Freezing can deteriorate meat quality due to the formation of ice crystals that affect the texture of frozen meat. Meat undergoes undesirable quality changes during the frozen supply chain due to many factors, which often remain unknown due to refreezing. This study was conducted to determine the influence of multiple (four successive) freeze-thaw cycles on texture, water content and lipid oxidation of chicken breast meat. Water contents were estimated by total moisture loss, including thawing loss, drip loss and cooking loss. While physicochemical properties were determined by pH, lipid oxidation, color and tenderness of chicken meat after four days of freezing with a core temperature of -18 ̊C±2 (C0-C4). Experimental data were evaluated by one-way ANOVA and post hoc Tukey’s test.

The results showed that water holding capacity was significantly decreased with an increase in the number of freeze-thaw cycles through structural changes by forming ice crystals. Pro-oxidant was released due to mechanical damage of the muscle system by ice crystals which potentiated the lipid oxidation and structural denaturation increased the tenderness of chicken meat (P ≤ 0.05). Color (L*; Lightness, a*; Redness and b*; yellowness) values showed inconsistent change throughout freeze-thaw cycles. This study concluded that multiple freeze-thaw cycles adversely affect the water content and texture of chicken breast fillet which leads to weight loss, tenderness/Juiciness and may drop the customer acceptability.