title: Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field.
abstract: One of the most popular issues in electrostatic biology is the effects of a high-voltage electrostatic field (HVEF) on the thawing of chicken thigh meat. In this study, chicken thigh meat was treated with HVEF (E-group), and compared to samples stored in a common refrigerator (R-group), to investigate how HVEF affects chicken thigh meat quality after thawing at low temperature storage (-3 and 4 degrees C). The results showed that there were no significant differences in biochemical and microorganism indices at -3 degrees C. However, the HVEF can significantly shorten thawing time for frozen chicken thigh meat at -3 degrees C. After thawing chicken thigh meat and storing at 4 degrees C, the total viable counts reached the Intl. Commission on Microbiological Specification for Foods limit of 10(7) CFU/g on the 6 and 8 d for the R- and E-group, respectively. On the 8th d, the volatile basic nitrogen had increased from 11.24 mg/100 g to 21.9 mg/100 g for the E-group and 39.9 mg/100 g for the R-group, respectively. The biochemical and microorganism indices also indicated that the E-group treatment yielded better results on thawing than the R-group treatment. The application of this model has the potential to keep products fresh.
authors.affiliation: Dept. of Medicinal Botanicals and Health Care, Da-Yeh Univ., 168 Univ. Rd, Da-Tsuen, Chang-Hua, Taiwan, Republic of China.
authors.forename: Chang-Wei
authors.initials: CW
authors.lastname: Hsieh
authors.forename: Cheng-Hung
authors.initials: CH
authors.lastname: Lai
authors.forename: Wai-Jane
authors.initials: WJ
authors.lastname: Ho
authors.forename: Su-Chen
authors.initials: SC
authors.lastname: Huang
authors.forename: Wen-Ching
authors.initials: WC
authors.lastname: Ko
mesh_terms: D000465:Algorithms; D000818:Animals; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D055664:Electrochemical Techniques; D005516:Food Microbiology / Q000592:standards; D005519:Food Preservation / Q000379:methods*; D005615:Freezing / Q000009:adverse effects*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D017672:Nitrogen Compounds; D011786:Quality Control; D012034:Refrigeration / Q000009:adverse effects* / Q000379:methods; D013848:Thigh; D013997:Time Factors; D055549:Volatile Organic Compounds; D014867:Water / Q000032:analysis
chemical_list: D017672:Nitrogen Compounds; D055549:Volatile Organic Compounds; D014867:Water