Effect of Low-Temperature and Low-Airflow Cooling on Quality of Chilled Chicken
MA Peng, HUANG Yin, ZHENG Hua, KONG Xiaohui, JIANG Weifeng, WU Shaozhong, GUO Zonglin, LIN Jie
1.College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2.School of Big Date and Computing, Guangdong Baiyun University, Guangzhou 510450, China; 3.Local Joint Engineering Research Center for Precision Processing and Safety of Livestock and Poultry Products, Guangzhou 510642, China; 4.Guangzhou Jiangfeng Industrial Wengyuan Co. Ltd., Guangzhou 512600, China
Abstract：In order to study the effect of low-temperature and low-airflow cooling on the quality of chilled chicken, carcasses from cage-reared broilers were cooled at different temperatures (?10, ?15 and ?20 ℃) at a controlled airflow rate of 0.1 m/s immediately after being slaughtered at the age of 90 d, and those cooled in iced water at 4 ℃ were used as control. The cooling rate was determined and changes in carcass mass, color, water-holding capacity (WHC), soluble protein content, myofibril fragmentation index (MFI) and shear force were analyzed after cooling and storage at 4 ℃ for 24 h. The results showed that low-temperature air cooling reduced the central temperature of broiler carcass to 4 ℃ in 60 min. The cooking loss, centrifugal loss and MFI in the air-cooled group were significantly better than those in the iced water-cooled group (P < 0.05). The carcass mass loss, cooking loss, centrifugal loss and shear force of the ?15 ℃ air-cooled group were significantly better than those of the ?10 ℃ air-cooled group (P < 0.05), and the a* value, cooking loss and centrifugal loss were significantly better than those of the ?20 ℃ air-cooled group (P < 0.05). In conclusion, cooling the carcass for 60 min at ?15 ℃ and an airflow rate of 0.1 m/s can meet the requirements of fast cooling of the carcass, and improve the quality deterioration of broiler meat during cooling and storage.
2023, Vol. 37 
