Abstract：Freezing is a common and effective method for processing chicken. Fast freezing could reduce chicken
drip loss and the decrement of Ca2+-ATPase activity and salt-solubility of myofibrillar protein, and improve the
brightness of chicken color. Fat oxidation and protein denaturation in chicken become more prominent with
the extension of freezing time, although showing only slight changes within a certain freezing time so that
the chicken is still fresh. It is generally acknowledged that fast freezing and low-temperature refrigeration are
suitable for chicken products. However, ultra-rapid freezing and extremely low-temperature refrigeration are
unnecessary for chicken processing in practice.
王艳芳；林捷；郑华. 冷冻鸡肉品质的研究进展[J]. 肉类研究, 2013, 27(12): 28-31.
WANG Yan-fang;LIN Jie;ZHENG Hua. Research Progress on the Quality of Frozen Chicken. Meat Research, 2013, 27(12): 28-31.
2013, Vol. 27 
