Cryoprotectants for frozen red meats

Abstract

This present research explores the sensory characteristics of several cryoprotectant carbohydrates that could be added to frozen red meat. The cryoprotectants were sucrose, dsorbitol, maltodextrin DE 24–38 and synthetic polydextrose. The sweetness of aqueous solutions of sorbitol, maltodextrin and polydextrose was compared to standard 0.8% sucrose solution. The relationship between sweetness and cryoprotectant concentration was determined by a sensory panel using the calibration method. The recognition thresholds of cryoprotectants were determined in aqueous solutions and in beef and pork meat by the staircase method. The time course of the sweetness sensation was evaluated in aqueous sucrose, sorbitol, maltodextrin and polydextrose solutions at concentrations corresponding to the concentration of equal sweetness. The data suggest that polydextrose is the cryoprotectant of choice in red meat. Polydextrose was the least sweet; its taste was distinctly suppressed by meat, the duration of sweetness was the shortest one and the total flavour impact, i.e. the total area under the time-intensity curve, was smallest.