Abstract
The effect of salt on the stability and quality of fresh chicken breast meat during supercooling preservation was investigated. The results showed that 0.75% salt kept the non-frozen state of chicken breast at −3 °C for 12 days. Compared to storage at −1 °C, storing at −3 °C could further extend the shelf life of chicken, but there was a risk of freezing the chicken meat (31% frozen after 4 d and all after 8 d). Microstructure images revealed that muscle fibers in the −3 °C samples were destroyed by crystallization, whereas ice nucleation was not observed in the −3 °C + salt treatment. The drip loss and centrifuging loss of the −3 °C + salt group after 12 days of storage (1.48%, 20.10%) were significantly lower than those of the −1 °C group (4.14%, 24.49%), the −3 °C group (8.37%, 27.47%), and the −1 °C + salt group (1.99%, 22.60%). Low-field nuclear magnetic resonance results showed that water migration in chicken breast was inhibited with −3 °C + salt treatment. Overall, the good quality of chicken breast was maintained by −3 °C + salt. The results provide a theoretical basis for industrial application of supercooling preservation of chicken.
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