Poljoprivreda, Vol. 13 No. 1, 2007.
Izvorni znanstveni članak
EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI
D. Kovačević
K. Mastanjević
Kristina Suman
Lindita Qetay
Sažetak
Initial freezing points (Ti) of chicken surimi samples mixed with sodium tripolyphosphate (w = 0.3%), κ-carrageenan (w = 0.5 %) and different mass fractions of polydextrose (w = 1 -10%) were determined by use of differential thermal analysis (DTA). Chicken surimi was produced following a modified procedure of Dawson et al. (1988.) from broiler (Sasso, 12 weeks, 1.73 kg live wt.). Water content in chicken surimi was 84.05% before mixing with added substances. Relations between decrease of the initial freezing point (Ti) as function of mass fractions (w) of the polydextrose were determined by linear regression. Coefficients of determination R2 = 0.90 were obtained. There were differences in the Ti values for samples of chicken surimi and water solution of polydextrose as a function of the mass fraction of polydextrose calculated on the total mass of water. These findings support the assumption that polydextrose interacts with chicken surimi proteins, resulting in an increase in the mass fraction of bound water, which depresses Ti. The results are compared with results for chicken surimi with added different mass fractions of polydextrose (w = 1 -10%) but without κ-carrageenan and with Pham model for prediction Ti.
Ključne riječi
initial freezing point; DTA; chicken surimi; polydextrose; κ-carrageenan
Hrčak ID:
16138
URI
Datum izdavanja:
29.6.2007.
Posjeta: 2.195 *