Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes.

Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) and meat stabilizer (0.5%) were blended with ground beef and stored for 6 months separately at -9°C, -13°C (glass transition temperature (T(g)) of beef determined by Differential Scanning Calorimetry (DSC)) and -18°C. Total volatile basic nitrogen (TVB-N) and Thiobarbituric acid-reactive substances (TBARS) were determined at 1, 3 and 6th months of storage. Cryoprotectants and storage period had a significant effect (P<0.05) on the TVB-N and TBARS values. Although there were no statistically significant differences between storage at -13°C (T(g)) and -18°C, storage at -9°C had different effects on TVB-N and TBARS.