Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water

Subash Shrestha, Donald Schaffner, Brian A. Nummer

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

Boneless chicken breast portions were thawed by submersion in hot water (60 °C) and compared to refrigerator thawing. Thawing in hot water was significantly quicker (2-8.5 min) than refrigerator thawing (10-15.5 h). Thawing time in hot water increased with an increase in meat thickness. Sensory panelists could not distinguish a difference between hot water versus refrigerator thawed and subsequently grilled chicken breast portions. A model for Salmonella growth predicts that thawing chicken breast at the slowest rate in this study (0.5 °C/min) would result in a lower increase in the Salmonella concentration than that expected for room temperature storage for 4 h.

Original languageEnglish (US)
Pages (from-to)706-708
Number of pages3
JournalFood Control
Volume20
Issue number8
DOIs
StatePublished - Aug 2009

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biotechnology

Keywords

  • Breast
  • Chicken
  • Quality
  • Rapid
  • Safety
  • Thawing

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