Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets

The current research attempted to evaluate the impact of various thawing techniques (R0: control group, R1: water immersion thawing, R2: low-temperature R3: combined then R4: combination low temperature and R5: oven thawing) on quality, microbiota, organoleptic characteristics chicken meat fillets. findings showed that moisture content varied from 74.43 72.33%; loss peaked in R1 at 4.66%, while it was minimum R5 2.10%. Lipid 1.09% R0 1.03% R5, protein 22.06% 23.10% R1. values shear force, protein, lipid oxidation increased for all treatments compared control, ranging 7.94 N 9.54 N, 0.99–1.21 nm/mg 0.74–1.15 mg MDA/Kg, respectively. On other hand, pH (5.94 R4) solubility (238.63 mg/g R1) were decreased contrast group (6.08 298.27 mg/g). In association with different methods, R2 minimal highest rates. However, R3 reduced force comparatively. TPC significantly (P < 0.05) both Sensory evaluation indicated better color taste, scores attributes. R0, R3, obtained a higher sensory score, whereas R1, R2, R4 lower score. exhibited results close (R0). Hence, can be concluded freezing subsequent decrease quality fillets due time required thawing. present study, best retained by their periods.