Effect of Controlled Freezing Point Storage on Chicken Breast Characteristic during Aging after Post-mortem

The study was conducted to investigate the effects of controlled freezing point storage on post-mortem aging. Breast of white-feather chickens were used to investigate the variety of pH,shear force,lactic acid,pyruvate kinase and lactate dehydrogenase enzyme activity under cold storage(4℃)and controlled freezing point storage(-1.5℃). The results showed that the extreme value of pH,shear force and lactic acid were delay under controlled freezing point storage. And controlled freezing point could impact the decrease of pyruvate kinase activity and lactic dehydrogenase activity. Compare with chicken breast under cold storage,the minimum value of pH was delayed for 6 h under controlled freezing point. The accumulation of lactic acid was delayed for 2 h. The maximum of shear force was delayed for 2 h. The activity of pyruvate kinase and lactate dehydrogenase was delayed for 2 h. Under controlled freezing point,the maturation of chicken breast was delayed about 2~6 h. There was no significant difference in the trend of each value under cold storage and controlled freezing point storage. And there was no significant difference in the extreme value of each index(p>0.05).