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The effect of cryoprotectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat (MRM).

Author(s) : KIJOWSKI J., RICHARDSON R. I.

Type of article: Article

Summary

Both freezing and freeze-drying reduced the functionality of the MRM when no cryoprotectants were used. Sorbitol/sucrose showed some protections of gel forming ability of frozen samples whilst sorbitol/sucrose with tripolyphosphate gave stronger gels after freezing or freeze-drying than fresh samples. Most of the loss of functionality during freezing or freeze-drying was caused by loss of solubility of myosin and to a lesser extent actin. The combined presence of sorbitol/sucrose/tripolyphosphate restored most functional properties of the frozen or freeze-dried material to that of the fresh material.

Details

  • Original title: The effect of cryoprotectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat (MRM).
  • Record ID : 1997-0941
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 1
  • Publication date: 1996/01
  • Document available for consultation in the library of the IIR headquarters only.

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