Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Table 2

Measurements of instrumental colour assessment (Konica Minolta, , , and ) of breast meat with regard to the duration of freezing storage and methods of thawing.

Traits	Thawing method	Frozen storage duration
		1 month	3 months	5 months	7 months
After thawing
Colour: , lightness	a	53.30^a ± 6.80	51.81 ± 4.50	51.05 ± 4.10	50.42^b ± 5.12
	w	52.98^a ± 3.28	52.98 ± 3.08	52.03 ± 3.56	51.00^b ± 4.60
	m	53.12^a ± 4.48	51.10 ± 5.10	50.56^b ± 4.50	50.01^b ± 3.80
, redness	a	1.64 ± 0.30	1.58 ± 0.50	^y1.86 ± 0.50	^y1.97 ± 0.50
	w	1.34 ± 0.48	1.28 ± 0.42	^y1.78 ± 0.49	^y1.90 ± 0.42
	m	1.96^a ± 0.58	2.10 ± 0.58	^x3.10^b ± 0.58	^x3.16^b ± 0.58
, yellowness	a	6.42^a ± 0.98	6.32 ± 1.35	7.12 ± 0.86	8.12^b ± 0.86
	w	6.02^a ± 0.79	6.09 ± 1.20	7.08 ± 1.21	8.01^b ± 1.21
	m	6.06^a ± 0.88	5.89^a ± 1.04	8.09^b ± 1.08	9.12^b ± 1.08
After cooking
Colour: , lightness	a	82.83 ± 5.70	80.81 ± 4.80	81.31 ± 6.00	80.83 ± 4.70
	w	81.21 ± 5.00	81.98 ± 6.08	81.52 ± 5.10	80.21 ± 6.00
	m	82.86 ± 4.28	81.12 ± 5.10	80.14 ± 4.50	81.86 ± 7.28
, redness	a	1.42 ± 0.46	1.58 ± 0.51	1.60 ± 0.48	1.59 ± 0.50
	w	1.34 ± 0.48	1.28 ± 0.40	1.38 ± 0.40	1.48 ± 0.42
	m	1.46^a ± 0.52	1.62 ± 0.36	1.78 ± 0.35	1.86^b ± 0.58
, yellowness	a	11.04^a ± 0.98	12.30 ± 1.25	12.86 ± 2.10	13.12^b ± 1.86
	w	10.56^a ± 1.10	11.56 ± 1.41	12.03 ± 1.30	12.86^b ± 1.20
	m	10.92^a ± 1.20	11.80 ± 2.50	11.95 ± 1.08	12.08^b ± 2.00

Note.  ± s: arithmetic mean ± standard deviation; a: atmospheric air (); w: water (); m: microwave oven (). ^a,bValues in rows with different letters differ significantly . ^x,yValues in columns with different letters differ highly significantly .