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- Title
Effect of Different Packaging and Frozen Storage Temperature on the Muscle Protein Fractionation of Frozen Broiler Meat.
- Authors
SIVAKUMAR, P.
- Abstract
The present study was carried out to find the muscle protein fractionation (myofibrillar, sarcoplasmic, and stromal proteins) and found that the fresh broiler meat samples had a myofibrillar, sarcoplasmic, and stromal protein content (%) of 11.46, 5.80, and 1.53%, respectively. The overall mean myofibrillar, sarcoplasmic, and stromal protein content (%) of frozen meat samples at 1st month were 10.47, 5.77, and 1.71 and 12th month were 10.45, 5.80, and 1.68 exhibited significant difference (P < 0.01) individually among them. The myofibrillar, sarcoplasmic, and stromal protein contents (percent) of the frozen samples stored at -12°C were 10.50, 5.88, and 1.66 and samples stored at -18°C were 10.56, 5.72, and 1.71 and samples stored at -24°C were 10.58, 5.84, and 1.71 found a significant difference (P < 0.01) individually among them and further observed packaging methods had no influence.
- Subjects
TEMPERATURE; MUSCLE proteins; FROZEN meat; BROILER chickens; PROTEIN fractionation
- Publication
Journal of Environment & Bio-sciences, 2023, Vol 37, Issue 1, p1
- ISSN
0973-6913
- Publication type
Article
- DOI
10.59467/JEBS.2023.37.1