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

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 be...

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Main Authors:	Ran Wei, Peng Wang, Minyi Han, Tianhao Chen, Xinglian Xu, Guanghong Zhou
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2017-04-01
Series:	Asian-Australasian Journal of Animal Sciences
Subjects:	Impedance Electrical Properties Frozen-thawed Chicken Meat Quality
Online Access:	http://www.ajas.info/upload/pdf/ajas-30-4-569.pdf

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spelling	doaj-3d7887f22d00464faa08cdb9c4020f612020-11-25T00:50:09ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172017-04-0130456957510.5713/ajas.16.043523619Effect of freezing on electrical properties and quality of thawed chicken breast meatRan Wei0Peng Wang1Minyi Han2Tianhao Chen3Xinglian Xu4Guanghong Zhou5 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, Nanjing 21009, China 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, Nanjing 21009, China 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, Nanjing 21009, China 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, Nanjing 21009, China 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, Nanjing 21009, China 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, Nanjing 21009, ChinaObjective 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°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.http://www.ajas.info/upload/pdf/ajas-30-4-569.pdfImpedanceElectrical PropertiesFrozen-thawed Chicken MeatQuality
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Ran Wei Peng Wang Minyi Han Tianhao Chen Xinglian Xu Guanghong Zhou
spellingShingle	Ran Wei Peng Wang Minyi Han Tianhao Chen Xinglian Xu Guanghong Zhou Effect of freezing on electrical properties and quality of thawed chicken breast meat Asian-Australasian Journal of Animal Sciences Impedance Electrical Properties Frozen-thawed Chicken Meat Quality
author_facet	Ran Wei Peng Wang Minyi Han Tianhao Chen Xinglian Xu Guanghong Zhou
author_sort	Ran Wei
title	Effect of freezing on electrical properties and quality of thawed chicken breast meat
title_short	Effect of freezing on electrical properties and quality of thawed chicken breast meat
title_full	Effect of freezing on electrical properties and quality of thawed chicken breast meat
title_fullStr	Effect of freezing on electrical properties and quality of thawed chicken breast meat
title_full_unstemmed	Effect of freezing on electrical properties and quality of thawed chicken breast meat
title_sort	effect of freezing on electrical properties and quality of thawed chicken breast meat
publisher	Asian-Australasian Association of Animal Production Societies
series	Asian-Australasian Journal of Animal Sciences
issn	1011-2367 1976-5517
publishDate	2017-04-01
description	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°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.
topic	Impedance Electrical Properties Frozen-thawed Chicken Meat Quality
url	http://www.ajas.info/upload/pdf/ajas-30-4-569.pdf
work_keys_str_mv	AT ranwei effectoffreezingonelectricalpropertiesandqualityofthawedchickenbreastmeat AT pengwang effectoffreezingonelectricalpropertiesandqualityofthawedchickenbreastmeat AT minyihan effectoffreezingonelectricalpropertiesandqualityofthawedchickenbreastmeat AT tianhaochen effectoffreezingonelectricalpropertiesandqualityofthawedchickenbreastmeat AT xinglianxu effectoffreezingonelectricalpropertiesandqualityofthawedchickenbreastmeat AT guanghongzhou effectoffreezingonelectricalpropertiesandqualityofthawedchickenbreastmeat
_version_	1725249110788800512

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

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