Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs

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• 作者：Lei Song ; Tian Gao ; Rui-Xue Ma ; Yun Jiang ; Lin Zhang ; Jiao-Long Li ; Xin Zhang ; Feng Gao and Guang-Hong Zhou
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：177K
• ISSN：1745-4549

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.