Hubungan Kondisi Penyimpanan dan Lama Penyimpanan Daging Ayam dengan Tingkat Oksidasi Protein dan Lipid: Sistematika Review

Abstract

The food stock storage trend (meal prep) using the freezing method is currently widely practiced, but it poses risks to the nutritional quality of chicken meat. Long-term storage and the reheating process are suspected of triggering damage to fat and protein components through oxidation mechanisms. This review aims to examine the effect of frozen storage temperatures and the reheating process on the level of lipid and protein oxidation in chicken meat. This study used the Systematic Literature Review (SLR) method. Literature searches were conducted via Google Shcolar, Pubmed (2019-2026). From the initial 1,940 articles, 10 primary journals meeting the inclusion criteria were selected. The review results indicate that long-term frozen storage triggers a decrease in chemical stability, leading to damage in protein and lipid structures. The reheating process accelerates the rate of this damage, impacting physical quality changes such as color and aroma, as well as decreasing the protein's water-holding capacity, which toughens the meat texture. Proper temperature management and storage duration are crucial for maintaining the nutritional integrity and physical quality of chicken meat.