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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Dragan Kovačević & Krešimir Mastanjević, 2011. "Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 15-23.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:1042-cjfs
    DOI: 10.17221/1042-CJFS
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    Cited by:

    1. Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.

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