Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage

J. W. PARK, T. C. LANIER, J. T. KEETON, D. D. HAMANN

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Changes in functional properties (gelforming ability, water‐holding capacity, and protein solubility) of salted prerigor beef and postrigor beef were measured over 6 months frozen storage at −28°C, as affected by addition of 5.6% cryoprotectants [Polydextrose® or a mixture (1:1) of sucrose and sorbitol]. Addition of NaCl 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 and only slightly less effectively by polydextrose. As evidenced by the parameters investigated, quality of prerigor salted muscle treated with cryoprotectants and stored 6 months was approximately equal to that of untreated postrigor meat prior to freezing.

Original languageEnglish
Pages (from-to)537-542
Number of pages6
JournalJournal of Food Science
Volume52
Issue number3
DOIs
Publication statusPublished - 1987 May

ASJC Scopus subject areas

  • Food Science

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