Effects of different thawing methods on the quality of chicken breast

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, t...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2017-09, Vol.52 (9), p.2097-2105
Main Authors: Zhang, Xin, Gao, Tian, Song, Lei, Zhang, Lin, Jiang, Yun, Li, Jiao‐long, Gao, Feng, Zhou, Guang‐hong
Format: Article
Language:English
Subjects:
Carbonyl compounds
Carbonyls
Chicken breast
Chickens
Control methods
Freeze-thaw
Freezing
freezing and thawing process
Low temperature
Malondialdehyde
Meat
Meat industry
Meat processing industry
meat quality
Melting
pH effects
physicochemical properties
Poultry
Solubility
Studies
Temperature effects
Thawing
thawing method
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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), CT1; combined thawing 2 (LT 2 h, then WT), CT2) 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 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13488