Asian-Australasian Journal of Animal Sciences

  • 제30권4호
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  • Pages.569-575
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  • 2017
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Effect of freezing on electrical properties and quality of thawed chicken breast meat

  • Wei, Ran (Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University) ;
  • Wang, Peng (Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University) ;
  • Han, Minyi (Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University) ;
  • Chen, Tianhao (Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University) ;
  • Xu, Xinglian (Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University) ;
  • Zhou, Guanghong (Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University)
  • 투고 : 2016.06.03
  • 심사 : 2016.08.14
  • 발행 : 2017.04.01
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초록

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

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