Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat

Abstract

This study investigated the potential of isochoric freezing for chicken breast meat for the first time. Chicken breast samples were immersed in isochoric NaCl solutions with various concentrations of 0 (pure water, PW), 1.5 and 2.5 % at −4 and −8 °C, respectively, and effects of process parameters such as temperature, pressure, and solution concentration on quality characteristics of the sample including colour, water holding capacity, weight loss, texture, microstructure, and water mobility were evaluated. Results showed that increasing NaCl concentrations depressed freezing temperature and pressure and samples treated in PW and 1.5 % NaCl solution at −4 and −8 °C exhibited a significant decrease (P < 0.05) in the quality characteristics, while those treated in 2.5 % solution at −4 and −8 °C showed no significant difference compared with the control. These results indicated the potential for enhancing the quality of meats preserved in isochoric systems.