GLASS TRANSITION OF RAINBOW TROUT AND EFFECT OF CRYOPROTECTANTS ON SOME CHANGES
Özet
Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) 8 and meat stabilizer (0.5%) were blended with ground rainbow trout and stored for 6 months separately at -9, -13C (glass transition temperature [T-g] of rainbow trout determined by differential scanning calorimetry) and -18C. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid-reactive substances (TBARS) were determined at first, third and sixth months of storage periods. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was conducted on isolated myofibrillar proteins for first, third and sixth months. Biopolymers and storage period had a significant effect (P < 0.05) on the TVB-N and TBARS values. T-g (-13C) and -18C showed the same effects on TVB-N and TBARS values, but -9C had statistically different effect on them. SDS-PAGE characteristics of myofibrillar proteins revealed that the samples with gum arabic, sucrose and sorbitol were different from the other samples.
Atıf için künye
Aktas, N., & Akköse, A. (2011). GLASS TRANSITION OF RAINBOW TROUT AND EFFECT OF CRYOPROTECTANTS ON SOME CHANGES. Journal of Food Process Engineering, 34(3), 609–622. https://doi.org/10.1111/j.1745-4530.2009.00405.x
BibTeX
@article{aktas2011-276704,
author = {Aktas, Nesimi and Akköse, Ahmet},
title = {GLASS TRANSITION OF RAINBOW TROUT AND EFFECT OF CRYOPROTECTANTS ON SOME CHANGES},
journal = {Journal of Food Process Engineering},
year = {2011},
volume = {34},
number = {3},
pages = {609--622},
issn = {0145-8876},
doi = {10.1111/j.1745-4530.2009.00405.x},
url = {https://akademik.atauni.edu.tr/yayinlar/276704-glass-transition-of-rainbow-trout-and-effect-of-cryoprotectants-on-some-changes}
}