|KIM, HYUN-WOOK - Purdue University
|MILLER, DANIKA - Purdue University
|YAN, FEIFEI - Purdue University
|WANG, WEICHAO - Purdue University
|Cheng, Heng Wei
|KIM, BRAD - Purdue University
Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/20/2016
Publication Date: 8/24/2016
Citation: Kim, H., Miller, D.K., Yan, F., Wang, W., Cheng, H., Kim, B. 2016. Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle. Food Chemistry. 75:34-41. doi: http://dx.doi.org/10.1016/j.lwt.2016.08.035.
Interpretive Summary: Freezing is one of the most common preservation methods to extend the shelf-life of chicken meat products. However, meat quality also changes during freezing and thawing processes. Our results showed that dietary probiotic supplementation and fast freezing had a significant inhibitory effect on lipid oxidation of frozen/thawed chicken breasts. Lipid oxidation is one major cause of quality deteriorations in frozen meat products. These results contribute to a better understanding of how dietary supplementation of probiotics impacts poultry production, and can be used by the poultry industry to develop management guidelines for improving broiler welfare and meat quality.
Technical Abstract: The objective of this study was to determine the effects of probiotic supplementation and fast freezing on quality attributes and oxidation stability of frozen/thawed chicken breast meat. Broilers were fed with a basal diet or the basal diet plus 250 ppm Sporulin (three strains of Bacillus subtilis) for 45 days. Pairs of breasts between the two treatments were randomly assigned to either slow (-30 ºC) or fast freezing (-70 ºC) and stored at -30 ºC. After thawing at 2 ºC for 24 h, half of the frozen/thawed breast samples from each treatment were stored for additional 48 h at 2 ºC. Probiotic supplementation substantially prevented the accumulation of primary and secondary lipid oxidation products (P < 0.05). Fast freezing significantly reduced thaw/purge loss and delayed lipid oxidation progress. Our results suggest that oxidative deterioration and increased purge/thaw loss of frozen chicken breasts can be minimized by probiotic supplementation and fast freezing.