Abstract:Using fresh chicken breast as raw material and freezing point as the index，the response surface method was used to optimize the ratio of freezing point regulator，and the quality change of chilled chicken during storage was studied.The results showed that the best formula for screening the freezing point regulator was NaCl of 5.48%，trehalose of 3.12%，VC of 2.06%，sorbitol of 2.06%.Under this condition，the freezing point of chicken was predicted to be -2.4 ℃. At the storage temperature of -2.4 ℃，with the extension of storage time，the hardness，elasticity，adhesiveness，chewiness and restorability of the treatment group with freezing point regulator were significantly better than those of the control group without freezing point regulator（P<0.05）.And the treatment group had higher L*and a*，lower b*，maintaining a good color of meat.The increase of total volatile basic nitrogen（TVB-N）in the treatment group was lower than that in the control group during storage，and the shelf life could be extended to 24 days.Microstructure analysis of chilled chicken at storage of 24 d by scanning electron microscopy（SEM）showed that the treatment group had better meat structure than the control group，and its myofibril structure did not break，arranged neatly and tightly.