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Pregled bibliografske jedinice broj: 532887

Cryoprotective effect of trehalose on washed chicken meat (WCM)

Kovačević, Dragan; Mastanjević, Krešimir
Cryoprotective effect of trehalose on washed chicken meat (WCM) // Journal of food science and technology, 51 (2014), 5; 1006-1010 doi:10.1007/s13197-011-0553-3 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 532887 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Cryoprotective effect of trehalose on washed chicken meat (WCM)

Autori
Kovačević, Dragan ; Mastanjević, Krešimir

Izvornik
Journal of food science and technology (0022-1155) 51 (2014), 5; 1006-1010

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

Ključne riječi
thermal transitions temperature ; cryoprotection ; DSC ; SEP ; washed chicken meat ; trehalose

Sažetak
The cryoprotective effects of trehalose (w = 0- 10 %) on washed chicken meat (WCM) were investigated. WCM was produced from broiler, frozen and stored for 360 days on -30 °C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose caused smaller decrease in protein solubility during frozen storage. Peak thermal transition (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (Tp) of myosin and actin to higher temperature as the mass fraction of trehalose increases. The transitions enthalpies of myosin and actin of WCM samples showed higher increase with the increase of mass fraction of trehalose. Since the value of denaturation enthalpy is directly related to amount of native proteins, higher values of ΔH indicates to the higher cryoprotective effects of trehalose

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Krešimir Mastanjević (autor)

Avatar Url Dragan Kovačević (autor)

Poveznice na cjeloviti tekst rada:

doi link.springer.com link.springer.com

Citiraj ovu publikaciju:

Kovačević, Dragan; Mastanjević, Krešimir
Cryoprotective effect of trehalose on washed chicken meat (WCM) // Journal of food science and technology, 51 (2014), 5; 1006-1010 doi:10.1007/s13197-011-0553-3 (međunarodna recenzija, članak, znanstveni)
Kovačević, D. & Mastanjević, K. (2014) Cryoprotective effect of trehalose on washed chicken meat (WCM). Journal of food science and technology, 51 (5), 1006-1010 doi:10.1007/s13197-011-0553-3.
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir}, year = {2014}, pages = {1006-1010}, DOI = {10.1007/s13197-011-0553-3}, keywords = {thermal transitions temperature, cryoprotection, DSC, SEP, washed chicken meat, trehalose}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-011-0553-3}, volume = {51}, number = {5}, issn = {0022-1155}, title = {Cryoprotective effect of trehalose on washed chicken meat (WCM)}, keyword = {thermal transitions temperature, cryoprotection, DSC, SEP, washed chicken meat, trehalose} }
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir}, year = {2014}, pages = {1006-1010}, DOI = {10.1007/s13197-011-0553-3}, keywords = {thermal transitions temperature, cryoprotection, DSC, SEP, washed chicken meat, trehalose}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-011-0553-3}, volume = {51}, number = {5}, issn = {0022-1155}, title = {Cryoprotective effect of trehalose on washed chicken meat (WCM)}, keyword = {thermal transitions temperature, cryoprotection, DSC, SEP, washed chicken meat, trehalose} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

Uključenost u ostale bibliografske baze podataka::


  • FSTA: Food Science and Technology Abstracts

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