Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Dragan Kovačević and Krešimir Mastanjević
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Dragan Kovačević: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Krešimir Mastanjević: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia

Czech Journal of Food Sciences, 2011, vol. 29, issue 1, 15-23

Abstract: The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30°C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose and maltose causeda smaller loss of protein solubility during the frozen storage. Peak thermal transition (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in the peak thermal transition temperature (Tp) of myosin and actin to higher temperature as the mass fractions of trehalose and maltose increased. The transitions enthalpies of myosin and actin of the washed beef meat samples showed a higher increase with the increase of mass fraction of trehalose then of that of maltose. Since the value of denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH point to higher cryoprotective effects of trehalose.

Keywords: thermal transitions temperature; DSC; SEP; washed beef meat; trehalose; maltose (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:1042-cjfs

DOI: 10.17221/1042-CJFS

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