Study On The Effect Of Thawing Conditions On The Quality Of Chicken

Chickens account for an increasing proportion of meat products and require long-term preservation through frozen storage.However,frozen chicken meat must be thawed before processing,and during the thawing process,problems such as quality loss of meat quality will occur.The thawing conditions of packaged and unpackaged frozen chicken breasts have not been thoroughly studied.Meanwhile,for chicken deep processing enterprises,the water holding capacity of chicken meat has an important effect on the quality of its finished products.Therefore,the effect of thawing conditions on the quality of chicken breast meat and the water retention of chicken meat was studied in order to provide a theoretical reference for the actual production of the company.In this paper,the packed and unpacked chicken breast were chosen as material to evaluate the effects of different low-temperature hydrostatic thawing,high-humidity air thawing,and low-humidity air thawing on the sensory characteristics of chicken breast and its freshness were studied,Thawing conditions on the water retention and cohesiveness of chicken surimi was analyzed.The changes of moisture migration of chicken quail were analyzed using low-field NMR technology,which provided a theoretical basis for the chicken processing enterprises to choose the appropriate thawing method.The results of the study are as follows:Firstly,when the packed frozen chicken breast was thawed,the elasticity of frozen hydrolyzed chicken breasts at 12?-16? is 70.8%of the fresh chicken's elasticity,and the color is closer to that of fresh chicken quail.The sensory scores are all above 95.4 points,and the sensory characteristics are close to fresh chicken breast.When the unpacked frozen chicken breast was thawed,the thawing effect of high-humidity air was best,and after thawing at high humidity air at 16?,the color and full texture properties of the chicken were the closest to fresh chicken breast meat.The sensory scores of 16? and 20? high humidity air thawing chicken breasts all reached more than 93 points,so it is suitable as the unfrozen frozen chicken breast thawing conditions.The thawing times of Low-humidity air thawing chicken breasts are all above 1.5 hours,which greatly damages the color and full texture properties of chicken breast meat,Low-humidity air thawing is not suitable for the thawing of packaged and unpackaged frozen chicken breasts.Secondly,when the packed frozen chicken breast was thawed,the hydrolytic thawing time is shorter at 12?,The TVB-N and TBARS values were 8.44mg/100g and 0.21mg/100g respectively,which has hardly any effect on the degree of fat oxidation and protein degradation of chickens,and the pH was 6.01,which was the closest to fresh chicken breast.The total number of colonies was 2.25×103 cfu/g,also far below the thaw of high humidity air,Frozen chicken breast thawed at 12? static hydrolysis provided optimum conditions of freshness.When the unpacked frozen chicken breast was thawed,high-moisture air thawed chicken breasts were fresher than low-temperature hydrolyzed chicken breasts,The TVB-N values of thawed chicken breasts were below 0.26 mg/100 g,and lipid oxidation degree of thawed chicken breasts at 12? and 16? high-humidity air was lower,and pH was closer to 6.0,so unpackaged chicken breasts thawed in high humidity air at 12-16? was optimal.Therefore,hydrolytic freezing is not suitable as a method of thawing unpackaged chicken breast.Finally,there was no significant difference in pressurization loss and centrifugation loss between chicken larvae in four thawing conditions.When the unpacked chicken breasts were thawed at 16? with high humidity,the loss of chicken surimi cooking loss was 33.38%,and the chicken's moisture retention is better.Compared with fresh chicken meat,the protein solubility of meat carcasses was reduced after thawing frozen chicken breast meat.the packed frozen chicken breast were hydrolyzed under water thawing at 12?,and the unpacked frozen chicken breast were hydrolyzed under high humidity air thawing at 16? can effectively relieve muscle protein denaturation during thawing and better retain soluble proteins in meat emulsions.According to the lateral relaxation time in the L-NMR index analysis,The effect of hydrolytic thawing on the water retention of chicken meat is better than that of high humidity air thawing.Therefore,the moisture state of the chicken quail after 12?hydrolysis thawing is closer to that of the fresh chicken surimi,which means that the water retention of the chicken quail under this condition is better...