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

Table 5

Results of sensory assessment 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
Odour intensity	a	4.48 ± 0.30	4.32 ± 0.45	4.12 ± 0.31	3.88 ± 0.40
	w	4.40 ± 0.32	4.00 ± 0.51	3.82 ± 0.30	3.78 ± 0.32
	m	4.56 ± 0.50	4.40 ± 0.42	4.00 ± 0.52	4.10 ± 0.44
Flavour intensity	a	4.44^b ± 0.30	4.40 ± 0.40	4.20 ± 0.28	3.82^a ± 0.28
	w	^y4.18^b ± 0.30	4.12 ± 0.35	3.86 ± 0.30	3.42^a ± 0.30
	m	^x4.86^b ± 0.45	4.48 ± 0.38	4.10 ± 0.52	4.02^a ± 0.38
Odour desirability	a	4.58 ± 0.40	4.15 ± 0.50	3.90 ± 0.50	3.68 ± 0.48
	w	4.50 ± 0.48	4.10 ± 0.42	3.88 ± 0.41	4.00 ± 0.31
	m	4.68 ± 0.30	4.12 ± 0.38	3.68 ± 0.38	3.95 ± 0.41
Flavour desirability	a	4.16 ± 0.28	4.18 ± 0.40	4.04 ± 0.48	4.10 ± 0.42
	w	4.08 ± 0.32	4.00 ± 0.38	3.68 ± 0.54	3.81 ± 0.38
	m	4.80 ± 0.42	4.56 ± 0.46	4.10 ± 0.42	4.05 ± 0.40
Juiciness	a	^y4.20^b ± 0.40	4.40 ± 0.30	3.86 ± 0.51	3.12^a ± 0.40
	w	^y4.18^b ± 0.31	4.06 ± 0.28	3.66 ± 0.46	3.10^a ± 0.31
	m	^x4.92^b ± 0.49	4.42 ± 0.35	4.10 ± 0.50	3.62^a ± 0.32
Tenderness	a	3.90 ± 0.32	3.83 ± 0.50	4.10 ± 0.40	4.22 ± 0.31
	w	3.62 ± 0.30	3.60 ± 0.32	3.66 ± 0.38	3.83 ± 0.30
	m	3.82 ± 0.38	4.00 ± 0.30	4.00 ± 0.51	4.10 ± 0.35

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 . Sensory scale: odour–flavour intensity: 1 = negatively changed, 2 = moderately changed, 3 = typical, weak, 4 = typical, strong, 5 = typical, very strong; odour–flavour desirability: 1 = not desirable, 2 = fairly desirable, 3 = desirable, 4 = very desirable, 5 = highly desirable; juiciness: 1 = very dry, 2 = dry, 3 = slightly juicy, 4 = juicy, 5 = very juicy; tenderness: 1 = very hard, 2 = hard, 3 = slightly tender, 4 = tender, 5 = very tender.