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 degrees C. Sucrose, however, was effective only at -20 degrees 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 degrees C but had hardly any at -10 degrees 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.
Rodríguez Herrera
J J
JJ
Instituto de Investigaciones Marinas (CSIC), C/ Eduardo Cabello 6, 36208 Vigo, Spain.
Pastoriza
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Sampedro
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D000818:Animals; D002152:Calorimetry, Differential Scanning; D015925:Cryopreservation / Q000379:methods; D003451:Cryoprotective Agents; D005399:Fishes; D005557:Formaldehyde / Q000032:analysis*; D005628:Frozen Foods; D008460:Meat / Q000032:analysis*; D008962:Models, Theoretical; D018482:Muscle, Skeletal; D011134:Polysaccharides; D013395:Sucrose
D003451:Cryoprotective Agents; D011134:Polysaccharides; D005557:Formaldehyde; D013395:Sucrose; C008315:maltodextrin