This study was designed to investigate the effect of freezing on lipid and protein peroxidation parameters in frozen chicken panie through determination of the following PH , total protein %, Total Volatile Nitrogen (TVB-N) , Thiobarbituric acid (TBA), amino acids content by using High Performance Amino acid analyzer and fatty acids content by gas chromatography with FID detector. Chicken meat panie samples were frozen at -18°C for one month and two months. The results showed that, there was no significant change in pH as it remained within normal range. The total protein percentage was significantly decreased by increasing the freezing storage period as it changed from 81.7±0.06 to 80.3±0.06 and 79.1±0.06 respectively. Also TVB-N values were significantly increased as the storage period progressed in all the freezing periods from 11.82±0.89 to 14.7±0.79 and 18.44±1.01 respectively. The increased TBA values were as the freezing period increased as compared to the fresh group from 0.18±0.03to 0.47±0.04 and 0.57±0.04 respectively but within acceptable limit. Amino acids were affected by freezing process as the total amount of essential and nonessential amino acids and amount of each amino acid of meat samples were reduced, there was a significant decrease in amino acids between the fresh chicken panie and frozen chicken panie for 1 month and 2 months except Threonine and alanine amino acids. Freezing had an effect on saturated fatty acids (SFA), unsaturated fatty acids (USFA) and total fatty acids (TFAs).However there were significant decrease at the level of these fatty acids C16:1, C18:1w9, C18:2w6, C18:3w6. The present study concluded that freezing as a method of preservation of food had little changes on the chemical composition of chicken panie and therefore causes small decrease in nutritive value of meat, so important elements for human health are kept in preserved food by freezing with little change.
Freezing – chicken meat – amino acids – fatty acids.