EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

This work is carried out to evaluate the effect of frozen storage andcooking methods on the quality of chicken meat. The highest moisture losseswere observed in chicken breast and thigh meat samples cooked by themicrowave method. Also, all the investigated cooking methods of the samesamples reduced their total protein, nitrogenous compounds and total lipids,especially after boiling. The loss by cooking methods increased as the time offrozen storage increased. The extracted fat of frozen stored chicken thigh meatsamples exhibited higher acid, peroxide and TBA values than those of breastfat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozenstored chicken breast and thigh meat samples cooked by roasting. Moreover,the lowest losses of the same amino and fatty acids were noticed in the samesamples cooked by pressure cooking. The results indicated that either fresh orfrozen stored chicken breast and tight meat samples cooked by boiling andpressure cooking methods were significantly with better for tenderness andjuiciness than samples cooked by other cooking samples.