Premium
Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High‐Voltage Electrostatic Field
Author(s) -
Hsieh ChangWei,
Lai ChengHung,
Ho WaiJane,
Huang SuChen,
Ko WenChing
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01594.x
Subject(s) - food science , chemistry
One of the most popular issues in electrostatic biology is the effects of a high‐voltage electrostatic field (HVEF) on the thawing of chicken thigh meat. In this study, chicken thigh meat was treated with HVEF (E‐group), and compared to samples stored in a common refrigerator (R‐group), to investigate how HVEF affects chicken thigh meat quality after thawing at low temperature storage (−3 and 4 °C). The results showed that there were no significant differences in biochemical and microorganism indices at −3 °C. However, the HVEF can significantly shorten thawing time for frozen chicken thigh meat at −3 °C. After thawing chicken thigh meat and storing at 4 °C, the total viable counts reached the Intl. Commission on Microbiological Specification for Foods limit of 10 7 CFU/g on the 6 and 8 d for the R‐ and E‐group, respectively. On the 8th d, the volatile basic nitrogen had increased from 11.24 mg/100 g to 21.9 mg/100 g for the E‐group and 39.9 mg/100 g for the R‐group, respectively. The biochemical and microorganism indices also indicated that the E‐group treatment yielded better results on thawing than the R‐group treatment. The application of this model has the potential to keep products fresh.