Effect of freezing under high voltage electrostatic fields on physical characteristics of chicken breast
Keywords:Chicken breast, freezing, high voltage electrostatic field, texture
Freezing is one of the most common methods for preserving food as it is an effective way to extend shelf life and preserve flavor and color. Currently, the high voltage electrostatic field (HVEF) has been studied to assist freezing meats such as lamb and pork. The results showed that the drip loss decreased, and textures were closed to unfrozen meat. However, many works had studied the effect of HVEF assisted freezing on texture of thawed small meat samples (around 1 – 15 g), and there was little information on texture of cooked products. The objective of this research is to study the physical characteristics of cooked chicken breast, with higher weight (38 ± 2 g.), frozen under different HVEF intensities. The chicken breasts were cut into 2 cm thickness and sealed in plastic bag (LDPE). The HVEF intensities (0, 1.25, 1.875, 2.5 and 3.125 kV/cm) were applied with freezing temperature at -20ºC for 5 h. Frozen samples were kept at -40ºC until they were analyzed. Then the samples were thawed at ambient temperature and cooked at 95-100ºC. The drip loss and cooking loss of HVEF treatment decreased when they were compared to conventional freezing. The moisture content of cooked products was higher than those of products without HVEF. For texture, the hardness and chewiness of cooked products were decreased statistically significant difference from non-HVEF treatment, but the springiness and cohesiveness were not significantly different.
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