Inhibition of Formaldehyde Production in Frozen-Stored Minced Blue Whiting (Micromesistius poutassou) Muscle by Cryostabilizers:  An Approach from the Glassy State Theory

Adding maltodextrins to minced blue whiting muscle inhibited formaldehyde production during storage at −10 and −20 °C. Sucrose, however, was effective only at −20 °C. These results were not proportional to the difference between the storage temperature and the ice-melting onset (T m‘), and freeze−co...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2000-11, Vol.48 (11), p.5256-5262
Main Authors: Rodríguez Herrera, Juan J, Pastoriza, Laura, Sampedro, Gabriel
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Calorimetry, Differential Scanning
Cryopreservation - methods
Cryoprotective Agents
Fish and seafood industries
Fishes
Food industries
Formaldehyde - analysis
Frozen Foods
Fundamental and applied biological sciences. Psychology
Meat - analysis
Models, Theoretical
Muscle, Skeletal
Polysaccharides
Sucrose
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Summary:Adding maltodextrins to minced blue whiting muscle inhibited formaldehyde production during storage at −10 and −20 °C. Sucrose, however, was effective only at −20 °C. These results were not proportional to the difference between the storage temperature and the ice-melting onset (T m‘), and freeze−concentration had to be considered. In the face of serious limitations to do this, resource was made to the state diagram for the sucrose−water binary system and the percentage variation of the ice-melting endotherm area of the different samples. A higher T m‘ and a lower freeze−concentration would account for the inhibiting effects of maltodextrins, whereas sucrose, despite diminishing T m‘, had an effect nearly as great as maltodextrins at −20 °C but had hardly any at −10 °C. The reason for this seems to lie in a lower freeze−concentration of solutes in the unfrozen water phase. Similarly, the differences found between sucrose and maltodextrins, as well as among maltodextrins, were also explained in terms of T m‘ and freeze−concentration. Keywords: Minced fish muscle; formaldehyde production; cryostabilization; ice-melting onset; glass transition temperature; freeze−concentration; unfrozen water; maltodextrins; sucrose; state diagrams
ISSN:0021-8561
1520-5118
DOI:10.1021/jf991373q