Cryoprotective effect of trehalose on washed chicken meat

Kovačević, Dragan; Mastanjević, Krešimir

doi:10.1007/s13197-011-0553-3

Original Article
Published: 10 November 2011

Cryoprotective effect of trehalose on washed chicken meat

Dragan Kovačević¹ &
Krešimir Mastanjević¹

Journal of Food Science and Technology volume 51, pages 1006–1010 (2014)Cite this article

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Abstract

The cryoprotective effects of trehalose (w = 0–10%) on washed chicken meat (WCM) were investigated. WCM was produced from broiler, frozen and stored for 360 days on −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 caused smaller decrease in protein solubility during frozen storage. Peak thermal transition (T _p) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (T _p) of myosin and actin to higher temperature as the mass fraction of trehalose increases. The transitions enthalpies of myosin and actin of WCM samples showed higher increase with the increase of mass fraction of trehalose. 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 trehalose.

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Authors and Affiliations

Faculty of Food Technology, University of J. J. Strossmayer, F. Kuhača 18., HR-31000, Osijek, Croatia
Dragan Kovačević & Krešimir Mastanjević

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Dragan Kovačević
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Krešimir Mastanjević
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Correspondence to Krešimir Mastanjević.

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Kovačević, D., Mastanjević, K. Cryoprotective effect of trehalose on washed chicken meat. J Food Sci Technol 51, 1006–1010 (2014). https://doi.org/10.1007/s13197-011-0553-3

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Revised: 02 September 2011
Accepted: 30 September 2011
Published: 10 November 2011
Issue Date: May 2014
DOI: https://doi.org/10.1007/s13197-011-0553-3

Keywords

Thermal transitions temperature
Cryoprotection
DSC
SEP
Washed chicken meat
Trehalose