Table 3.
Effects of time of frozen storage on TBARS and protein solubility of chicken breast meat
| Storage time (m) | TBARS (mg/kg)1) | TPS (mg/g) | SPS (mg/g) | MPS (mg/g) |
|---|---|---|---|---|
| 0 | 0.093±0.01e | 247.28±22.44a | 99.77±8.93a | 147.51±17.24a |
| 1 | 0.094±0.02e | 235.08±15.12b | 92.63±12.19b | 142.45±18.38ab |
| 2 | 0.097±0.04e | 217.41±17.18c | 82.91±5.38c | 134.50±16.27bc |
| 3 | 0.115±0.01de | 218.97±15.75c | 83.50±5.68c | 135.47±12.78b |
| 4 | 0.124±0.01cd | 214.52±13.79c | 81.09±6.16cd | 133.43±13.62bcd |
| 5 | 0.125±0.02cd | 214.35±11.33c | 81.59±7.39cd | 132.76±14.69bcd |
| 6 | 0.141±0.04bc | 203.45±16.57d | 79.90±6.81cd | 123.55±15.80d |
| 7 | 0.159±0.03b | 201.70±16.74d | 77.06±5.00d | 124.67±14.73cd |
| 8 | 0.202±0.06a | 202.73±12.79d | 79.00±5.85cd | 123.81±11.76d |
TBARS, thiobarbituric acid-reactive substances; TPS, total protein solubility; SPS, sarcoplasmic protein solubility; MPS, myofibrillar protein solubility; SE, standard error.
1)
Values for TBARS, TPS, SPS and MPS are means±SE, n = 20.
Different superscript letters (a–e) in the column show significant difference (p<0.05) between the different frozen time groups.