Premium
Cryoprotectant Effects during Short Time Frozen Storage of Chicken Myofibrillar Protein Isolates
Author(s) -
UIJTTENBOOGAART T.G.,
TRZISZKA T.L.,
SCHREURS F.J.G.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04254.x
Subject(s) - cryoprotectant , sorbitol , myofibril , sucrose , chemistry , denaturation (fissile materials) , food science , chromatography , starch , biochemistry , cryopreservation , biology , nuclear chemistry , embryo , microbiology and biotechnology
The purpose of our study was to determine whether stabilization of myofibrillar protein isolates (MPI) during frozen storage could be achieved by addition of certain cryoprotectants. For 2–4 wk at ‐ 21°C MPI were exposed to different freezing and thawing treatments to also determine to what extent cryoprotectants may prevent denaturation of MPI. Overall evaluation of color, weight losses of gels during cooking as well as texture proved that 2.8% sorbitol in combination with 4% starch was the best cryoprotectant. A positive effect was also noted for a mixture of 2.8% sorbitol and 4% sucrose. In contrast, the addition of a dextrose polymer mixture to MPI was not effective in maintaining product integrity.