The effect of Polydextrose®, sorbitol and Abise S90 containing carrageens, on functional properties of frozen (t = -25°C) minced pork during 120 days of storage was compared. The solubility of proteins, emulsifying capacity (EC), thermal stability of emulsions (TSE), water holding capacity (WHC) and the amount of frozen-out water were analysed. It was found that the tested cryoprotectants affect, to different extent, the analysed quality indices of frozen meat. Polydextrose® and sorbitol have a substantial effect on the decrease of the amount of frozen-out water (by 7% at t = -25°C). However, contrary to Abise S90, they do not affect water holding capacity. Sorbitol and Abise S90 stabilise the solubility of proteins, while Polydextrose® does not. Sorbitol and Polydextrose®, contrary to Abise S90, enable maintaining a high emulsifying capacity. In general, it was found that none of the tested cryoprotectants protected at the same time all properties of frozen pork.
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