Naslov
Cryoprotective Effect of Polydextrose on Adriatic Pilchard Surimi

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
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, 2008, 30-30

ISBN
978-953-99725-2-1

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

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
thermal transitions; myofibrillar proteins; DSC; surimi; polydextrose

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA