Effects of Freeze-Thaw Cycles on the Quality Characteristics of Quickly and Slowly Frozen Prepared Chicken Cutlets
ZHUANG Yan, LI Miaoyun, ZHENG Qiaoyun, MA Yuyin, GUO Qiqiang, YANG Shunde, WANG Yanmei, HUANG Wenquan, CAI Huidian, CAO Yong
1. Key Laboratory of Functional Food Active Substances of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. Guangzhou More Perfect Food Co. Ltd., Guangzhou 510630, China
Abstract：Using fresh unfrozen chicken breast as the control (unfrozen group), this study focuses on the effects of different freezing methods (slow freezing at ?20 ℃ and liquid nitrogen quick freezing at ?80 ℃) and freeze-thaw cycles (0–4) on the quality characteristics of prepared chicken cutlets in terms of color, water-holding capacity (WHC), texture characteristics, water distribution, total volatile base nitrogen (TVB-N) content, and thiobarbituric acid reactive substances (TBARS) value. The experimental results showed that liquid nitrogen quick freezing significantly shortened the freezing time of prepared chicken cutlets and improved the freezing rate. After one freeze-thaw cycle, the quickly frozen group exhibited significantly better WHC than the slow-freezing group (P < 0.05), along with higher relative contents of immobilized water and free water. After two freeze-thaw cycles, no significant differences in shear force were found between the quickly and slowly frozen groups and the unfrozen control group (P > 0.05). After 2–4 freeze-thaw cycles, color difference, TVB-N content, total bacterial count (TBC), and TBARS value all increased in both groups, and the difference between them was not significant under the same freeze-thaw cycle. After three freeze-thaw cycles, the TVB-N content, TBARS value, and TBC of both frozen groups were significantly higher than those of the unfrozen control (P < 0.05), and the hardness and chewiness reached the lowest level. Therefore, liquid nitrogen quick freezing can improve the water distribution and WHC of prepared chicken cutlets after one freeze-thaw cycle, while the quality difference between the two frozen groups is not significant after two and more freeze-thaw cycles. Based on all quality indicators tested without considering the freezing process, it is recommended that the number of freeze-thaw cycles for chicken cutlets should not exceed two.
庄 俨，李淼韵，郑乔匀，马雨茵，郭启锵，杨顺德，王艳梅，黄文权，蔡惠钿，曹 庸. 冻融循环对速冻与缓冻调理鸡排品质特性的影响[J]. 肉类研究, 2026, 40(3): 55-61.
ZHUANG Yan, LI Miaoyun, ZHENG Qiaoyun, MA Yuyin, GUO Qiqiang, YANG Shunde, WANG Yanmei, HUANG Wenquan, CAI Huidian, CAO Yong. Effects of Freeze-Thaw Cycles on the Quality Characteristics of Quickly and Slowly Frozen Prepared Chicken Cutlets. Meat Research, 2026, 40(3): 55-61.
2026, Vol. 40 
