关键词: 冷冻；鸡肉；冰晶；食用品质；化学质量属性

Abstract: As one of the major sources of protein in the human diet, chicken is characterized by high protein and low fat. Fresh chicken is susceptible to spoilage by microorganisms and enzymes during storage. Freezing is an effective way to extend the storage period of chicken, but ice crystals formed during the freezing process can negatively impact the chemical quality attributes of chicken, thereby affecting its eating quality. This article reviews traditional, modern, and emerging chicken freezing techniques, and elucidates the effects of freezing rate, freezing method, freezing temperature, freezing time, and freeze-thaw cycle on the quality of frozen chicken, with a focus on the changes in the eating quality (color, water-holding capacity, tenderness, and flavor) and chemical quality attributes (moisture, proteins, lipids, and pH) of chicken during freezing and frozen storage. It is our hope that this review will provide a theoretical reference for improving the key quality attributes of frozen chicken and extending its storage period.

Key words: freezing: chicken; ice crystal; eating quality; chemical quality attributes