Influences of Xylooligosaccharides and Saccharides on the Properties of Meat Batter During Frozen Storage

Abstract

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.

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

“…A study by Wu and Lin et al evaluated the freezing and thawing stability of meat paste with XOS, sorbitol, sucrose, and TR. It was found that all four sugars could decrease the water loss of the meat paste, with the 8% XOS treatment group having the best freezing and thawing stability [59]. In addition, the XOS prawn meat showed good low temperature protection, because the XOS can improve shrimp myosin two chain consistency and collaborative, reduce the total interaction energy of shrimp myosin and water molecules, replace the shrimp myosin around the water molecules, so as to stabilize the shrimp myosin in the process of freezing storage structure, improve WHC [188].…”

“…(V) Polysaccharides with different molecular weights can also serve as antifreeze agents in the freezing of meat products to prevent the denaturation of muscle proteins, which is due to their ability to increase the apparent tension of water [32,59]; (VI) A few SWRAs, such as TR, can increase the vitrification temperature of a system, causing the cell components to enter a vitrification state, forming a continuous phase, inhibiting the movement of water molecules, and preventing ice crystal growth [60]. Thus, the application of SWRA for excellent WHC of meat products has been paid more and more attention.…”

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles

“…Xylooligosaccharides (XO), which are produced by the hydrolysis of xylan through endo-1,4-β-xylanase and cannot be absorbed by the stomach or intestines [ 13 ], play an essential role in regulating human health, especially in promoting the growth of bifid-bacteria better than other oligosaccharides [ 14 ]. It is worth noting that XO, as a cryoprotectant, has a better protective effect than other sugars, such as sucrose, and does not add extra calories [ 15 ]. Bin Zhang et al [ 16 ] demonstrated that XO forms hydrogen bonds with myosin to replace its surrounding water molecules, thereby reducing the negative effect of ice crystals on MP during frozen storage.…”

Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus)

“…Cryoprotectants are compounds that have been used to improve the quality and extend the shelf-life of frozen seafood (Zhang et al, 2017). Among these compounds, low-molecular weight sugars and polyols have been reported to be cryoprotective against protein denaturation in frozen fish muscle (Park, 1994;Wu & Lin, 2014). These sugars exhibit their cryoprotective effect by preventing the withdrawal of water from the protein, which increases the amount of bound water and prevents the loss of protein solubility (Chao, Bin, Lu-Kai, & Peng, 2007).…”