Influences of Xylooligosaccharides and Saccharides on the Properties of Meat Batter During Frozen Storage

The changes in physicochemical properties (freeze-thaw stability, salt-soluble protein concentration and protein surface hydrophobicity) of raw or cooked and frozen meat batters containing various levels of trehalose, sorbitol, sucrose and xylooligosaccharides (XOS) were investigated. Addition of saccharides increased the emulsion stability of meat batters. During frozen storage period, water-soluble protein (WSP) concentrations remained higher for XOS treatments. Freeze-thaw stability and water-holding capacity of meat batters appeared to increase with elevated sugar levels. The trend of salt-soluble protein (SSP) concentration changes was similar to that of WSP during cooking. Except for 4% sucrose and 8% sucrose, the changes in protein relative surface hydrophobicity (RSo) among treatments were similar during 12 weeks of frozen storage. However, XOS treatments were the least variable in RSo values indicating less protein structural change. The potential application of XOS as cryoprotectant as well as prebiotic in meat batter was demonstrated.