FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 210-217.doi: 10.7506/spkx1002-6630-20200709-139

• Packaging & Storage • Previous Articles     Next Articles

Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage

ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai   

  1. (1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China;2. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China;3. College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China)
  • Published:2021-09-29

Abstract: In order to study the effects of different temperatures on the quality characteristics of prepared chicken steak during low-temperature storage, chicken samples were stored at 4, ?2 or ?18 ℃ and evaluated for total viable count, color, water-holding capacity and texture characteristics as well as observed by scanning electron microscopy (SEM). The shelf-life of prepared chicken steak stored at ?2 ℃ was about 12 days compared to only about four days at 4 ℃. The water-holding capacity and textural properties were best maintained at ?2 ℃. Moreover, the results from SEM suggested that the microstructure was less damaged at ?2 ℃ compared to the other two storage temperatures. Although the shelf-life of frozen chicken steak was much longer (over 90 days), the water-holding capacity, texture and microstructure deteriorated faster. In contrast, storage at ?2 ℃ could prolong the shelf life while maintaining the quality characteristics of prepared chicken steak well. This study provides strong evidence that prepared meat products should be stored at ?2 ℃.

Key words: prepared chicken steak; low-temperature storage; super-chilled storage; quality characteristics; shelf-life

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