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KMID : 1007520020110030226
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Food Science and Biotechnology
2002 Volume.11 No. 3 p.226 ~ p.230
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Branched Oligosaccharides as a Cryoprotectant in Beef Protein
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Lee, Kyoung Sook
Lee, Hyeon Gyu/Auh, Joong Hyuck/Baek, Hyung Hee/Cho, Somi Kim/Yang, Cha Bum/Park, Kwan Hwa
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Abstract
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The usefulness of highly concentrated branched oligosaccharide mixture (HBOS) for cryoprotection of beef proteins was investigated. The usage level of sucrose and HBOS was determined at 8% (w/v) solution by freezethawing studies of beef actomyosin (AM) with various solute concentration. During frozen storage (-18℃) of AM solutions with sugars, HBOS showed slightly lower or similar cryoprotecting ability than other commercial sugar-treated groups [sucrose and a sucrose+sorbitol mixture (1: 1)], but significantly higher than the control (p<0.05). During frozen storage in minced beef, HBOS showed cryoprotective effect with no significant changes in color similar to commercial ones. Minced beef gel, prepared with HBOS after storage, showed significantly higher cohesiveness than other cryoprotectants (p<0.05). From the results, HBOS appeared to have potential as a non-sweet cryoprotectant of minced beef protein for use in sausage-type products.
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