Naslov
Cryoprotective effect of polydextrose on chicken surimi

Autori
Kovačević, Dragan ; Mastanjević, Krešimir ; Kordić, Jasna

Izvornik
Czech journal of food sciences (1212-1800) 29 (2011), 3; 226-231

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
thermal transitions temperature ; initial freezing point ; DSC ; DTA ; chicken surimi ; polydextrose

Sažetak
Two thermal analysis techniques Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA) are used to study cryoprotective effects of polydextrose on chicken surimi. Samples of chicken surimi were mixed with: a) different mass fractions of polydextrose (w = 2 - 10%), b) κ-carrageenan (w = 0.5 %) and different mass fractions of polydextrose (w = 2 -10%) and c) NaCl (w = 2 %) and different mass fractions of polydextrose (w = 2 - 10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988.) from broiler (Sasso, 12 weeks, and 1.73 kg live wt.), quickly frozen and stored for 3 months on -25 °C. Initial freezing points (Ti), thermal transition temperature (Tp) and denaturation enthalpy (ΔH) were evaluated. The most effect of cryoscopic depression of initial freezing point Ti were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. 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 denaturation enthalpy is directly related to amount of native proteins, higher values of ΔH indicates to the higher cryoprotective effects of polydextrose.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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