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USE OF CRYOPROTECTANTS TO STABILIZE FUNCTIONAL PROPERTIES OF PRERIGOR SALTED BEEF DURING FROZEN STORAGE.

Author(s) : PARK J. W.

Type of article: Article

Summary

CHANGES IN GEL-FORMING ABILITY, WATER-HOLDING CAPACITY, AND PROTEIN SOLUBILITY OF SALTED PRERIGOR AND POSTRIGOR BEEF WERE MEASURED OVER 6 MONTHS FROZEN STORAGE AT 245 K (-28 DEG C), AS AFFECTED BY ADDITION OF 5.6% CRYOPROTECTANTS: POLYDEXTROSE OR A MIXTURE (1:1) OF SUCROSE AND SORBITOL. ADDITION OF SODIUM CHLORIDE TO COMMINUTED MUSCLE PRIOR TO FREEZING ACCELERATED DESTABILIZATION OF MUSCLE PROTEINS WITH RESPECT TO FUNCTIONAL PROPERTIES. THIS EFFECT WAS REDUCED BY CRYOPROTECTANTS ; MOST EFFECTIVELY BY SUCROSE/SORBITOL.

Details

  • Original title: USE OF CRYOPROTECTANTS TO STABILIZE FUNCTIONAL PROPERTIES OF PRERIGOR SALTED BEEF DURING FROZEN STORAGE.
  • Record ID : 1988-0192
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 3; 1987.05-06; 537-542; 6 fig.; 36 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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