CRYOPROTECTIVE EFFECT OF MALTOSE ON WASHED AND FROZEN STORED CHICKEN MEAT

被引：0

作者：

Kovachevich, D. ^{[1
]}

Mastanjevich, K. ^{[1
]}

机构：

[1] Univ JJ Strossmayer, Dept Food Technol, Fac Food Technol, HR-31000 Osijek, Croatia

来源：

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE | 2012年 / 18卷 / 03期

关键词：

thermal transitions temperature; cryoprotection; DSC; SEP; washed chicken meat; maltose; THERMAL-PROPERTIES; PROTEINS; DENATURATION; SURIMI; MUSCLE; SUBSTANCES; LACTITOL; DSC;

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The cryoprotective effects of maltose (w = 0-10%) on washed chicken meat (WCM) were investigated. WCM was produced from broiler meat, frozen and stored for 360 days on -30 degrees 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 maltose caused smaller decrease of protein solubility during frozen storage. The peak transitions temperatures (T-p) and denaturation enthalpies (Delta H) of myosin and actin of WCM samples showed increase during frozen storage (-30 degrees C) with the increase of mass fraction of maltose. Since the value of denaturation enthalpy is directly related to amount of native proteins, higher values of Delta H indicates to the higher cryoprotective effects of maltose.

引用

页码：429 / 434

页数：6

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