The Effect of Cryoprotectants on the Quality Changes of Pork and Beef during Frozen Storage

우육과 돈육의 냉동저장 중 품질변화에 대한 냉동변성 방지제의 첨가효과

  • Yang, S.Y. (Korea Food Research Institute) ;
  • Kim, Y.H. (Korea Food Research Institute) ;
  • Lee, M.H. (Dept. of Animal Sci., Seoul National University)
  • Published : 1989.06.01

Abstract

Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at $-20^{\circ}C$ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.

Keywords

cryoprotectant;frozen storage;beef muscle;pork muscle