Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles

The changes in physicochemical properties of salt-soluble proteins and gel prepared with chicken breast muscles during −1.5oC (ice-temperature) 4oC (refrigerated temperature) storage were investigated. Compared the samples stored group, decrease solubility, content total sulfhydryl available groups SSP from at was effectively delayed, increase both surface hydrophobicity disulfide bond obviously inhibited. had much higher holding capacity water, lower cooking loss, better springiness, more uniform three-dimensional network structures smaller-sized pores than those 4°C stored-samples. Additionally, great proportions non-flowing water free ratio observed storage. In short, ice-temperature used for meat preservation refrigerated