Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Hsieh, Chang Wei ^a   Lai, Cheng Hung ^a   Ho, Wai Jane ^a   Huang, Su Chen ^a   Ko, Wen Ching ^a  

^a DA YEH UNIVERSITY   (Taiwan)

Author keywords

Cold storage; Freshness keeping; Frozen chicken meat; High voltage electrostatic field (HVEF); Thawing

Indexed keywords

NITROGEN DERIVATIVE; VOLATILE ORGANIC COMPOUND; WATER;

ALGORITHM; ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; COMPARATIVE STUDY; ELECTROCHEMICAL ANALYSIS; FOOD CONTROL; FOOD PRESERVATION; FREEZING; MEAT; METHODOLOGY; MICROBIOLOGY; PH; QUALITY CONTROL; STANDARD; THIGH; TIME; ANALYSIS; PROCEDURES; STANDARDS;

ALGORITHMS; ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; ELECTROCHEMICAL TECHNIQUES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZING; HYDROGEN-ION CONCENTRATION; MEAT; NITROGEN COMPOUNDS; QUALITY CONTROL; REFRIGERATION; THIGH; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 77952942121     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01594.x     Document Type: Article

References (33)

1. Anderson BA, Singh RP. Modeling the thawing of frozen foods using air impingement technology. Int J Refrig 2006, 29:294-304.
2. Official methods of analysis 2002, 4-5. AOAC, 17th ed, Washington, D.C., Assoc. of Official Analytical Chemists, p
3. Barbantia D, Pasquini M. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT-Food Sci Technol 2004, 38:895-901.
4. Barbosa-Canovas GV, Gongora-Nieto MM, Pothakamury UR, Swanson BG. Nonthermal preservation of foods 1998, 73-112. New York, Marcel Dekker, p
5. Barsotti L, Cheftel JC. Food processing by pulsed electric fields. II. Biological aspects. Food Rev Int 1999, 5(2):181-213.
6. Cao W, Nishiyama Y, Koide S. Electrohydrodynamic drying characteristics of wheat using high voltage electrostatic field. J Food Eng 2004, 62:209-13.
7. Connell JJ. Control of fish quality 1975, 179. Surrey, Fishing News (Books), p
8. Dimitrov DS. Electric field induced breakdown of lipid bilayers and cell membranes. J Membr Biol 1984, 78:53-60.
9. Fernández PP, Sanz PD, Molina-García AD, Otero L, Guignon B, Vaudagna SR. Conventional freezing plus high pressure-low temperature treatment: physical properties, microbial quality and storage stability of beef meat. Meat Sci 2007, 77:616-25.
10. Foegeding EA, Lanier TC, Hultin HO. Characteristics of edible muscle tissues. Food chemistry 1996, 879-942. Fennema OR, In, editor, New York, Marcel Dekker, p
11. Goral D, Kluza F. Experimental and analytical determination of freezing point depression. Electr J Polish Agric Univ, Agric Engr 2002, 5(2). http://www.ejpau.media.pl/volume5/issue2/engineering/art-03.html, Available from
12. Microorganisms in foods. 2: Sampling for microbiological analysis: principles and specific applications 1986, 127-56. ICMSF] Intl. Commission on Microbiological Specification for Foods, 2nd ed, Buffalo, N.Y., Univ. of Toronto Press, p
13. Jiménez SM, Salsi MS, Tiburzi MC, Rafaghelli RC, Tessi MA, Coutaz VR. Spoilage microflora in chicken breast stored at 4 °C: influence of packaging methods. J Appl Microbiol 1997, 83:613-18.
14. Kalichevsky MT, Knorr D, Lillford PJ. Potential food applications of high-pressure effects on ice-water transitions. Trends Food Sci Technol 1995, 6:253-58.
15. Kharel GP, Hashinaga F, Shintani R. Effect of high electric field on some fruits and vegetables. J Jpn Soc Cold Pres Food 1996, 22(1):17-22.
16. Kinsman DM, Kotula AW, Breidemstein BC. Muscle foods 1994, 71-4. New York, Chapman and Hall, p, 573
17. Mandigo RW, Osburn WN. Cured and processed meats. Freezing effects on food quality 1996, 135-82. Jeremiah LE, In, editor, New York, Marcel Dekker, p
18. Masniyom P, Benjakul S, Visessanguan W. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. J Agric Food Chem 2002, 82:873-80.
19. Mizuno A, Matsui M, Sasaki T, Mochizuki Y, Miyamoto N, Yata Y, Okuyama H, Arai T. Effect of controlled freezing-point storage of hearts-combined effect of controlled freezing-point storage and verapamil. Nippon Kyobu Geka Gakkai Zasshi 1990, 38:1145-51.
20. Nadeem Ahmed S, Chattopadhyay UK, Sherikar AT, Waskar VS, Paturkar AM, Latha C, Munde KD, Pathare NS. Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage. Meat Sci 2003, 63:339-44.
21. Ngapo TM, Babare IH, Reynolds J, Mawson RF. Freezing and thawing rate effects on drip loss from samples of pork. Meat Sci 1999, 53:149-58.
22. Ohtsuki T. Process for thawing foodstuffs. 1991, U.S. patent 5,034,236
23. Otto G, Roehe R, Looft H, Thoelking L, Kalm E. Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs. Meat Sci 2004, 68:401-9.
24. Otto G, Roehe R, Looft H, Thoelking L, Henning M, Plastow GS, Kalm E. Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs. Meat Sci 2006, 72:680-87.
25. Pearson D. Assessment of meat freshness in quality control employing chemical techniques. A review. J Food Sci 1968, 19:357-63.
26. Pearson D. The chemical analysis of foods 1976, 523-37. 7th ed, Livingston, Churchill, p
27. Rezaei M, Hosseini SF, Langrudi HE, Safari R, Hosseini SV. Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss). Food Chem 2007, 106:1161-65.
28. Ruiz-Capillas C, Moral A. Residual effect of CO2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres. Eur Food Res Technol 2001, 212:413-20.
29. Sawaya WN, Abu-Ruwaida AS, Hussain AJ, Khalafawi MS, Dashti BH. Shelf-life of vacuum-packaged eviscerated broiler carcasses under simulated market storage conditions. J Food Saf 1993, 13:305-21.
30. Shazmana A, Mizrahia S, Cogana U, Shimoni E. Examining for possible non-thermal effects during heating in a microwave oven. Food Chem 2007, 103:444-53.
31. Uemura J, Miyahara M, Matsumoto T, Ito T, Sakurai H. Effect of electric field on the defrosting rate of frozen pork. Nippon Shokuhin Kagaku Kaishi 2005, 52:311-14.
32. Yoshikawa M, Sugimoto K, Kamitaka M, Takagi S, Yoshida H. Freezer-refrigerator. 1990, U.S. patent 4,891,952
33. Zhao W, Yang R, Lu R, Tang Y, Zhang W. Investigation of the mechanisms of pulsed electric fields on inactivation of enzyme: lysozyme. J Agric Food Chem 2007, 55:9850-58.