The Impact of repeated cycles of freezing, thawing, and refreezing on nutritional value and lipid-protein oxidation in broiler breast meat

The objective of this study was to assess the impact of freezing and refreezing temperatures, as well as the duration of frozen storage, on fatty acid and amino acid profiles, and the oxidative stability of lipids and proteins in broiler breast meat. Forty broiler breast muscle samples were divided into two primary groups. The first group was subdivided into three equal sections, each subjected to freezing durations of 0, 30, 60, and 90 days. The second group underwent freezing cycles for 30, 60, and 90 days, followed by overnight thawing at 4 °C. Refreezing intervals of 0, 30, 60, and 90 days were then implemented before the meat quality assessment. The results showed a significant reduction (P < 0.05) in essential amino acids, such as lysine, threonine, and valine, in broiler breast meat samples. These reductions were observed after 30, 60, and 90 days of freezing in the first group and following two or three cycles of freezing and refreezing in the second group. Non-essential amino acids such as tyrosine and arginine showed no significant reduction during all refreezing intervals. Fatty acids exhibited a significant decline (P < 0.05), including saturated and monounsaturated fatty acids, but linoleic acid remained stable across all storage durations.Lipid and protein oxidation levels increased steadily over time, particularly during prolonged storage and repeated freeze-thaw cycles. These findings indicate that extended freezing and refreezing negatively affect the amino acid and fatty acid profiles, contributing to a decline in broiler meat quality.