Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties

Chen, Tianhao; Zhu, Yiwu; Han, Minyi; Wang, Peng; Wei, Ran; Xu, Xinglian; Zhou, Guanghong

doi:10.1016/j.jfoodeng.2016.10.003

Cited by 34 publications

(27 citation statements)

References 28 publications

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“…e results obtained in this regard are comparable to those obtained by Wei et al [22]. Studies conducted by Ali et al [29] and Chen et al [8] on broiler chicken breast meat as well as by Muela et al [23] on lamb demonstrated declines in pH values in subsequent weeks of freezing storage. Santosh Kumar et al [31], on the other hand, observed pH increases in broiler chicken breast meat obtained from varied sources.…”

Section: Journal Of Food Qualitysupporting

confidence: 86%

“…Zhuang and Savage [35] reported that cooked broiler breast fillets prepared directly from their frozen state or prepared after thawing exhibited significantly different thermal leakage. Chen et al [8] observed less thermal leakage in subsequent thawing and freezing cycles. Note.…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

“…Consequently, only raw meat of highest quality with good processing and technological sensory properties and in good hygienic state ought to be designated for freezing. e quality and the technological suitability of meat during freezing and subsequent freezing storage process depends on several factors, including the freezing parameters, freezing storage conditions, temperature stability, storage duration, and methods of thawing [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

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e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

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Section: Journal Of Food Qualitysupporting

confidence: 86%

Section: Journal Of Food Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Furthermore, impedance modulus and phase angles measured at two frequencies (50 Hz and 200 kHz), combined with three physical properties (chewiness, hardness, and expressible loss), also showed the discrimination ability (100%, 97.5%, 87.5%, and 77.5% for the fresh samples, the one frozen-thawed cycles, two and three cycles, respectively) [15].…”

Section: Defrosting: Fish Andmentioning

confidence: 91%

“…According to the biological objects, application of EIS can be divided into three aspects, that is, electrical impedance tomography in medical imaging [2][3][4], quality and safety assessment in food industry, and phytophysiology in agronomy [5][6][7]. Research objects and targets of EIS applied in food are abundant and extensive, including for fruits, such as study on dry matter content of durian [8] and ripening of banana [9], for vegetables, such as changes in potato and spinach tissues during or after heating [10,11] and moisture content of carrot slices during drying [12], for meat, such as quality evaluation of pork meat during storage [13] and investigation of beef meat behavior during ageing [14], for chicken, such as discrimination of fresh and frozen-thawed chicken breast muscles [15], for fish, such as salt and moisture content determination of salted rainbow trout [16] and freshness estimation of carp [17], for dairy products, such as real-time detection of bovine milk adulteration [18], and moreover for determination of the additives content in natural juices [19], fermentation process of bread dough [20], and quality assessment of cooking oil [21]. Nowadays customers pay more attentions on quality attributes of meat products, such as appearance, flavor, and nutrients.…”

Section: Introductionmentioning

confidence: 99%

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

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Rapid detection of Atlantic salmon multi‐quality based on impedance properties

Sun

Liang

et al. 2020

Food Science & Nutrition

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To establish a rapid, convenient, and low‐cost method to assess the quality of Atlantic salmon, we analyzed the impedance between 10–1 and 105 Hz for Atlantic salmon/rainbow trout, chilled/frozen‐thawed salmon, and fresh/stale salmon. We combined chemometrics with impedance properties to create a multi‐quality index for Atlantic salmon. The accuracy of all three models established can reach 100% in distinguishing Atlantic salmon from rainbow trout and distinguishing chilled salmon from frozen‐thawed salmon. We applied a partial least squares method to create a quantitative prediction model of bioimpedance spectroscopy and the value of total volatile basic nitrogen. The correlation coefficients of the training and test sets were 0.9447 and 0.9387. Our results showed that the combination of impedance properties and chemometrics was a simple and effective application to evaluate Atlantic salmon quality.

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Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties

Cited by 34 publications

References 28 publications

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Rapid detection of Atlantic salmon multi‐quality based on impedance properties

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