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| Quality Changes of Orleans Chicken Leg Steak during Frozen Storage |
| ZHANG Gensheng, YUE Xiaoxia, ZHANG Honglei, DING Jian |
| College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract Changes in the quality of Orleans chicken leg steak were determined during 240 days of frozen storage. Color, textural properties, shear force, thawing loss, cooking loss, pH value, thiobarbituric acid reactive substance (TBARs) and total volatile basic nitrogen (TVB-N) values were measured every 30 days and moisture states were investigated by low-field nuclear magnetic resonance (NMR). The results obtained showed that the physicochemical properties of chicken steak were significantly affected by storage time (P < 0.05). The pH value, TBARs and TVB-N values decreased progressively decreased with storage time, and the total bacterial count rose initially and then fell. In addition, the brightness value and redness value dropped, whereas the yellowness value increased. The texture parameters such as hardness, chewiness, cohesiveness and shear force increased, while elasticity declined. Cooking loss and thawing loss ascended. The peak area of transverse relaxation time T23 (free water content) fell, while the peak area of T21 (bound water content) almost remained unchanged, and the peak area of T22 (immobile water content) slightly dropped. Magnetic resonance imaging showed marked hydrogen proton migration on the meat surface, which was consistent with the changes in moisture state.
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2018, Vol. 32 
