Ultrasound-assisted diffusion of waxy starch cryogel on frozen-stored pork meat
Jonathan Coria‐Hernández, Abraham Méndez‐Albores, José Luis Arjona‐Román, Rosalía Meléndez‐Pérez
Abstract
The development and application of new materials that allow the characteristics of the meat to be maintained as far as possible before freezing, minimizing the damage caused by the crystals formation, is something that has been studied over time because it is of great interest to meat industry. We worked with waxy starch cryogel of two cycles, applied with high-intensity ultrasound in pork meat. Their effect before and after freezing was evaluated by Modulated Differential Scanning Calorimetry (MDSC), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR-ATR), Scanning Electron Microscopy (SEM), shear force, and color profiles. It was found that the cryogel generated important changes (P < 0.05) due to its interaction with the water and protein of the meat, decreasing the size of the spaces for ice crystal growth by approximately 75% compared to the control (meat without cryoprotectant). There were thermal, molecular, and structural changes (P < 0.05) that influenced some quality aspects such as pH, water activity, shear force, and color, avoiding important modifications because of the freezing-thawing process.