Cryoprotectants are widely accepted additives that reduce thawing loss and maintain structure in frozen food.In this paper, beef was taken as the research object, and a new type of cryoprotectant treatment was carried out on beef.The purpose of this study was to study the protective effects of trehalose, sucrose, and carrageenan on beef under different freeze-thaw times.Through the determination of thawing loss, cooking loss, water distribution, texture, and microstructure of frozen and thawed beef, the quality changes and cryoprotective effects of beef under different cryoprotectant treatments were discussed.Results showed that the addition of cryoprotectant could reduce the thawing loss, inhibit the increase of pH value, and maintain the water content and myofibrillar structure of beef.Compared with the thawing loss of the control group (36.22%), after 5 freeze-thaw cycles the thawing loss of the carrageenan and trehalose (CT) group, carrageenan and sucrose (CS) group, and trehalose and sucrose (TS) group were 35.75%, 35.05%, and 28.94%, respectively.The TS group also had less water migration, which had the best multi-freeze-thaw protection effect.The CT group had the lowest pH (5.94) and thiobarbituric acid value (0.60 mg/kg), which had the best effect on preventing lipid oxidation.After 5 freeze-thaw cycles, the beef with cryoprotectant, especially the beef with TS and CS, was more tightly structured.All in all, the addition of trehalose and sucrose can effectively reduce the water loss of beef after repeated freezing and thawing, and inhibit the deterioration of quality.The results of this study may help to better understand the cryoprotective effect of sugars in frozen beef, and provide a reference for the application of cryoprotectants in the food industry.
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