CRYOPROTECTION OF PORK

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.