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Effects of different thawing methods on the quality of chicken breast
Author(s) -
Zhang Xin,
Gao Tian,
Song Lei,
Zhang Lin,
Jiang Yun,
Li Jiaolong,
Gao Feng,
Zhou Guanghong
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13488
Subject(s) - malondialdehyde , chemistry , chicken breast , food science , water holding capacity , significant difference , zoology , biochemistry , biology , medicine , antioxidant
Summary Freezing and thawing technologies are widely used in meat industry. This study aimed to investigate the effects of freezing and different thawing methods (Control group, CG ; water immersing thawing, WT ; low temperature combined with high‐humidity thawing, LT ; combined thawing 1 ( WT 15 min, then LT ), CT 1; combined thawing 2 ( LT 2 h, then WT ), CT 2) on the quality of chicken breast. The results showed that all thawing methods significantly increased shear force value, the gap between muscle fibres, the contents of malondialdehyde ( MDA ) and carbonyl compounds, meanwhile, decreased the pH , CIE a * value, total protein solubility and sarcoplasmic protein solubility, compared with CG ( P < 0.05). Among different thawing methods, LT was most effective in decreasing thawing loss but it had the highest contents of MDA and carbonyl compounds ( P < 0.05). CT 1 significantly decreased shear force value and MDA content ( P < 0.05). Overall, freezing and thawing process had a detrimental effect on the quality of chicken breast, and the extent was pronounced with different thawing methods. On the basis of shortening thawing time and keeping meat quality, the results of this study suggested that CT 1 could be chosen as the better thawing method.