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Effect of freezing on electrical properties and quality of thawed chicken breast meat

  • Wei, Ran ;
  • Wang, Peng ;
  • Han, Minyi ;
  • Chen, Tianhao ;
  • Xu, Xinglian ;
  • Zhou, Guanghong
  • Received : 2016.06.03
  • Accepted : 2016.08.14
  • Published : 2017.04.01

Abstract

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.

Keywords

Impedance;Electrical Properties;Frozen-thawed Chicken Meat;Quality

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