Czech J. Food Sci., 2011, 29(1):15-23 | DOI: 10.17221/1042-CJFS

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Dragan Kovačević, Krešimir Mastanjević
Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia

The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30°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 trehalose and maltose causeda smaller loss of protein solubility during the frozen storage. Peak thermal transition (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in the peak thermal transition temperature (Tp) of myosin and actin to higher temperature as the mass fractions of trehalose and maltose increased. The transitions enthalpies of myosin and actin of the washed beef meat samples showed a higher increase with the increase of mass fraction of trehalose then of that of maltose. Since the value of denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH point to higher cryoprotective effects of trehalose.

Keywords: thermal transitions temperature; DSC; SEP; washed beef meat; trehalose; maltose

Published: February 28, 2011  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kovačević D, Mastanjević K. Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat. Czech J. Food Sci. 2011;29(1):15-23. doi: 10.17221/1042-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Aktas N., Aksu M.I., Kaya M. (2005): Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. Food Chemistry, 90: 649-654. Go to original source...
    2. AOAC (2007). Determination of Fat, Moisture and Protein in Meat and Meat Products by Spectroscopy/Near Infrared Spectroscopy. 2007.04. In: Official Methods of Analysis. 18 th Ed. Association of Official Analytical Chemists, Gaithersburg.
    3. Auh J.H., Lee H.G., Kim J.W., Kim J.C., Yoon H.S., Park K.H. (1999): Highly concentrated branched oligosaccharides as cryoprotectant for surimi. Journal of Food Science, 64: 418-422. Go to original source...
    4. Barbut S., Findlay C.J. (1991): Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle. Journal of Food Science, 56: 180-182. Go to original source...
    5. Bircan C., Barringer S.A. (2002): Determination of protein denaturation of muscle foods using the dielectric properties. Journal of Food Science, 67: 202-205. Go to original source...
    6. Brunton N.P., Lyng J.G., Zhang L., Jacquier,J.C.(2006): The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 degrees C. Meat Science, 72: 236-244. Go to original source... Go to PubMed...
    7. Colaco C.A.L.S., Smith C.J.S., Sen S., Roser D.H., Newman Y., Ring S., Roser B.J. (1994): Chemistry of protein stabilization by trehalose. Formulation and Delivery of Proteins and Peptides, 567: 222-240. Go to original source...
    8. Fernandez-Martin F. (2007): Bird muscles under hydrostatic high-pressure/temperature combinations - A DSC evaluation. Journal of Thermal Analysis and Calorymetry, 87: 285-290. Go to original source...
    9. Findlay C.J., Barbut S.(1990): Thermal analysis of food proteins in relation to processing data. In: Harwalkar V.R., Ma C.-Y. (eds): Thermal Analysis of Food. Elsevier Science Publishers Ltd., Barking: 92-125.
    10. Herrera J.J., Pastoriza L., Sampedro G. (2001): A DSC study on the effects of various maltodextrins and sucrose on protein changes in frozen-stored minced blue whiting muscle. Journal of the Science of Food and Agriculture, 81: 377-384. Go to original source...
    11. Kijowski J., Richardson R.I. (1996): The effect of cryoprotectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat. International Journal of Food Science Technology, 31: 45-54. Go to original source...
    12. Lesiow T., Xiong Y.L.L. (2001): Mechanism of rheological changes in poultry myofibrillar proteins during gelation. Avian and Poultry Biology Reviews, 12: 137-149. Go to original source...
    13. Leslie S.B., Israeli E., Lighthart B., Crowe J.H., Crowe L.M. (1995): Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Applied and Environmental Microbiology, 61: 3592-3597. Go to original source... Go to PubMed...
    14. Li C.T., Wick M. (2001): Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM). Meat Science, 58: 189-195. Go to original source... Go to PubMed...
    15. MacDonald G.A., Lanier T. (1991): Carbohydrates as cryoprotectants for meats and surimi. Food Technology., 45: 150-159.
    16. Miller D.P., Anderson R.E., de Pablo J.J. (1998): Stabilization of lactate dehydrogenase following freeze-thawing and vacuum-drying in the presence of trehalose and borate. Pharmaceutical Research, 15: 1215-1221. Go to original source... Go to PubMed...
    17. Osako K., Hossain M.A., Kuwahara K., Nozaki Y. (2005): Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage. Fisheries Science, 71: 367-373. Go to original source...
    18. Park J.W. (1994): Functional protein additives in surimi gels. Journal of Food Science, 59: 525-527. Go to original source...
    19. Park J.W., Lanier T.C., Green D.P. (1988): Cryoprotective effects of sugar, polyols, and or phosphates on Alaska pollack surimi. Journal of Food Science, 53: 1-3. Go to original source...
    20. Park J.W., Lanier T.C., Pilkington D.H. (1993): Cryostabilization of functional-properties of pre-rigor and post-rigor beef by dextrose polymer and or phosphates. Journal of Food Science, 58: 467-472. Go to original source...
    21. Park S., Brewer M.S., Novakofski J., Bechtel P.J., McKeith K.F. (1996): Process and characteristic for a surimilike material made from beef or pork. Journal of Food Science, 61: 422-427. Go to original source...
    22. Patist A., Zoerb H. (2005): Preservation mechanisms of trehalose in food and biosystems. Colloids and Surfaces B: Biointerfaces, 40: 107-113. Go to original source... Go to PubMed...
    23. Stangierski J., Kijowski J. (2003): Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat. Nahrung-Food, 47: 49-53. Go to original source... Go to PubMed...
    24. Stangierski J., Kijowski J. (2008): Effect of selected substances on the properties of frozen myofibril preparation obtained from mechanically recovered poultry meat. European Food Research and Technology, 226: 1415-1420. Go to original source...
    25. Sych J., Lacroix C., Adambounou L.T., Castaigne F. (1990): Cryoprotective effects of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage. Journal of Food Science, 55: 356-360. Go to original source...
    26. Sych J., Lacroix C., Carrier M. (1991): Determination of optimal level of lactitol for surimi. Journal of Food Science, 56: 285-290. Go to original source...
    27. Wright D.J., Wilding P. (1984): Differential scanning calorimetric study of muscle and its proteins: myosin and its subfragments. Journal of the Science of Food and Agriculture, 35: 357-372. Go to original source... Go to PubMed...
    28. Xiong Y.L., Brekke C.J., Leung H.K. (1987): Thermaldenaturation of muscle proteins from different species and muscle types as studied by differential scanning calorimetry. Canadian Institute of Food Science and Technology Journal. Journal de l'Institut canadien de science et technologie alimentaires, 20: 357-362. Go to original source...
    29. Yang T.S., Froning G.W. (1994):Evaluation of protein functionality in alkali and nonalkali surimi processed mechanically deboned chicken meat. Journal of Muscle Food, 5: 221-232. Go to original source...
    30. Zhou A.M., Benjakul S., Pan K., Gong H., Liu X. (2006): Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chemistry, 96: 96-103. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content