Cryoprotective Effect of Polydextrose on Adriatic Pilchard Surimi (CROSBI ID 553658)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
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
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
30-30.
2008.
nije evidentirano
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