文摘
This study investigated the effects of two frozen storage temperatures (−20 and −40C) and four frozen storage periods (0, 4, 8 and 12 weeks) on quality of chicken meatballs. Results showed CIE L*, a*, T22 peak area ratio, water holding capacity (WHC), total extractable protein and textural decreased with increasing frozen storage temperature, but TBARs and chewiness increased. Besides, frozen storage at −40C was more effective in increasing a*, Hue (h) and chewiness compared with −20C (P < 0.05), and the WHC was higher than −20C (P < 0.05) at the eight week. No significant effect on L*, b*, TBARs, extractable protein concentration and texture was observed between −20 and −40C (P > 0.05). Meanwhile, all qualities were significantly influenced by frozen storage period (P < 0.05), except for water- and salt-soluble proteins concentration (P > 0.05). But, frozen storage for 8 weeks resulted in a further reduction in WHC and textural. Therefore, in consideration of economic situation, these results suggest that −20C and 8 weeks should be chosen as the most optimal frozen storage temperature and period.