FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 135-140.doi: 10.7506/spkx1002-6630-201805021

• Food Engineering • Previous Articles     Next Articles

Effect of Ultrasonic Thawing Method on Quality Characteristics of Chicken Breast Meat

ZHANG Xin1, SONG Lei 1, GAO Tian1, ZHANG Lin1, JIANG Yun2, LI Jiaolong1, GAO Feng1,*, ZHOU Guanghong1   

  1. 1. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Ginling College, Nanjing Normal University, Nanjing 210097, China
  • Online:2018-03-15 Published:2018-03-14

Abstract: The effect of ultrasonic thawing method on quality characteristics of chicken breast meat was investigated. Water thawing (15 ℃) was taken as the control group while four experimental groups were set up: thawing at different ultrasonic powers (15 ℃; 120, 180, 240 and 300 W). The differences in quality parameters of the thawed samples were analyzed. The results showed that compared with the control group, the a* value of thawed chicken breast in the experimental groups increased significantly, and thawing time and total bacterial count decreased (P < 0.05). However, the thawing loss and T23 peak area ratio of all ultrasonic thawing treatments were significantly higher (P < 0.05), and pH, L* value, total protein solubility, and myofibril protein solubility were significantly lower than those in the control group (P < 0.05). The shear force, total protein solubility and myofibrillar protein solubility in the 120 and 180 W groups were significantly higher compared with 240 and 300 W ultrasonic treatment (P < 0.05), and T23 peak area ratio was significantly lower (P < 0.05). Furthermore, significantly lower total bacterial count was resulted from ultrasonic thawing at 180 W than at 120 W (P < 0.05). Overall, ultrasonic thawing treatment could effectively improve the thawing rate along with a significant improvement in the freshness of chicken breast meat; however, it had a detrimental effect on the water-holding capacity and color and exacerbated the degree of protein denaturation and the least negative effect was observed at 180 W.

Key words: ultrasonic thawing, water immersing thawing, chicken breast, meat quality

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