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