Cryoprotective Effect of Polydextrose on Adriatic Surimi (CROSBI ID 545607)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kovačević, Dragan ; Mastanjević, Krešimir ; Suman, Kristina ; Šarić, Damir
engleski
Cryoprotective Effect of Polydextrose on Adriatic Surimi
The cryoprotective effects of polydextrose in surimi samples mixed with sodium tripolyphosphate (w = 0.3%), and different mass fractions of polydextrose (w = 1-10%) 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. Onset temperature of transition (To), peak thermal transition (Tp), and endset temperature of transition (Te), and denaturation enthalpy (Δ H) were evaluated Enthalpic changes for myofibrillar proteins were always endothermic in nature. 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.
thermal transitions; myofibrillar proteins; DSC; surimi; polydextrose
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Podaci o prilogu
255-258.
2008.
objavljeno
Podaci o matičnoj publikaciji
4th Central European Congress on Food and 6th Croatina Congress of Food Technologists Biotechnologists and Nutritionists : proceedings
Ćurić, Duška
Zagreb: Hrvatska gospodarska komora (HGK)
978-953-6207-85-5
Podaci o skupu
Central European Congress on Food (4 ; 2008) ; Croatian Congress of Food Technologists, Biotechnologists and Nutritionists (6 ; 2008)
predavanje
15.05.2008-17.05.2008
Cavtat, Hrvatska