The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties

Abstract

For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken breast stored under SC plus FAA for 8 and 16 days compared with 4 °C storage; dynamic rheological analysis revealed that they had better gel characteristics than those under SC or 4 °C storage. Moreover, SC with FAA significantly decreased the chicken breast pH, total viable count, total volatile basic nitrogen and thiobarbituric acid reactive substance contents, and electrical conductivity (P < .01), and significantly increased the water-holding capacity (P < .01). Conclusively, SC plus FAA storage is recommended for meat and meat products because of its effectiveness at preserving the quality of fresh chicken meat, providing longer shelf lives than chicken under SC or 4 °C storage.

Keywords

• pectoralis major
• dynamic rheological analysis
• antibacterial effect
• temperature
• shelf-life