Cryoprotective effect of polydextrose on chicken surimi

Abstract

Kovačević D., Mastanjević K., Kordić J. (2011): Cryoprotective effect of polydextrose on chicken surimi. Czech J. Food Sci., 29: 226-231.Two thermal analysis techniques -Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), -were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25°C. Initial freezing point (t i ), thermal transition temperature (t p ), and denaturation enthalpy (ΔH) were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point t i were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH indicate higher cryoprotective effects of polydextrose.

Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants

“…It is important to note that a synergistic increase of g was reported by Harnkarnsujarit et al [39] On the other hand, the optimization and selection of cryoprotectants in food formulations are a challenging task because the choice of cryoprotectants is based largely on criteria such as low cost, availability, pleasant or acceptable sensory characteristics in foods, and trial-and-error processes and experience of the food manufacturers [15,16,40]. For instance, sucrose and sorbitol concentrations of 4-8% [15,40], polydextrose concentrations of 1-10% [41,42], glucose concentrations of 5-15% [43], maltodextrin concentrations of 5-35% [36,[44][45][46], and maltodextrin-sugars concentrations of 20% (glucose, fructose, and sucrose) [47] have been used as cryoprotectant additives. In some cases, it has been reported that low levels of sugars and sorbitol impart a sweet taste to the products [40,41,43].…”

Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC

“…At present, DSC is one of the most frequently applied techniques in the analysis of the thermal stability of biological systems such as e.g. meat (Tomaszewska-Gras & Konieczny 2010; Kovačević et al 2011). A particular advantage of this technique is related to the potential to analyse proteins in the natural state, without the need to dissolve or extract proteins.…”