Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

Pensiri Kaewthong, Luigi Pomponio, Jorge R. Carrascal, Susanne Knøchel, Saowakon Wattanachant, Anders H. Karlsson

Research output: Contribution to journalArticleScientificpeer-review

1 Citation (Scopus)

Abstract

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3°C) and fluctuating temperatures (ranging from −20°C to −5°C) as compared to the quality of meat stored at chilled (2–4°C) and frozen (−20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage.
Original languageEnglish
Pages (from-to)308-317
Number of pages10
JournalJournal of Poultry Science
Volume56
Issue number4
DOIs
Publication statusPublished - 1 Jan 2019
MoE publication typeA1 Journal article-refereed

Keywords

  • Chicken breast meat
  • Quality
  • Storage
  • Superchilling
  • Temperature fluctuation
  • Traditional chilling

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