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Effect of the addition of maltodextrins and sucrose on the ice‐melting onset of minced fish muscle
Author(s) -
Herrera Juan J,
Pastoriza Laura,
Nesvadba Paul
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200102)81:3<305::aid-jsfa813>3.0.co;2-j
Subject(s) - differential scanning calorimetry , sucrose , chemistry , maltodextrin , food science , fish <actinopterygii> , chromatography , biology , fishery , physics , spray drying , thermodynamics
Abstract The effects of maltodextrins of various dextrose equivalents (DE) and sucrose added at several proportions on the ice‐melting onset temperature ( Tm ′) of minced fish muscle were studied by differential scanning calorimetry. At high concentrations (200–600 g kg −1 ), annealing was needed to achieve maximum freeze concentration. Optimum annealing was found to occur at relatively high temperatures, this fact being accounted for in terms of the role of cell membranes as physical barriers to freezing. Maltodextrins increased Tm ′ in comparison with an untreated control, but, conversely, sucrose reduced it. The lower the DE, the higher was the increase. The water‐compatible fish muscle solutes had a significant effect on Tm ′. Accordingly, a linear relationship was found between the amount of cryostabiliser added and Tm ′ at low concentrations (up to 200 g kg −1 ), but it became non‐linear and reached a saturation asymptote at higher concentrations. © 2000 Society of Chemical Industry