title: Effect of freezing on electrical properties and quality of thawed chicken breast meat.
abstract: OBJECTIVE
  The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage.
  
  
  METHODS
  Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at -18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months).
  
  
  RESULTS
  The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat.
  
  
  CONCLUSIONS
  Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.
authors.affiliation: Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.
authors.forename: Ran
authors.initials: R
authors.lastname: Wei
authors.affiliation: Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.
authors.forename: Peng
authors.initials: P
authors.lastname: Wang
authors.affiliation: Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.
authors.forename: Minyi
authors.initials: M
authors.lastname: Han
authors.affiliation: Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.
authors.forename: Tianhao
authors.initials: T
authors.lastname: Chen
authors.affiliation: Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
keywords: Electrical Properties; Frozen-thawed Chicken Meat; Impedance; Quality