Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage

Jae 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 1
Externally publishedYes

Fingerprint

polydextrose
Sorbitol
frozen storage
cryoprotectants
Freezing
functional properties
Sucrose
beef
sorbitol
Muscles
Muscle Proteins
freezing
sucrose
Solubility
Meat
muscles
protein solubility
muscle protein
water holding capacity
Water

ASJC Scopus subject areas

  • Food Science

Cite this

Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage. / Park, Jae W.; Lanier, T. C.; Keeton, J. T.; Hamann, D. D.

In: Journal of Food Science, Vol. 52, No. 3, 01.05.1987, p. 537-542.

Research output: Contribution to journalArticle

Park, Jae W. ; Lanier, T. C. ; Keeton, J. T. ; Hamann, D. D. / Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage. In: Journal of Food Science. 1987 ; Vol. 52, No. 3. pp. 537-542.
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