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Effect of cryoprotectants on the preservation of pork at - 26°C.

[In Polish. / En polonais.]

Author(s) : DZIOMDZIORA M., KRALA L.

Type of article: Article

Summary

The aim of the study was to determine the effect of polydextrose (6% addition) and a mixture of polydextrose (4%) with carrageen (0.2%) on the functional properties and thermostability of pork stored for 12 weeks at a temperature of - 26°C. It was proved that cryoprotectants could be used for protection of the functional properties of meat. Cryoprotectants can be added to the meat in the form of injected solutions and suspensions. The addition of polydextrose and its mixture with carrageen elevates the glass transition temperature, slows down the decrease of soluble protein content and increases and stabilizes the water-holding capacity. The addition of 6% polydextrose to meat significantly increases the temperature of thermal myosin denaturation. The results obtained confirm the theory proposed by Carpenter and Crowe that explains the mechanism of cryoprotective action of compounds with a high molecular weight.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 2006-1333
  • Languages: Polish
  • Source: Chlodnictwo - vol. 40 - n. 8
  • Publication date: 2005

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