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Influences of Xylooligosaccharides and Saccharides on the Properties of Meat Batter During Frozen Storage
Author(s) -
Wu YuBi,
Lin KuoWei
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12103
Subject(s) - chemistry , food science , sucrose , cryoprotectant , trehalose , sorbitol , emulsion , sugar , cooked meat , inulin , cold storage , water activity , water content , biochemistry , cryopreservation , embryo , geotechnical engineering , horticulture , engineering , biology , microbiology and biotechnology
The changes in physicochemical properties (freeze‐thaw stability, salt‐soluble protein concentration and protein surface hydrophobicity) of raw or cooked and frozen meat batters containing various levels of trehalose, sorbitol, sucrose and xylooligosaccharides ( XOS ) were investigated. Addition of saccharides increased the emulsion stability of meat batters. During frozen storage period, water‐soluble protein ( WSP ) concentrations remained higher for XOS treatments. Freeze‐thaw stability and water‐holding capacity of meat batters appeared to increase with elevated sugar levels. The trend of salt‐soluble protein ( SSP ) concentration changes was similar to that of WSP during cooking. Except for 4% sucrose and 8% sucrose, the changes in protein relative surface hydrophobicity ( RSo ) among treatments were similar during 12 weeks of frozen storage. However, XOS treatments were the least variable in RSo values indicating less protein structural change. The potential application of XOS as cryoprotectant as well as prebiotic in meat batter was demonstrated. Practical Applications Current results further demonstrate that addition of xylooligosaccharides to meat batter could efficiently impart cryoprotection. Substitution of sucrose in part or in full with the prebiotics XOS in Chinese‐style meatball and other emulsified meat products becomes possibly feasible.