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Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.

Author(s) : ZHANG C., LI Y., XIA X., LIU Q., CHEN Q., KONG B.

Type of article: IJR article

Summary

The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the muscle quality and physicochemical properties of chicken breasts during frozen storage (0 –180 days) was investigated. The ice crystal size in UF samples was smaller than in IF and AF samples during frozen storage. UF significantly lowered the samples’ thawing and cooking losses during frozen storage compared to IF and AF (P < 0.05). While the cutting force values of all the samples gradually reduced with extension of storage period, the UF samples showed the least change in cutting force (P < 0.05), indicating that UF samples had the least muscle structure deterioration. UF samples also possessed the lower color deterioration and lipid oxidation compared to the IF and AF samples (P < 0.05). Low-field nuclear magnetic resonance analysis showed that UF treatment minimized water migration in samples during storage (P < 0.05). Hierarchical cluster analysis revealed that the quality of the UF samples after 180 days of storage was similar to the IF samples after 90 days and the AF samples after 60 days. In general, the UF treatment was beneficial to decrease muscle loss during frozen storage.

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Details

  • Original title: Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.
  • Record ID : 30030160
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 142
  • Publication date: 2022/10
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2022.06.020
  • Document available for consultation in the library of the IIR headquarters only.

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