fixed frequency UT (28 kHz, 60 W/L), and flow water thawing (10 • C ± 0.2) were all significantly reduced (P < .05), and only the gel of sweep frequency UT was close to the fresh sample.…”

“…Unsurprisingly, Setiani et al. (2021) found that a higher water temperature during thawing resulted in a lower WHC of laying chicken meat steak because of protein denaturation caused by high temperature. Coincidentally, Wang, Yan, Ding, et al.…”