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

Autori
Kovačević, Dragan ; Kurtanjek, Želimir

Izvornik
Acta alimentaria (0139-3006) 29 (2000), 4; 335-344

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

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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