engleski

Effect of Polydextose on Thermophysical Properties of Chicken Surimi

Apparent specific enthalpy (H), initial freezing point (Ti), density (ro), and thermal conductivity (k) of chicken surimi in the temperature range from -25 oC to 10 oC were determined by: differential thermal analysis (DTA), gravimetric method and the line heat source technique. For interpretation of experimental results and determination of thermophysical properties mathematical models of k(T) are used, while Ti are determined from DTA curves. For determination of H the mathematical model of enthalpy based on orthogonal collocation approximation of DTA was applied. Chicken surimi was produced following a modified procedure of Dawson et al. (1988) from broiler (Sasso, 12 weeks, 1.73 kg live wt.). Water content in chicken surimi was 85.75% before mixing with polydextrose, which were added in the range of mass fraction from 0 to 10%. Values of k, H and Ti of samples are correlated with mass fractions of polydextrose. Increase of mass fraction of polydextrose resulted in increase of mass fraction of bound (unfreezable) water and lowered initial freezing point (Ti), which has effects on decrease of thermal conductivity (k) and increase of apparent enthalpy (H) in the temperature range from -25 oC to Ti. This effect were most exhibited the sample of chicken surimi with added 10% polydextrose.

chicken surimi; polydextrose; thermophisical properties

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