Comparison Analysis of the Quality of Quick-frozen Prepared Chicken Chops Treated by Different Thawing Methods
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Abstract:
In order to compare the quality of quick-frozen prepared chicken chops treated by different thawing methods, five conventional thawing methods were used to thaw the prepared chicken chops, and the evaluation of their quality was performed through measuring relevant indicators. The results showed that microwave thawing was the fastest (156 s), and low-temperature thawing was the slowest (28 806 s). The sensory scores of the prepared chicken chops treated by low temperature thawing and static water thawing were higher (85.2 and 84.8 points, respectively). Microwave thawing was beneficial to maintaining the water-holding capacity of the chicken chops. There were no significant differences in the L* values of the prepared chicken chops treated by different thawing methods (P>0.05). The a* value of the static water thawing group was the highest (18.84), while the b* value of the microwave thawing group was the highest (6.43). The hardness and shear strength of the samples treated by microwave thawing were the highest, showing significant differences compared with other thawing groups (P<0.05). The texture characteristics and tenderness of the samples treaded by air-fryer thawing were better. The results of electronic nose analysis indicated that the aroma of chicken chops could be well retained by the static water thawing and low-temperature thawing. The TVB-N value of the chicken chops after thawing in the air fryer was the highest (14.35 mg/100 g), and the total bacterial count of chicken chops after the low-temperature thawing was the highest (3.44 lg CFU/g). Static water thawing was beneficial for maintaining the freshness and hygiene of chicken chops. The microscopic images showed that the room temperature thawing, static water thawing, and low-temperature thawing were more conducive to maintaining the original tissue structure of the sample. In summary, in terms of overall thawing rate and quality post thawing, static water thawing was a better way for defrosting prepared chicken chops.
