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Publication date: 2006-03-31
Pol. J. Food Nutr. Sci. 2006;56(1):23–27
The aim of the study was to determine the effect of polydextrose (6% addition) and a mixture of polydextrose (4%) with carrageen (0.2%) on the functional properties and thermostability of pork stored for 12 weeks at a temperature -26ºC. It was proved that cryoprotectants could be used for the protection of the functional properties of meat. Cryoprotectants can be added to meat in the form of injected solutions and suspensions. The addition of polydextrose and its mixture with carrageen elevates glass transition temperature, inhibits a decrease in soluble protein content as well as increases and stabilises water holding capacity. The addition of 6% polydextrose to meat increases significantly the temperature of thermal myosin denaturation. The results obtained confirm the theory proposed by Carpenter and Crowe that explains the mechanism of cryoprotective action of compounds with high molecular weight.