Abstract:Based on pH value，water activity，color，principal component analysis and texture characteristics as physicochemical indicators combined with sensory evaluation，the changes of chicken breast meat at different frozen temperatures of-20，-40℃ and-80℃ were investigated.The results showed that the pH value of chicken breast increased first and then decreased with the prolongation of frozen storage time at-20℃frozen storage temperature，while the pH value increased gradually at-40℃ and-80℃.During the frozen storage process，the water activity value，a*value，b*value，hardness，elasticity and cohesiveness of chicken breast showed a downward trend with the extension of frozen storage time，but L*value showed an upward trend.The sensory scores of chicken breast decreased as frozen storage time increased.Generally speaking，chicken breast could be better preserved at lower frozen storage temperature and shorter frozen storage time.