The effects of different
freezing rates on the physicochemical properties and rheological properties of
chicken were studied, such as slow freezing at -20 ℃,
rapid freezing at -40 ℃ and
-80 ℃. The results showed that during
freezing process the pH, soluble protein content decreased, and the
conductivity, L* increased. The conductivity, TBARS, soluble protein content of
slow freezing and
that the pH, soluble protein content of rapid freezing groups were
significantly different of fresh chicken soup(p<0.05).
The conductivity, TBARS were significantly different between slow freezing and
rapid freezing process(p<0.05).
The physicochemical properties
of groups at -40 ℃
and -80 ℃
were no significant differences(p>0.05)
except conductivity. With the increase of shear rate, the viscosity value
decreased and the shear stress increased. When at the same shear rate, the
viscosity and shear stress of the frozen chicken were lower than control group.
The soup at -20 ℃ freezing
has significant effect relatively. Compared with the slow
freezing chicken, rapid freezing process has less effect on viscosity
and shear stress. Comprehensively, rapid freezing treatment will be more
suitable for chicken soup.