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Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture
Author(s) -
INOUE C.,
ISHIKAWA M.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04414.x
Subject(s) - flesh , tuna , moisture , salt (chemistry) , chemistry , food science , glass transition , fishery , fish <actinopterygii> , biology , organic chemistry , polymer
Glass transition of fresh red meat of bigeye tuna ( Thunnnas obesus ) and its filtrate occurred between —71°C and —68°C, independent of cooling rate from 1 K/min up to 50 K/min. Glass transition at low temperature appeared to occur in the liquid part. Neither dilution nor concentration of the filtrate affected the glass transition temperature (Tg) but the solute concentration of the freeze concentrated phase (Cg) was affected. Addition of salt to the filtrate caused a decrease of ∼20 K in Tg. Results suggested the possibility of qualitative improvement in quality of fish by lowering the storage temperature by 15 K below the present storage temperature (—55°C).