Review article

Organoleptic, chemical and microbiological changes of frozen poultry meat

Renata Sučić ; Veterinarska stanica grada Zagreba, Heinzelova 68
Željka Cvrtila ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb

Abstract

The paper presents professional literature data on microbiological and chemical changes and their eect on organoleptic traits of
chicken during frozen storage. Freezing is often emphasized as a procedure which prolongs the period of product’s sustainability by
slowing microbial growth. Mistakes and aberrations in terms of weak sensory traits of frozen poultry meat are also a consequence
of repeated freezing and defrosting which leads to loss of juiciness as well as to microbiological and other biochemical and physical-
chemical changes. Along with all the listed, the quality of frozen meat is also signicantly aected by defrosting procedure which can
often lead to important sensory aberrations and the loss of nutritional value. A grade of health safety and quality of frozen chicken
meat depending on the length and conditions of storage has also been shown.

Keywords

frozen poultry meat; organoleptic traits; chemical changes; microflora of frozen; poultry meat

Hrčak ID:

66435

URI

https://hrcak.srce.hr/66435

Publication date:

1.12.2010.

Article data in other languages: croatian

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