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Cryoprotective Effect of Polydextrose on Adriatic Pilchard Surimi (CROSBI ID 553658)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Kovačević, Dragan ; Mastanjević, Krešimir ; Suman, Kristina ; Šarić, Damir Cryoprotective Effect of Polydextrose on Adriatic Pilchard Surimi // Book of Abstracts The 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS / Galić, Kata (ur.). Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008. str. 30-30

Podaci o odgovornosti

Kovačević, Dragan ; Mastanjević, Krešimir ; Suman, Kristina ; Šarić, Damir

engleski

Cryoprotective Effect of Polydextrose on Adriatic Pilchard Surimi

The cryoprotective effects of polydextrose in surimi samples mixed with sodium tripolyphosphate (w = 0.3%), and different mass fractions of polydextrose (w = 1, 2, 5, 7, 9%) were investigated by use of differential scanning calorimetry (DSC). Surimi was prepared from Adriatic pilchard (Sardina philchardus), quickly frozen and stored for 24 months on -25 °C. Enthalpic changes for myofibrillar proteins were always endothermic in nature. Onset temperature of transition (To), peak thermal transition (Tp), and endset temperature of transition (Te), and denaturation enthalpy (Δ H) were evaluated. Differential scanning calorimetry (DSC) revealed a shift in thermal transition temperature of myosin and actin to higher temperature as the mass fraction of polydextrose increases. Since the enthalpy is directly related to amount of native proteins, higher values of Δ H indicates to the higher cryoprotective effects of polydextrose.

thermal transitions; myofibrillar proteins; DSC; surimi; polydextrose

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Podaci o prilogu

30-30.

2008.

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objavljeno

978-953-99725-2-1

Podaci o matičnoj publikaciji

Book of Abstracts The 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS

Galić, Kata

Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam

Podaci o skupu

e 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS

predavanje

15.05.2008-17.05.2008

Cavtat, Hrvatska

Povezanost rada

Prehrambena tehnologija