Table 4. Change of meat color and physical characteristics of frozen duck breast meat by thawing methods and storage periods

Treatments1 CIE Physical characteristics2
L* a* b* CL (%) SF (g/cm2) WHC (%)
1-S 35.9±0.874 19.8±1.01 8.12±0.51a 28.4±0.37a 9.4±1.65 63.1±0.64
1-F 33.4±0.71 17.7±0.36 5.10±0.56c 25.4±0.71b 11.9±1.78 63.5±0.21
3-S 34.9±1.29 18.1±0.46 5.53±0.11bc 26.8±0.55ab 11.2±1.71 61.6±1.08
3-F 35.8±1.21 18.0±1.18 5.42±0.48bc 25.7±0.12b 10.1±0.94 62.1±0.79
6-S 33.6±0.67 17.7±0.52 4.84±0.54c 26.6±0.28b 8.3±1.19 61.9±0.27
6-F 33.1±0.29 17.7±0.77 4.68±0.45c 26.1±0.38b 8.7±1.19 61.4±0.81
12-S 34.2±0.97 18.6±0.82 6.73±0.68ab 28.3±0.68a 9.0±0.87 60.8±0.95
12-F 33.9±0.73 17.3±0.48 6.01±0.31bc 26.1±0.61b 10.1±0.32 60.6±0.78
Storage period
1 34.6±0.745 18.8±0.68 6.61±0.75a 26.9±0.76 10.7±1.23 63.3±0.31a
3 35.3±0.82 18.0±0.57 5.47±0.22ab 26.3±0.34 10.6±0.90 61.8±0.61b
6 33.3±0.34 17.7±0.42 4.76±0.32b 26.3±0.24 8.5±0.78 61.6±0.39b
12 34.0±0.55 18.0±0.52 6.37±0.37a 27.2±0.64 9.6±0.55 60.7±0.55b
Thawing
Slow 34.6±0.496 18.6±0.41 6.30±0.43 27.5±0.32a 9.5±0.68 61.8±0.42
Fast 34.0±0.46 17.7±0.34 5.30±0.25 25.8±0.23b 10.2±0.32 61.9±0.43
P-value3
P × T NS NS ** ** NS NS
Period NS NS * NS NS *
Thawing NS NS NS ** NS NS
SD, standard deviation.
1, 3, 6, 12 (mon), storage periods in deep freezer; S (slow), F (fast), thawing methods.
CL, cooking loss; SF, shear force; WHC, water holding capacity.
Probability of contrast, NS, No significance, * P<0.05, ** P<0.01.
Values are means±SD of 3 repetitions (3 samples per repetition).
Values are means±SD of 6 repetitions (3 samples per repetition).
Values are means±SD of 12 repetitions (3 samples per repetition).