Influence of Food Antistaling Agents on Quality of Fresh Chicken Breast during Controlled Freezing-point Storage

To prolong the shelf-life of chicken breast,this study investigated the effect of the food antistaling agents soaked with ginger essential oil on the color,pH,WHC,TVB-N value,TBARS value,microbiological,electrical conductivity and dynamic rheological of chicken breast during controlled freezing-point storage(CFPS). The results showed that food antistaling agents could decrease pH,total viable counts,total volatile basic nitrogen(TVB-N),electrical conductivity significantly(P<0.05)compared with CFPS alone. As well the WHC and color were maintained and the lipid oxidation was inhibited. Dynamic rheological analysis showed that the treatment with food antistaling agents could maintain the gel properties of chicken breast meat,and prolong the shelf-life of chicken breast by 3~9 d. The preservative effect of treatment with 4 and 6 sheets food antistaling agents(P4,P6)was significantly higher than the ones treated with 2 sheets food antistaling agents(P2)(P<0.05). Moreover,the drip loss,TVB-N value and electrical conductivity of chicken breast meat showed significant differences only on the 24th day between P4 and P6(P<0.05). There were no significant differences in other indictors between P4 and P6(P>0.05).In conclusion,combined with economic factors and other comprehensive considerations,P4 could maintain the better quality during controlled freezing-point storage and the shelf-life of chicken breast can be prolonged by 9 d.