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).