The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast

Abstract This study compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No. 2 (WRMD2), to those of broilers, under fresh and various freeze-thaw treatments. WRMD1 generally exhibited the highest shear force value among the breeds, indicating tougher meat. The total aerobic bacteria count was significantly lower (p<0.05) in broiler meat compared to WRMD1 and WRMD2. The appearance perception on the sensory evaluation of fresh WRMD1 meat was significantly lower than that of broiler meat (p<0.05). The chicken breed influenced the fatty acid profile. The KNC breeds exhibited higher levels of essential and taste-related fatty acids compared to the broilers. Notably, WRMD1 exhibited the highest inosine monophosphate concentration, a key nucleotide responsible for umami taste. The freeze-thaw treatment did not significantly influence the fatty acid profile. Several volatile organic compounds such as (S)-(+)-3-methyl-1-pentanol, propanal, 2-methyl-, sec-butylamine, 3,3-dimethyl-1,2-epoxybutane, hexanal, 5-methyl-, 1-octen-3-ol, and 5-ethylcyclopent-1-enecarboxaldehyde were identified as potential markers for differentiating broiler and KNC meat. Overall, the breed had a more significant impact on the physicochemical and flavor characteristics of the meat, while quick freezing effectively preserved its fresh quality.