DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing

• Published in: Food and bioprocess technology Vol. 2; no. 4; pp. 374 - 382
• Main Authors: Tironi, Valeria, de Lamballerie-Anton, Marie, Le-Bail, Alain
• Format: Journal Article
• Language: English
• Published: New York New York : Springer-Verlag 01.12.2009; Springer-Verlag; Springer Nature B.V
• Subjects: Actomyosin; Adenosine triphosphatase; Agglomeration; Agriculture; Atmospheric pressure; Biotechnology; Bream; Ca2+-transporting ATPase; Calcium; Calcium ions; Calorimetry; Carbonyl compounds; Carbonyls; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold plasmas; Cold treatment; Contact pressure; Cooling; Crosslinking; Dicentrarchus labrax; differential scanning calorimetry; fish fillets; Food matrix; food processing; food processing quality; Food Science; Freezing; frozen fish; glass transition temperature; Heating; high pressure treatment; High temperature; Marine; Nemipterus; Original Paper; Pressure effects; Proteins; Solubility; Surimi; Transition temperatures; Turbidity; Glass transition; Differential scanning calorimetry; Fish; High pressure; Pressure shift-freezing
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-007-0041-y

Differential scanning calorimetric determination of glass transition temperature in the freeze-concentrated matrix ( [graphic removed] ) of sea bass muscle was optimized. Conventional and modulated differential scanning calorimetry (DSC) techniques (using diverse cooling/heating rate and modulation parameters) and effect of an annealing step (−30, −20, or −15°C, 30min) were assayed. Transition was more evident using conventional DSC assays, cooling/heating rate: 10°C/min, annealing step at -20°C. A [graphic removed] value of -15.2 ± 0.3°C was observed for sea bass fresh muscle. This method was chosen for [graphic removed] determination on high-pressure (HP) treated and pressure shift freezing (PSF)—stored at -20°C—sea bass muscle. Thus, in both cases, transition at -15°C was less evident as a function of the pressure level applied, being very difficult to detect after treatment at 400 and 600MPa. It was observed that [graphic removed] values were shifted to slightly higher temperatures (around 1°C higher) after HP treatment at 400 and 600MPa. The present work constituted a first approach to the study on the effect of HP on the glass transition of a complex food matrix, giving useful information about stability of the frozen food.