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

Table 4

Chemical composition of breast meat with regard to duration of freezing storage and methods of thawing.

Traits	Thawing method	Frozen storage duration
		1 month	3 months	5 months	7 months
After thawing
Crude protein (%)	a	23.85 ± 1.21	23.95 ± 1.56	23.94 ± 1.28	24.06 ± 1.32
	w	23.80 ± 1.26	23.82 ± 1.20	23.86 ± 1.50	23.89 ± 1.41
	m	23.74 ± 1.48	23.73 ± 1.82	23.88 ± 1.55	23.90 ± 1.35
Fat (%)	a	1.16 ± 0.20	1.16 ± 0.20	1.18 ± 0.28	1.19 ± 0.15
	w	1.14 ± 0.18	1.15 ± 0.15	1.16 ± 0.14	1.16 ± 0.12
	m	1.19 ± 0.28	1.19 ± 0.23	1.18 ± 0.25	1.17 ± 0.10
Ash (%)	a	^y1.16^a ± 0.18	1.15 ± 0.28	1.16 ± 0.16	1.13^b ± 0.26
	w	^y1.16^a ± 0.19	1.15 ± 0.30	1.15 ± 0.24	1.12^b ± 0.19
	m	^y1.20^a ± 0.38	1.18 ± 0.38	1.18 ± 0.30	1.16^b ± 0.38
After cooking
Crude protein (%)	a	30.98 ± 3.60	30.95 ± 2.56	30.94 ± 1.28	31.03 ± 2.32
	w	30.56 ± 3.00	30.82 ± 3.10	30.86 ± 2.50	30.95 ± 3.05
	m	29.56 ± 2.48	29.73 ± 2.82	30.88 ± 3.55	30.64 ± 2.54
Fat (%)	a	1.26 ± 0.20	1.26 ± 0.22	1.25 ± 0.18	1.24 ± 0.19
	w	1.24 ± 0.12	1.23 ± 0.19	1.23 ± 0.12	1.22 ± 0.12
	m	1.25 ± 0.16	1.24 ± 0.30	1.24 ± 0.21	1.23 ± 0.16
Ash (%)	a	^y1.28^a ± 0.12	1.26 ± 0.27	1.23 ± 0.16	1.23^b ± 0.21
	w	^y1.26^a ± 0.30	1.25 ± 0.32	1.23^b ± 0.21	1.22^b ± 0.18
	m	^x1.31^a ± 0.33	1.29 ± 0.36	1.26 ± 0.22	1.25^b ± 0.30

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 .