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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #410227
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Effects of freezing/thawing on T2 relaxation measurements in chicken breast meat

Author
item Zhuang, Hong
item CHOI, JANGHAN - Oak Ridge Institute For Science And Education (ORISE)
item Bowker, Brian
item Kong, Byungwhi
item KIM, WOO KYUN - University Of Georgia

Submitted to: Annual Experimental Nuclear Magnetic Resonance Conference
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2024
Publication Date: 4/7/2024
Citation: Zhuang, H., Choi, J., Bowker, B.C., Kong, B.C., Kim, W. 2024. Effects of freezing/thawing on T2 relaxation measurements in chicken breast meat. Annual Experimental Nuclear Magnetic Resonance Conference. https://doi.org//enc-conference.org/ENC-ISMAR-Abstract-Submission.

Interpretive Summary:

Technical Abstract: Effects of freezing/thawing on T2 relaxation were investigated in chicken fillets (Pectoralis major). Fillets were frozen at -20, -40, or -200°C and thawed at either 4 or 20°C. T2 relaxation was measured using Bruker LF-NMR 90II pre-freezing and post-thawing. Three water components, referred as T2b, T21, and T22, were identified with average relaxation times of 4.5, 43.9 and 125.2 ms pre-freezing and 4.7, 43.1, and 122.8 ms post-thawing. Freezing/thawing significantly affected T2 component parameters T (peak time), P (relative peak area), and A (normalized peak area). Freezing/thawing tended to increase T2b, P22, and A22 regardless of treatment temperatures. Thawing at 4°C reduced T2b, T21, T22, P21, and A21 but increased P22 and A22 compared with 20°C regardless of freezing temperature.