Effect of Different Frozen Conditions on the Quality of Chicken Breast

To provide theoretical basis for the rapid development of frozen poultry meat processing and storage conditions,the fresh chicken breast meat stored in different temperatures of-16,-26 and-36 ℃ and different frozen time of 1 month,2 months,3 months,4 months,5 months and 6 months were studied by determining the effects of water content,color,protein denaturation,tenderness,loss of fatty acid and freshness of chicken breast meat. The results showed that with increased frozen temperature and time,the value of pH became to increase at the beginning and decrease afterwards,the values of chicken breast meats’ thawing loss,the cooking loss,shear stress and b^* also gradually increased,and the L^* value,total protein and myofibril protein solubility decreased gradually(p<0.05),but the value of muscle plasma protein solubility hadn’t significant effect(p<0.05);and the a^* value increased significantly in the first month(p<0.05),but thenit gradually decreased(p<0.05). For the results of thawing loss and cooking loss,the L^*,a^* and b^*,the protein solubility and TBARS value and TVB-N values all showed that the chicken breast meat frozen at-36~-26 ℃ and within 5 months storage could effectively delay and maintain the good eating quality and acceptable freshness. What’s more,the correlation analysis between the quality indicators showed that under different frozen conditions,the chicken breast meats’ thawing loss,cooking loss,shear stress and TVB-N value,TBARS value,a^*,b^* value,protein solubility had significant difference with the fresh ones(p<0.05),and the value of pH,L^* had not obvious difference with fresh chicken breast meat(p>0.05).