Effect Of Myofibrillar Water On The Quality Of Chicken Breast During Thawing And Sauce

In order to find out the contribution of myofibrillar water to the quality change of chicken breast meat during thawing and sauce brine,chilled chicken breast meat 32 hours after slaughter was frozen for 24 hours at-25℃,then frozen meat samples were thawed by different thawing methods(4 ℃ refrigeration,ultrasound-1,ultrasound-2,microwave-1 and microwave-2),then boiled at different temperatures(72℃,85℃).The thawed meat samples were processed at 60 min,90 min and 120 min,and the effects of thawing methods and basic technology of sauce and brine on chicken breast meat quality were investigated by low field nuclear magnetic resonance(LF-NMR).The results are as follows:1.After thawing,the shear stress in the refrigerated group was significantly higher than that in the control group(P < 0.05);the length of sarcomeres in the two ultrasound groups was significantly shortened.Thawing method had no significant effect on the appearance and flavor of meat samples(P > 0.05).The texture and juiciness score of microwave-2 group was closest to that of control group,and the overall acceptability was higher.The texture and juiciness of refrigerated group and two ultrasound groups were worse,and the overall acceptability was lower.Compared with the control group,the cold storage group and the two ultrasound groups did not migrate easily from flowing water T22(40-50 ms)to free water T23(100-250 ms),while the microwave-2 group and ultrasound-2 group had strong bound water group T20(0-0.1 ms).The correlation analysis showed that the increase of bound water and non-flowing water content in raw meat samples contributed to the improvement of WHC and tenderness of raw meat samples,and played a positive role in the change of meat quality of chicken breast,while the increase of free water content played a negative role in the quality of chicken breast.2.After cooking,the yield,moisture content and MFI value of each group decreased to valley at 85℃ and 100℃;the length of sarcomere of each group was significantly shortened with the increase of cooking temperature(P<0.05);The shortening rate of sarcomere length in the control group was significantly higher than that in the five thawing groups at three temperatures(P<0.05),and the water content was significantly lower than that in the five thawing groups(P<0.05);each group had more at 85℃.High hardness and chewiness;the shear force of the control group and the ultrasound-2 group was affected by temperature(P<0.05),andreached the peak at 85℃;the sensory evaluation showed: the scores between the thawing group and the control group There was no significant difference,and the boiled chicken breast at 85℃had a higher chewing taste and overall acceptability.In summary,it is better to use 85℃ as the temperature for later halogenation.The water distribution of T2 in the white cooking process changed significantly.The microwave-1 group experienced the migration of non-flowing water or free water to the combined water at three temperatures,and the peak of the T21 peak was significant before 72℃.Shift(P<0.05);the microwave-2 group migrated to the bound water at72℃ and 85℃.In the cold storage group,the non-flowing water migrated to free water at 100℃.Correlation analysis showed that the longer the sarcomere length of the meat at 85℃,the higher the moisture content and the higher the proportion of combined water content in myofibrillar water.3.The results of different thawing time showed that the yield,surface L*,sectional L*,hardness,elasticity,chewiness,resilience and shear force of broiler breast almost all showed a downward trend,while MFI,surface a* and sectional a* showed an increasing trend.The results of sensory evaluation showed that the sensory characteristics of chicken breast meat stewed for90 minutes were the best.In addition,the transverse relaxation time of the three water groups in the meat samples of each group shifted to different degrees during the brine process,and with the extension of the brine time,the migration of free water or non-flowing water to bound water occurred in all groups.The results of correlation analysis showed that the correlation between myofibrillar water and other physical and chemical indicators reflecting meat quality gradually decreased or even did not exist with the prolongation of brine processing time.