Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions

This study investigated the effects of 10% NaCl, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) treatments on textural and microstructural properties of chicken breasts during 10 mo of frozen storage at -20 C. Fresh chicken breasts were treated for 10 min with 10% NaCl and various phosphate solutions, including TSP, STPP, and TKPP, and stored in a -20 C freezer for 10 mo. Frozen chicken breasts were completely thawed at 4 C and oven-baked at 177 C for 20 min. Shear force, drip loss, and cooking loss were measured. In addition, ice crystal formation and structure changes of frozen chicken breasts during storage were evaluated using transmission electron microscopy (TEM). Treating chicken breasts with 10% TSP and STPP solution significantly reduced drip and cooking losses as well as minimized ice crystal formation and freeze-induced shrinkage of myofibrils. No significant texture toughening was observed in frozen chicken breasts regardless of treatments. These results suggest that the perceived quality losses of frozen chicken breast were not associated with texture toughening. The water-binding ability of chicken meat was the most important factor in maintaining the quality of chicken breast during extended frozen storage, which can be accomplished by treating chicken breasts with 10% TSP and STPP solutions before frozen storage.