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.
|Number of pages||6|
|Journal||Journal of Food Science|
|Publication status||Published - 1987 May|
ASJC Scopus subject areas
- Food Science