engleski

Effect of k-carrageenan on initial freezing point of surimi

Initial freezing points (Ti) of surimi samples mixed with sodium tripolyphosphate (w = 0.3%) and different mass fractions of κ -carrageenan (w = 0.3 -3%) were determined by use of differential thermal analysis (DTA). Surimi was prepared from Adriatic philchard (Sardina philchardus). Water content in surimi was 79.05% before mixing with added substances. Relations between decrease of the initial freezing point (Ti) as function of mass fractions (w) of the κ -carragennan were determined by linear regression. Coefficients of determination R2 = 0.89 were obtained. The most effect of cryoscopic depression of initial freezing point Ti were exhibited by the samples of surimi with added 3% κ -carrageean. There were differences in the Ti values for samples of surimi and water solution of κ -carragennan as a function of the mass fraction of κ -carrageenan calculated on the total mass of water. These findings support the assumption that κ -carragennan interacts with surimi proteins, 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.

initial freezing point; DTA; surimi; k-carrageenan

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