Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs

doi:10.7506/spkx1002-6630-201608003

FOOD SCIENCE

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Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs

SONG Lei1, GAO Tian1, MA Ruixue1, ZHANG Xin1, ZHANG Lin1, JIANG Yun2, LI Jiaolong1, GAO Feng1,*, ZHOU Guanghong1

1. Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Synergetic Innovation Center of Food Safety and Nutrition, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Ginling College, Nanjing Normal University, Nanjing 210097, China

Online:2016-04-25 Published:2016-04-13

Abstract

Abstract:

The study aimed to obtain a low-sweetness, low-calorie and economic composite cryoprotectant which mitigates
the negative effect of frozen storage on the eating quality of chicken meatballs. Trehalose and polydextrose were selected for
combination with two traditional commercial cryoprotectants (sucrose and sorbitol) to design a three-level orthogonal array.
Thawing loss, expressible moisture and texture properties were determined. The results showed that the optimal combination
was trehalose 1.0%, polydextrose 4.0%, 3.0% sucrose and sorbitol 2.0%. The addition of the composite cryoprotectant in frozen
chicken meatballs could effectively improve the water holding capacity and texture properties of frozen chicken meatballs.

Key words: trehalose, polydextrose, chicken meatballs, eating quality

CLC Number:

TS251.5

SONG Lei, GAO Tian, MA Ruixue, ZHANG Xin, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong. Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608003.

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Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs

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