Cryoprotective Effect of Maltose on Washed and Frozen Stored Chicken Meat

University of J. J. Strossmayer, Department of Food Technology, Faculty of Food Technology, HR-31000 Osijek,Croatia


KOVACHEVICH, D. and K. MASTANJEVICH, 2012. Cryoprotective effect of maltose on washed and frozen stored chicken meat. Bulg. J. Agric. Sci., 18: 429-434

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°C. Myofibrillar protein functional stability was monitored by salt extractable protein (SE P) and differential scanning calorimetry (DSC). Salt extractable protein (SE P) showed that the addition of maltose caused smaller decrease of protein solubility during frozen storage. The peak transitions temperatures (Tp) and denaturation enthalpies (ΔH) of myosin and actin of WCM samples showed increase during frozen storage (-30°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 ΔH indicates to the higher cryoprotective effects of maltose.

Key words: thermal transitions temperature, cryoprotection, DSC, SEP, washed chicken meat, maltose
Abbreviations: DSC - Differential scanning calorimetry; SEP - Salt extractable protein; WCM - washed chicken meat

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