Why do frozen chicken legs have a strange odor

The strange taste of frozen chicken legs is usually related to improper storage or repeated thawing, mainly due to protein oxidation, fatty acid decay, residual blood, microbial reproduction, and prolonged freezing time.

1. Protein Oxidation

During the freezing process, the protein structure of chicken may undergo denaturation, and prolonged exposure to air can lead to oxidation reactions, producing a metallic or putrid odor. The degree of oxidation is closely related to fluctuations in freezing temperature and packaging sealing, and the odor of chicken legs packaged in vacuum is relatively lighter.

2. Fatty Acid Decay

Subcutaneous fat in chicken legs will still slowly oxidize in low temperature environments, especially when stored at temperatures above minus 18 degrees Celsius. Fat hydrolysis will produce aldehydes, ketones, and other substances with irritating odors. This rancid odor will worsen with prolonged freezing time.

3. Residual Blood

Blood that has not been fully drained after slaughter forms ice crystals during freezing. After thawing, the blood seeps out and binds with muscle proteins, which may produce a fishy rust smell. Choosing pre cooled and acid treated chilled chicken legs when purchasing can reduce such problems.

4. Microbial reproduction

Before freezing, there may be bacterial contamination or temperature control during transportation, and some low-temperature tolerant microorganisms can still slowly reproduce, decomposing meat products and producing odorous substances such as sulfides. This situation is often accompanied by spoilage characteristics such as sticky and slippery meat.

5. Long freezing time

The temperature in the freezer compartment of a household refrigerator is unstable, and storage for more than 3 months can cause continuous dehydration of chicken cells, resulting in myoglobin browning and the production of an old odor. The quick freezing process of commercial cold storage can delay but cannot completely prevent this process.

It is recommended to choose products with a recent production date and intact packaging to avoid repeated freeze-thaw cycles. Before cooking, soak in light salt water or ginger and scallion water to remove the flavor, and heat thoroughly to a center temperature of 75 degrees Celsius or above. Pay attention to the elasticity and mucus of the meat. If there is an odor accompanied by significant texture changes, stop eating. Seal with plastic wrap to isolate from air during daily storage, and try to consume within two months.