CRYOPROTECTIVE EFFECT OF MALTOSE ON WASHED AND FROZEN STORED CHICKEN MEAT

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.