Effects of Freeze-Thaw Cycles on the Quality of Woody Chicken Breast Meat
LU Tong, LI Zhen, XU Xinglian, CHEN Lele, WANG Peng
1.Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2.Changzhou Tonghui Electronics Co. Ltd., Changzhou 213002, China
Abstract：In order to study the effects of freezing and thawing on the eating quality and electrical impedance of woody chicken breast meat, this research measured the basic quality indicators and impedance characteristics of moderately woody breast during repeated freezing and thawing and performed principal component analysis (PCA). Besides, the impedance equivalent parameters were obtained by fitting the experimental data to the Cole-Cole equation. The results showed that after repeated freezing and thawing, the color parameter a* value decreased, the b* value showed an upward trend, the water retention capacity declined, and the overall quality deteriorated. As the frequency increased in the range of 0.06–200.00 kHz, the impedance amplitudes of both fresh and frozen-thawed woody breast meat showed a downward trend, with the former being higher than the latter, and the impedance amplitude significantly dropped after multiple freeze-thaw treatments. As the frequency increased, the absolute value of the phase angle showed a downward trend and the absolute value of the low-frequency phase angle of fresh woody breast meat was lower than that of its frozen-thawed counterpart. On the contrary, the absolute value of the high-frequency phase angle of fresh woody breast meat was higher than that of its frozen-thawed counterpart. PCA was used to reduce the dimensionality of the impedance and quality data of woody breast meat subjected to different freeze-thaw cycles, which could clearly distinguish fresh and frozen-thawed meat samples. The impedance amplitude and phase angle in the middle- and low-frequency bands were positively correlated with the L* value and shear force, which indicated that the impedance parameters have a certain correlation with the quality parameters of frozen-thawed woody chicken breast meat.
路 彤，李 震，徐幸莲，陈乐乐，王 鹏. 冻融对木质化鸡胸肉品质的影响[J]. 肉类研究, 2021, 35(10): 54-61.
LU Tong, LI Zhen, XU Xinglian, CHEN Lele, WANG Peng. Effects of Freeze-Thaw Cycles on the Quality of Woody Chicken Breast Meat. Meat Research, 2021, 35(10): 54-61.
2021, Vol. 35 
