Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage

文献类型： 外文期刊

第一作者： Yang, Yiping

作者： Yang, Yiping;Li, Hongliang;Huang, Junrong;Yang, Yiping;Lin, Hengxun;Chen, Yong;Cui, Liye;Xia, Shuangmei;Zhang, Chunhui;Li, Xia;Zhang, Hui;He, Jiansheng;Sun, Xuemei

作者机构：

关键词： Meat preservation; Salt; Supercooling stability; Freezing damage; Quality assessment

期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）

ISSN： 0956-7135

年卷期： 2025 年 168 卷

页码：

收录情况： SCI

摘要： The effect of salt on the stability and quality of fresh chicken breast meat during supercooling preservation was investigated. The results showed that 0.75% salt kept the non-frozen state of chicken breast at -3 degrees C for 12 days. Compared to storage at -1 degrees C, storing at -3 degrees C could further extend the shelf life of chicken, but there was a risk of freezing the chicken meat (31% frozen after 4 d and all after 8 d). Microstructure images revealed that muscle fibers in the -3 degrees C samples were destroyed by crystallization, whereas ice nucleation was not observed in the -3 degrees C + salt treatment. The drip loss and centrifuging loss of the -3 degrees C + salt group after 12 days of storage (1.48%, 20.10%) were significantly lower than those of the -1 degrees C group (4.14%, 24.49%), the -3 degrees C group (8.37%, 27.47%), and the -1 degrees C + salt group (1.99%, 22.60%). Low-field nuclear magnetic resonance results showed that water migration in chicken breast was inhibited with -3 degrees C + salt treatment. Overall, the good quality of chicken breast was maintained by -3 degrees C + salt. The results provide a theoretical basis for industrial application of supercooling preservation of chicken.

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