Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

TitleInstrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets
Article Written bySamooel Jung, Jae Cheong Lee, Yeonkuk Jung, Min Kyu Kim, Hwa-Young Son, Cheorun Jo
Research Done atChungnam National University, Korea
Published DateDec. 16, 2010
Speciesfrozen-thawed chicken breast fillet
Key Wordsbreast fillet, fresh, frozen-thawed, differentiation, instrument

What the research is about

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4 C) for 5 days. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet.

The results indicate that both optical microscopy and Fish Freshness Meter (Torrymeter) measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the Torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

Research conclusion

We evaluated several current methods for the differentiation between fresh and frozen-thawed breast fillets with the goal of protecting the domestic industry and consumers. Optical microscopy was able to differentiate between fresh and frozen-thawed breast fillets; however, it may be difficult to apply in a market setting due to time and personnel constraints. The pH and K-value did not provide satisfactory results for the differentiation of frozen-thawed breast fillets from fresh ones during storage.

However, Torrymeter value was found to be one of the most effective and reliable screening methods for differentiation between fresh and frozen-thawed chicken breast fillets.

Assurant Innovations take

Korea’s love of chicken is amazing! Since “fresh” previously unfrozen chicken is preferred by many consumers, it’s sold at a higher price. Some vendor will mix the previously frozen chicken with fresh chicken to reduce the cost.

This study showed that Fish Freshness Meter (Torrymeter) is a very good tool to use to decipher between fresh vs. previously frozen chicken.

Fish Freshness Meter (Torrymeter)

To Purchase, call or email

1 Year Warranty & 30 Day Money Back Guarantee on all purchases

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *