engleski

Effect of kapa-Carrageenan and NaCl on Initial Freezing Point of Egg and SURIMI

Initial freezing points Ti of egg samples (melange of egg yolk and white, egg yolk, egg white) and surimi mixed with different mass fractions of ę-carrageenan (w = 1-10%), NaCl (w = 1-10%), and mixtures of NaCl and ę-carrageenan in mass ratio 4:1 (w = 1-10%) were determined by use of differential thermal analysis (DTA). Samples of surimi were prepeared in laboratory conditions from Sardina pilchardus. Water content in surimi was 81.50%, in egg yolk was 47.65%, in egg white 88.1%, and in melange was 64.41% before mixing with the added sub-stances. Relations between decrease of the initial freezing point Ti as function of mass fractions w of the added substances were determined by linear regression. Coefficients of determination in range from R2 = 0.94-0.98 for samples of surimi, and R2 = 0.92-0.98 for samples of egg were ob-tained. The most effect of cryoscopic depression of initial freezing point Ti were exhibited by the samples of surimi with added: a) NaCl in the temperature range from -0.19 to -11.11 oC, b) mixtures of NaCl and ę-carrageenan (from -0.19 to -9.08 oC), and c) ę-carrageenan (from -0.19 to -0.72 oC). For the samples with pure NaCl the most decrease of Ti was obtained for: a) egg yolk (from -0.59 to -20.77 oC), b) melange (from -0.59 to -8.74 oC), and c) egg white (from -0.50 to -7.37 oC). The results are compared and discussed with Chang-Tao model for prediction of Ti for meat.

initial freezing point; DTA; surimi; egg; NaCl; ę-carrageenan

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