Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage
Özet
Glass transition of rainbow trout muscle was measured by differential scanning calorimetry (DSC) as -13 degrees C. Sucrose and sorbitol (2, 2), sucrose and mannitol (2, 2), sucrose and gum arabic (2, 0.15), sucrose and carrageenan (2, 0.15), sorbitol and mannitol (2, 2), sorbitol and gum arabic (2, 0.15), sorbitol and carrageenan (2, 0.15), mannitol and gum arabic (2, 0.15) and mannitol and carrageenan (2, 0.15) were blended with ground rainbow trout as g/100 g fish and stored for 6 months separately at -9 degrees C, -13 degrees C and -18 degrees C. Total volatile basic nitrogen (TVB-N) and Thiobarbituric acid-reactive substances (TBARS) were determined at 1st, 3rd and 6th months of storage periods. Biopolymers blends, storage temperature and storage period had a significant effect (p 0.05) on the TVB-N and TBARS values.
Atıf için künye
AKTAS, N., & Akköse, A. (2010). Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 13(4), 800–809. https://doi.org/10.1080/10942910902894922
BibTeX
@article{aktas2010-276701,
author = {AKTAS, Nesimi and Akköse, Ahmet},
title = {Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage},
journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
year = {2010},
volume = {13},
number = {4},
pages = {800--809},
issn = {1094-2912},
doi = {10.1080/10942910902894922},
url = {https://akademik.atauni.edu.tr/yayinlar/276701-glass-transition-of-rainbow-trout-and-its-oxidation-stability-during-storage}
}