FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 241-246.doi: 10.7506/spkx1002-6630-201620041

• Packaging & Storage • Previous Articles     Next Articles

Effects of Low Temperature Thawing under Different Humidity Conditions on the Quality Characteristics of Chicken Breast

ZHANG Xin, GAO Tian, SONG Lei , ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong   

  1. 1. Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation
    Center of Meat Production and Processing, Quality and Safety Control, College of Animal Science and Technology,
    Nanjing Agricultural University, Nanjing 210095, China; 2. Ginling College, Nanjing Normal University, Nanjing 210097, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: GAO Feng

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Abstract:

The effects of low temperature (4 ℃) thawing under different relative humidity (RH) conditions on the quality
characteristics of chicken breast were investigated. Low temperature refrigerator thawing (4 ℃; RH 65%–81%) was taken as
the control group, and four different humidity (4 ℃; RH 80%, RH 85%, RH 90% and RH 95%) thawing methods were set as
the experimental groups. The differences in thawing time, drip loss, pH, color, texture, protein solubility, total bacterial count
(TBC), and total volatile basic nitrogen (TVB-N) and water distribution were analyzed among five thawing samples. The
results showed that with increasing RH thawing time, thawing drip loss and T23 peak area ratio in the RH 90% and RH 95%
groups were significantly lower than those of the control group (P < 0.05), whereas L* value, a* value, hardness, chewiness,
total protein solubility, sarcoplasmic protein solubility, and T22 peak area ratio in both experimental groups were significantly
higher (P < 0.05). Moreover, significantly higher TBC and TVB-N content were observed for the RH 95% group (P < 0.05).
In conclusion, the best quality of chicken breast could be obtained through RH 90% low temperature thawing method, which
could effectively decrease muscle protein denaturation, reduce thawing drip loss and improve the color in thawing process.

Key words: relative humidity (RH), low temperature thawing, chicken breast, meat quality

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