DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES
Özet
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.
Atıf için künye
Akköse, A., & AKTAS, N. (2009). DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 33(5), 665–675. https://doi.org/10.1111/j.1745-4549.2008.00305.x
BibTeX
@article{akkose2009-276707,
author = {Akköse, Ahmet and AKTAS, Nesimi},
title = {DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES},
journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
year = {2009},
volume = {33},
number = {5},
pages = {665--675},
issn = {0145-8892},
doi = {10.1111/j.1745-4549.2008.00305.x},
url = {https://akademik.atauni.edu.tr/yayinlar/276707-determination-of-glass-transition-temperature-of-rainbow-trout-oncorhynchus}
}