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DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT ( ONCORHYNCHUS MYKISS ) AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES
Author(s) -
AKKÖSE A.,
AKTAŞ N.
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00305.x
Subject(s) - tbars , rainbow trout , chemistry , mannitol , sorbitol , sucrose , food science , carrageenan , biopolymer , biochemistry , lipid peroxidation , fish <actinopterygii> , organic chemistry , fishery , biology , antioxidant , polymer
ABSTRACT Sucrose + sorbitol + gum arabic (2 + 2 + 0.15%), sucrose + sorbitol + carrageenan (2% + 2% + 0.15%), sucrose + mannitol + gum arabic (2% + 2% + 0.15%), sucrose + mannitol + carrageenan (2% + 2% + 0.15%), sorbitol + mannitol + gum arabic (2% + 2% + 0.15%) and sorbitol + mannitol + carrageenan (2% + 2% + 0.15%) were blended with ground rainbow trout and stored at glass transition temperature ( T g ) of rainbow trout ( − 13C), determined by differential scanning calorimetry at − 9 and − 18C for 6 months. Total volatile basic nitrogen (TVB‐N) and thiobarbituric acid‐reactive substances (TBARS) were determined at 1st, 3rd and 6th months of storage periods. Biopolymer blends and storage period had a significant effect ( P < 0.05) on the TVB‐N and TBARS values. T g and − 18C showed same effect on TVB‐N and TBARS values but − 9C has statistically different effect on them.PRACTICAL APPLICATIONS The T g value was found as −13C for rainbow trout. This value is higher than commercial storage temperature (−18C). This has a great importance in terms of economical viewpoint. It was determined that TVB‐N values were same and TBARS values were similar at the end of 6 months storage at T g and −18C. When considering these two parameters, it can be accepted that −13C could be an indicator of usability instead of −18C.