Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat

Abstract

Investigations were conducted on mechanically recovered poultry meat (MRPM) and on protein preparation obtained from MRPM by washing it first with 1% water solution of sodium chloride and with water afterwards. The raw materials were frozen at the temperature of -23 C. The effect of added stabilizers on the quality of gels produced from fresh raw materials, and after freezing and frozen storage was assessed. The following additives were used: 1% pork hydrolizate (Pork Stock), 0.5% Cremodan containing carrageens, and 1.5% bovine blood plasma (AMP 600N). Freezing and frozen storage caused a significant reduction of functional properties of MRPM and its protein preparation. None of the examined additives protected simultaneously all the investigated functional properties of the frozen samples. The amount of thermal drip, the gel texture and the amount of protein transition heat were determined by scanning differential calorimetry. The lowest thermal drip in gels obtained from frozen-stored samples was observed when bovine blood plasma was used as a stabilizer. On the other hand, the most advantageous protective effect on the proteins of the frozen MRPM and on the preparation, determined by mechanical strain resistance of the gels, was found with 1% pork hydrolizate added. The results of thermodynamic investigations of proteins revealed that the best protective effect on the frozen preparation was observed with 1.5% blood plasma added. No protective activity of added Cremodan on proteins of the frozen protein preparation was noted.

Cryoprotective effect of trehalose on washed chicken meat

“…Denaturation enthalpies of myosin and actin for WCM samples with addition of trehalose (w=0-10%), during 360 days of frozen storage, are shown in Table 2. The values of ΔH of myosin and actin showed decrease with the increase of storage time (Sych et al 1990;Herrera et al 2001;Stangierski and Kijowski 2003), highest decreases of ΔH of myosin and actin in all samples were in the first 30 days, especially for sample without additive. Values of ΔH for myosin and actin showed increase with the increase of mass fraction of trehalose, with the exceptions of day 0, which is in agreement with the results reported by Stangierski and Kijowski (2008).…”

“…To protect myofibrillar proteins from freezedenaturation and during frozen storage and maintain its possibly high processability, cryoprotectants, such as disaccharides, polysaccharides, polyalcohol's, acids, polyphosphates are generally added (Park et al 1988;MacDonald and Lanier 1991). Most commonly used methods for determination cryoprotective effects of added substances are measurement of myofibrillar protein solubility SEP (Salt extractable protein), Ca 2+ ATP-ase activity, unfrozen water by Nuclear Magnet Resonance (NMR), and transition temperatures and enthalpy of myofibrillar proteins by Differential scanning calorimetry (DSC) (Sych et al 1990;Park 1994;Kijowski and Richardson 1996;Stangierski and Kijowski 2003;Day and Dora 2010;Nopianti et al 2011). Differential scanning calorimetry (DSC) is a useful technique for studying thermal behaviour of muscle proteins (Barbut and Findlay 1991).…”

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

“…The sample of WBM without the addition of trehalose after 360 days of frozen storage showed 56.95% and 55.61% reduction of myosin and actin (Sych et al 1990). In general, the sample of WBM without the additions of trehalose and maltose showed the highest decrease in myosin and actin ΔH throughout 360 days of frozen storage (Sych et al 1990;Herrera et al 2001;Stangierski & Kijowski 2003, 2008. The highest values of transition enthalpies were observed in the samples mixed with 10% of trehalose, for all frozen storage time intervals.…”

“…2+ ATP-ase activity, unfrozen water by Nuclear Magnet Resonance (NMR), and transition temperatures and enthalpy of myofibrillar proteins by Differential scanning calorimetry (DSC) (Sych et al 1990;Park et al 1993;Park 1994;Yang & Froning 1994;Kijowski & Richardson 1996;Stangierski & Kijowski 2003). Differential scanning calorimetry (DSC) is a useful technique for studying the thermal behaviour of muscle proteins (Barbut & Findlay 1991).…”

Cryoprotective effect of polydextrose on chicken surimi

“…Freezing and frozen storage is the most frequently used preservation technique for this kind of meat product, however, it causes protein denaturation, which is expressed as the loss of functional properties such as protein solubility and water holding capacity on heating (Uijttenboogaart et al 1993;Kijowski & Richardson 1996;Stangierski & Kijowski 2003;Thawornchinsombut & Park 2006;Stangierski & Kijowski 2008). To protect myofibrillar proteins from colddenaturation during frozen storage, cryoprotectants are generally added (Lee 1984;Park et al 1996).…”