Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
Özet
Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) and meat stabilizer (0.5%) were blended with ground beef and stored for 6 months separately at -9 degrees C, -13 degrees C (glass transition temperature (T-g) of beef determined by Differential Scanning Calorimetry (DSC)) and -18 degrees C. Total volatile basic nitrogen (TVB-N) and Thiobarbituric acid-reactive substances (TBARS) were determined at 1, 3 and 6th months of storage. Cryoprotectants and storage period had a significant effect (P < 0.05) on the TVB-N and TBARS values. Although there were no statistically significant differences between storage at -13 degrees C (T-g) and -18 degrees C, storage at -9 degrees C had different effects on TVB-N and TBARS. Published by Elsevier Ltd.
Anahtar kelimeler
Atıf için künye
Akköse, A., & Aktas, N. (2008). Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes. MEAT SCIENCE, 80(3), 875–878. https://doi.org/10.1016/j.meatsci.2008.04.006
BibTeX
@article{akkose2008-276703,
author = {Akköse, Ahmet and Aktas, Nesimi},
title = {Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes},
journal = {MEAT SCIENCE},
year = {2008},
volume = {80},
number = {3},
pages = {875--878},
issn = {0309-1740},
doi = {10.1016/j.meatsci.2008.04.006},
url = {https://akademik.atauni.edu.tr/yayinlar/276703-determination-of-glass-transition-temperature-of-beef-and-effects-of-various}
}