Pregled bibliografske jedinice broj: 152891
Effect of Polydextrose on Initial Freezig Point of Surimi Prepared from Sasso Broiler (Djelovanje polidekstroze na početnu temperaturu zamrzavanja surimija pripremljenog od brojlera pasmine Sasso)
Effect of Polydextrose on Initial Freezig Point of Surimi Prepared from Sasso Broiler (Djelovanje polidekstroze na početnu temperaturu zamrzavanja surimija pripremljenog od brojlera pasmine Sasso) // Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu, XLVIII (2003), 52; 83-90 (podatak o recenziji nije dostupan, kongresno priopcenje, znanstveni)
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Naslov
Effect of Polydextrose on Initial Freezig Point of Surimi Prepared from Sasso Broiler (Djelovanje polidekstroze na početnu temperaturu zamrzavanja surimija pripremljenog od brojlera pasmine Sasso)
(Effect of Polydextrose on Initial Freezig Point of Surimi Prepared from Sasso Broiler)
Autori
Kovačević, Dragan ; Šubarić, Drago ; Miličević, Borislav
Izvornik
Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu (0033-8583) XLVIII
(2003), 52;
83-90
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, kongresno priopcenje, znanstveni
Ključne riječi
initial freezing point; DTA; chicken surimi; polydextrose (početna temperatura zamrzavanja; DTA; pileći surimi; polidekstroza)
(initial freezing point; DTA; chicken surimi; polydextrose)
Sažetak
Initial freezing points (Ti) of chicken surimi samples mixed with sodium tripolyphosphate (w = 0.3%) and different mass fractions of polydextrose (w = 1 - 10%) were determined by use of differential thermal analysis (DTA). 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 84.05% before mixing with added substances. Relations between decrease of the initial freezing point (Ti) as function of mass fractions (w) of the polydextrose were determined by linear regression. Coefficients of determination R2 = 0, 93 were obtained. The most effect of cryoscopic depression of initial freezing point Ti were exhibited by the samples of chicken surimi with added 10% polydextrose. There were differences in the Ti values for samples of chicken surimi and water solution of polydextrose, as a function of the mass fraction of polydextrose calculated on the total mass of water. These findings support the assumption that polydextrose interacts with proteins chicken surimi, resulting in an increase in the mass fraction of bound water, which depresses Ti. The results are compared and discussed with the Pham model for prediction of Ti..
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
