Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 329 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042971

Effects of different starch coating on quality of chicken fillet under freeze-thaw cycle

  • YU Jian ,
  • JI Weifan ,
  • GE Chengdang ,
  • DU Hao ,
  • YAN Han ,
  • WANG Xinyi ,
  • LI Peiyan ,
  • WU Xiaowei
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  • (Associated Discipline Key Laboratory of Whole Nutrition and High-value Utilization, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, School of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China)

Received date: 2025-04-09

  Revised date: 2025-07-01

  Online published: 2026-03-13

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Abstract

In order to screen out the starch-based coating formula that maintains the stable quality of chicken fillet under freeze-thaw cycle, this study used medium gluten flour as the control group, and six kinds of starch were mixed with medium gluten flour at the ratio of 4∶6 as the experimental group.The coating rate and viscosity of the batter without freeze-thaw cycle, as well as the thermal properties, water precipitation rate before and after freeze-thaw cycle, and the water and oil content, color, texture, microstructure, sensory quality of fried chicken fillet after freeze-thaw treatment were determined.The results showed that the addition of starch reduced the viscosity and coating rate of the paste.Except for the potato starch group, freeze-thawing increased the initial gelatinization temperature (T0) of other starch groups.The water separation rate of corn starch group only increased by 2.55%.The moisture content in the crust of broad bean starch group decreased from 26.72% to 23.71%, while other groups increased.The oil content in the crust of canna starch group and pea starch group increased from 27.76% to 29.31%, 26.54% to 27.26%, respectively, while other groups decreased.Compared with the control group, the addition of starch externally increased the L*and a*of chicken fillet.After freeze-thawing, L*and a* in corn starch group increased, while b* decreased, in the other groups, L* increased, while a* and b*decreased.The addition of starch significantly (P<0.05) reduced the hardness of the crust from 28.24 N to 17.39 N.The scanning electron microscope results showed that the core muscle fiber in the corn starch group and potato starch group changed little.The sensory evaluation of corn starch group was the best.This study has important theoretical guiding significance for improving the quality of coated meat products during cold chain transportation.

Key words： coating; starch; freeze-thaw cycle; chicken fillet; quality

Cite this article

YU Jian , JI Weifan , GE Chengdang , DU Hao , YAN Han , WANG Xinyi , LI Peiyan , WU Xiaowei . Effects of different starch coating on quality of chicken fillet under freeze-thaw cycle[J]. Food and Fermentation Industries, 2026 , 52(3) : 329 -338 . DOI: 10.13995/j.cnki.11-1802/ts.042971

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