EFFECT OF THAWING CYCLES ON PROXIMATE COMPOSITION AND PHYSICAL QUALITIES OF RAW MUTTON
DOI:
https://doi.org/10.51791/njap.vi.5503Keywords:
thawing, physical qualities, proximate composition, muttonAbstract
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.