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QUALITY EVALUATION OF FOUR METHODS OF PRODUCING FROZEN POULTRY PARTS
Author(s) -
GODDARD MARY S.,
HEATH JAMES L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07382.x
Subject(s) - tenderness , food science , congelation , chemistry , thermodynamics , physics
The objective of this research was to compare four methods of producing frozen poultry parts. Parts were chilled either in tap or ice water and blast frozen or chilling was by‐passed with parts frozen in blast, Freon or nitrogen freezers. Nitrogen frozen parts had the least bone darkening. Immersion chilled parts had the greatest amount of lipid oxidation. Shear press analysis showed an equal degree of tenderness for all freezing methods. Results of a taste panel analysis indicated that panel members preferred the hot‐cut, immersion chilled parts, but that poultry frozen immediately after hot cutting is an acceptable product.