EFFECT OF THAWING CYCLES ON PROXIMATE COMPOSITION AND PHYSICAL QUALITIES OF RAW MUTTON

Abstract

This research was designed to investigate the effect of repeated thawing on the physicochemical qualities of fresh mutton. Samples of mutton were subjected to a two weeks freeze-thaw cycles taking samples for physical, and proximate analysis at day 1, 7 and 14. Results indicated that thawing cycles significantly affected (P<0.05) all proximate parameters of fresh mutton. Results shows a trend in decreasing moisture content, increasing ash, lipid and protein content with increase thawing period. Similarly, results of physical properties indicated that thawing cycles had significantly affected (P<0.05) all physical parameters measured from fresh mutton, except pH. It was concluded that multiple freeze-thawing can lead to decreasing drip loss, water holding capacity and cooking loss, moisture content, while protein content, lipid content and ash content of fresh mutton increased in a two cycle freeze thawing.