Izvorni znanstveni članak

Cryoprotective effects of polydextrose and K-carrageenan on pilchard surimi

Krešimir Mastanjević ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayer u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 18, 31 000 Osijek
Dragan Kovačević ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayer u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 18, 31 000 Osijek
Kristina Suman ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayer u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 18, 31 000 Osijek
Mirjana Lenardić ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayer u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 18, 31 000 Osijek

Sažetak

Initial freezing points (Ti) of surimi samples prepared from Sardina philchardus 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). On-line connection between measuring instrument and a computer made possible direct monitoring of thawing process of the sample with high temperature sensitivity (10 mK), frequency sampling rate (3.5 kHz) and statistical filtration of measured temperature and graphic interpretation of the results. Water content in surimi was 79.05% before mixing with the added substances. The initial freezing point of surimi samples were determined from the DTA curves. Relations between decreases of the initial freezing point Ti as function of mass fractions of the added substances w were determined by linear regression. Coefficients of determination R2 = 0.62 were determined for all samples of surimi mixed with κ - carrageenan and different mass fractions of polydextrose. The largest effect of cryoscopic depression on the initial freezing point Ti was found in the samples of surimi with added κ - carrageenan (w = 0.5%) and polydextrose (w = 10%), with the value of - 2.75 ºC. The results were compared and discussed with the literature data.

Ključne riječi

Initial freezing point; DTA; surimi; polydextrose; κ - carrageenan

Hrčak ID:

40647

URI

https://hrcak.srce.hr/40647

Datum izdavanja:

1.11.2008.

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