Effect of long-term frozen duration on the quality of cow liver

The experiment was conducted to find out the effect of frozen duration (-18℃) on the quality of raw cow liver. For this purpose, raw liver samples were divided into three treatment groups. They were treated as 0 days, 180 days and 240 days as T1, T2 and T3 respectively. Sensory parameters (color, odor, juiciness and tenderness), proximate analysis (DM, CP, EE, and Ash), pH value, cooking loss, water holding capacity, TBARS value and microbiological examination were determined in order to evaluate the quality of raw liver at frozen temperature (-180C). Color, odor, juiciness and tenderness were decreased among different treatments significantly (p<0.05). Dry matter content of all the treatments increased significantly (p<0.05) while the CP and EE content decreased significantly (p<0.05) with the increase of storage days. As well as with the advancement of days, the ash content of all the treatments was increased significantly (p<0.05). The cooking loss (%) at different treatments were increased significantly (p<0.05). The water holding capacity and pH of all the treatments decreased significantly (p<0.05) with the increase of storage days. Significantly higher value (0.479 mg- MDA/kg) (p<0.05) of thiobarbituric acid value was observed at 240days. TVC (log CFU/g), TCC (log CFU/g) and TYMC (log CFU/g) were increased significantly (p<0.05) among different treatments comparison to 0 days. In conclusion, from this study on sensory evaluation, nutritional content, physicochemical properties, biochemical analysis and microbial assessments, it has been found that up to 240 days is acceptable in terms of biochemical and microbial studies although nutritional values were slightly decreased with the increase of storage time.