Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs

This study investigated the effects of two frozen storage temperatures (−20 and −40C) and four frozen storage periods (0, 4, 8 and 12 weeks) on quality of chicken meatballs. Results showed CIE L*, a*, T22 peak area ratio, water holding capacity (WHC), total extractable protein and textural decreased with increasing frozen storage temperature, but TBARs and chewiness increased. Besides, frozen storage at −40C was more effective in increasing a*, Hue (h) and chewiness compared with −20C (P < 0.05), and the WHC was higher than −20C (P < 0.05) at the eight week. No significant effect on L*, b*, TBARs, extractable protein concentration and texture was observed between −20 and −40C (P > 0.05). Meanwhile, all qualities were significantly influenced by frozen storage period (P < 0.05), except for water- and salt-soluble proteins concentration (P > 0.05). But, frozen storage for 8 weeks resulted in a further reduction in WHC and textural. Therefore, in consideration of economic situation, these results suggest that −20C and 8 weeks should be chosen as the most optimal frozen storage temperature and period. Practical Applications As one kind of welcomed prepared product, chicken meatballs are welcomed by purchasers, especially in the Chinese market. As we know, the best way to store these products is frozen. However, frozen storage can influence the eating qualities of meat and meat products. Therefore, this study was to determine the effect of different frozen storage temperature (−20 and −40C) and period (0, 4, 8 and 12 weeks) on the quality of chicken meatballs. The results of this study suggest that −20C and 8 weeks should be chosen as the most optimal frozen storage temperature and period. These results will provide theoretical basis for the production practice in the future.