Laboratory study demonstrates that arginine-glucose Maillard reaction products inhibit ice recrystallization in frozen pork sausages, highlighting their potential as food-grade cryoprotectants.
Ice recrystallization during frozen storage causes water loss, structural damage, and oxidative deterioration in muscle foods. This study evaluated the cryoprotective properties of arginine–glucose Maillard reaction products (AG-MRPs) and their effectiveness in frozen pork sausages. Maillard reaction systems were screened using a catalase protection assay, and the selected AG-MRPs were assessed for thermal hysteresis and ice recrystallization inhibition. Cryoprotective activity reached a plateau after 80 min, while the corresponding unreacted precursors showed no comparable protection. AG-MRPs exhibited a thermal hysteresis activity of 1.00 °C and limited the mean grain size to 83.76% ± 5.99% after five annealing cycles, compared with 161.73% ± 12.55% in the control. In pork sausages, 0.5% (w/w) AG-MRPs provided the most balanced protection after five freeze-thaw cycles, reducing thawing and cooking losses to 6.58% and 11.91%, respectively, while maintaining a water-holding capacity of 72.75%. Low-field nuclear magnetic resonance analysis indicated reduced conversion of immobilized water into free water. AG-MRPs also alleviated textural deterioration and reduced lipid oxidation, protein carbonyl formation, and TVB-N accumulation without markedly altering the characteristic flavor profile. These findings support the potential of AG-MRPs as food-compatible cryoprotective ingredients for frozen meat products.
No takes yet. Share an insight, caveat, or question.
Gao et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: