DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing
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...
Saved in:
Published in | Food and bioprocess technology Vol. 2; no. 4; pp. 374 - 382 |
---|---|
Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
New York
New York : Springer-Verlag
01.12.2009
Springer-Verlag Springer Nature B.V |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | 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. |
---|---|
Bibliography: | http://dx.doi.org/10.1007/s11947-007-0041-y ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1935-5130 1935-5149 |
DOI: | 10.1007/s11947-007-0041-y |