Effect of Freeze-Thaw Cycles on the Quality of Broiler Breast and Thigh Muscles as Evaluated by Low-Field Nuclear Magnetic Resonance

doi:10.7506/spkx1002-6630-201609005

Abstract

Abstract:

In the present study, the effect of freeze-thaw cycles on the quality of broiler breast and thigh muscles was
explored by low-field nuclear magnetic resonance (LF-NMR). Results showed that thaw exudate loss of chicken breast and
thigh muscles significantly declined with increasing number of freeze-thaw cycles (P < 0.05), whereas no significant change
in pH was observed (P > 0.05). The thiobabituric acid reactive substance (TBARS) value of chicken breast and thigh muscles
rose significantly, and total protein solubility and myofibrillar fragmentation index (MFI) showed an increasing trend
initially. However, total water content gradually fell. At the same time, the proportion of free water as indicated by LF-NMR
T2 relaxation times significantly dropped. These above results suggested that freeze-thaw cycles resulted in a reduced
proportion of free water and consequently enhanced loss of thaw exudate in chicken muscles. pH maintenance during freezethaw
cycles confirmed that ice crystal formation caused damage to the microstructure of muscles, especially having a certain
influence on the solubility of myofibrillar protein.

Key words: low-field nuclear magnetic resonance (LF-NMR), freeze-thaw cycles, broiler, meat quality

CLC Number:

TS251.1

ZHU Xueshen, HUANG Xuefang, LU Xiaoxun, WANG Yan, ZHAO Kaibin, XU Ming, WANG Renlei. Effect of Freeze-Thaw Cycles on the Quality of Broiler Breast and Thigh Muscles as Evaluated by Low-Field Nuclear Magnetic Resonance[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201609005.

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Effect of Freeze-Thaw Cycles on the Quality of Broiler Breast and Thigh Muscles as Evaluated by Low-Field Nuclear Magnetic Resonance

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