| Title: | Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field |
| Author(s): | Hsieh CW; Lai CH; Ho WJ; Huang SC; Ko WC; |
| Address: | "Dept. of Medicinal Botanicals and Health Care, Da-Yeh Univ., 168 Univ. Rd, Da-Tsuen, Chang-Hua, Taiwan, Republic of China" |
| DOI: | 10.1111/j.1750-3841.2010.01594.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "One of the most popular issues in electrostatic biology is the effects of a high-voltage electrostatic field (HVEF) on the thawing of chicken thigh meat. In this study, chicken thigh meat was treated with HVEF (E-group), and compared to samples stored in a common refrigerator (R-group), to investigate how HVEF affects chicken thigh meat quality after thawing at low temperature storage (-3 and 4 degrees C). The results showed that there were no significant differences in biochemical and microorganism indices at -3 degrees C. However, the HVEF can significantly shorten thawing time for frozen chicken thigh meat at -3 degrees C. After thawing chicken thigh meat and storing at 4 degrees C, the total viable counts reached the Intl. Commission on Microbiological Specification for Foods limit of 10(7) CFU/g on the 6 and 8 d for the R- and E-group, respectively. On the 8th d, the volatile basic nitrogen had increased from 11.24 mg/100 g to 21.9 mg/100 g for the E-group and 39.9 mg/100 g for the R-group, respectively. The biochemical and microorganism indices also indicated that the E-group treatment yielded better results on thawing than the R-group treatment. The application of this model has the potential to keep products fresh" |
| Keywords: | "Algorithms Animals Chickens/*microbiology Colony Count, Microbial Electrochemical Techniques *Food Microbiology/standards Food Preservation/*methods Freezing/*adverse effects Hydrogen-Ion Concentration Meat/*analysis/*microbiology Nitrogen Compounds Quali;" |
| Notes: | "MedlineHsieh, Chang-Wei Lai, Cheng-Hung Ho, Wai-Jane Huang, Su-Chen Ko, Wen-Ching eng Comparative Study Research Support, Non-U.S. Gov't 2010/06/16 J Food Sci. 2010 May; 75(4):M193-7. doi: 10.1111/j.1750-3841.2010.01594.x" |
