Abstract
Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) and meat stabilizer (0.5%) were blended with ground beef and stored for 6 months separately at −9 °C, −13 °C (glass transition temperature ( T g ) of beef determined by Differential Scanning Calorimetry (DSC)) and −18 °C. Total volatile basic nitrogen (TVB-N) and Thiobarbituric acid-reactive substances (TBARS) were determined at 1, 3 and 6th months of storage. Cryoprotectants and storage period had a significant effect ( P < 0.05) on the TVB-N and TBARS values. Although there were no statistically significant differences between storage at −13 °C ( T g ) and −18 °C, storage at −9 °C had different effects on TVB-N and TBARS.
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