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| Research Progress on the Quality of Frozen Chicken |
| WANG Yan-fang;LIN Jie;ZHENG Hua |
| College of Food Science, South China Agricultural University, Guangzhou 510642, China |
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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.
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2013, Vol. 27 
