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Cryoprotective effect of polydextrose on chicken surimi
Two thermal analysis techniques, differential scanning calorimetry (DSC) and differential thermal analysis, were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) ka...
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| Published in: | Czech Journal of Food Sciences 2011-05, Vol.28 (3) |
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| creator | Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology |
| description | Two thermal analysis techniques, differential scanning calorimetry (DSC) and differential thermal analysis, were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) kappa-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25 deg C. Initial freezing point, thermal transition temperature, and denaturation enthalpy were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. DSC revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of denaturation enthalpy indicate higher cryoprotective effects of polydextrose. |
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Faculty of Food Technology</creator><creatorcontrib>Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><description>Two thermal analysis techniques, differential scanning calorimetry (DSC) and differential thermal analysis, were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) kappa-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25 deg C. Initial freezing point, thermal transition temperature, and denaturation enthalpy were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. DSC revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of denaturation enthalpy indicate higher cryoprotective effects of polydextrose.</description><identifier>ISSN: 1212-1800</identifier><language>eng</language><subject>ACTIN ; ACTINA ; ACTINE ; ANALISIS TERMICO ; ANALYSE THERMIQUE ; CALORIMETRIA ; CALORIMETRIE ; CALORIMETRY ; CARNE DE POLLO ; CARRAGEENANS ; CARRAGENINAS ; CARRAGHENANE ; CHEMICOPHYSICAL PROPERTIES ; CHICKEN MEAT ; CHLORURE DE SODIUM ; CLORURO SODICO ; CRIOPROTECTORES ; CRYOPROTECTANTS ; CRYOPROTECTEUR ; ENTHALPY ; FREEZING POINT ; http://www.fao.org/aos/agrovoc#c_12750 ; http://www.fao.org/aos/agrovoc#c_1339 ; http://www.fao.org/aos/agrovoc#c_1521 ; http://www.fao.org/aos/agrovoc#c_24000 ; http://www.fao.org/aos/agrovoc#c_28276 ; http://www.fao.org/aos/agrovoc#c_3092 ; http://www.fao.org/aos/agrovoc#c_33271 ; http://www.fao.org/aos/agrovoc#c_34984 ; http://www.fao.org/aos/agrovoc#c_35066 ; http://www.fao.org/aos/agrovoc#c_4788 ; http://www.fao.org/aos/agrovoc#c_7146 ; http://www.fao.org/aos/agrovoc#c_7657 ; http://www.fao.org/aos/agrovoc#c_7717 ; METHODE ; METHODS ; METODOS ; MIOSINA ; MYOSIN ; MYOSINE ; POINT DE CONGELATION ; POLYDEXTROSE ; PROPIEDADES FISICOQUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; PUNTO DE CONGELACION ; SODIUM CHLORIDE ; SURIMI ; TEMPERATURA ; TEMPERATURE ; THERMAL ANALYSIS ; VIANDE DE POULET</subject><ispartof>Czech Journal of Food Sciences, 2011-05, Vol.28 (3)</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><creatorcontrib>Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><creatorcontrib>Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><title>Cryoprotective effect of polydextrose on chicken surimi</title><title>Czech Journal of Food Sciences</title><description>Two thermal analysis techniques, differential scanning calorimetry (DSC) and differential thermal analysis, were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) kappa-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25 deg C. Initial freezing point, thermal transition temperature, and denaturation enthalpy were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. DSC revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of denaturation enthalpy indicate higher cryoprotective effects of polydextrose.</description><subject>ACTIN</subject><subject>ACTINA</subject><subject>ACTINE</subject><subject>ANALISIS TERMICO</subject><subject>ANALYSE THERMIQUE</subject><subject>CALORIMETRIA</subject><subject>CALORIMETRIE</subject><subject>CALORIMETRY</subject><subject>CARNE DE POLLO</subject><subject>CARRAGEENANS</subject><subject>CARRAGENINAS</subject><subject>CARRAGHENANE</subject><subject>CHEMICOPHYSICAL PROPERTIES</subject><subject>CHICKEN MEAT</subject><subject>CHLORURE DE SODIUM</subject><subject>CLORURO SODICO</subject><subject>CRIOPROTECTORES</subject><subject>CRYOPROTECTANTS</subject><subject>CRYOPROTECTEUR</subject><subject>ENTHALPY</subject><subject>FREEZING POINT</subject><subject>http://www.fao.org/aos/agrovoc#c_12750</subject><subject>http://www.fao.org/aos/agrovoc#c_1339</subject><subject>http://www.fao.org/aos/agrovoc#c_1521</subject><subject>http://www.fao.org/aos/agrovoc#c_24000</subject><subject>http://www.fao.org/aos/agrovoc#c_28276</subject><subject>http://www.fao.org/aos/agrovoc#c_3092</subject><subject>http://www.fao.org/aos/agrovoc#c_33271</subject><subject>http://www.fao.org/aos/agrovoc#c_34984</subject><subject>http://www.fao.org/aos/agrovoc#c_35066</subject><subject>http://www.fao.org/aos/agrovoc#c_4788</subject><subject>http://www.fao.org/aos/agrovoc#c_7146</subject><subject>http://www.fao.org/aos/agrovoc#c_7657</subject><subject>http://www.fao.org/aos/agrovoc#c_7717</subject><subject>METHODE</subject><subject>METHODS</subject><subject>METODOS</subject><subject>MIOSINA</subject><subject>MYOSIN</subject><subject>MYOSINE</subject><subject>POINT DE CONGELATION</subject><subject>POLYDEXTROSE</subject><subject>PROPIEDADES FISICOQUIMICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>PUNTO DE CONGELACION</subject><subject>SODIUM CHLORIDE</subject><subject>SURIMI</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>THERMAL ANALYSIS</subject><subject>VIANDE DE POULET</subject><issn>1212-1800</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNpjYeA0NDI00jW0MDDgYOAtLs4yAAFzA1MzM04Gc-eiyvyCovyS1OSSzLJUhdS0NCBLIT9NoSA_pzIltaKkKL84VSE_TyE5IzM5OzVPobi0KDM3k4eBNS0xpziVF0pzM8i6uYY4e-imJebHJ6YXZRbHO0cZGRgaAq2yMDYzJiQPAI6yMB0</recordid><startdate>201105</startdate><enddate>201105</enddate><creator>Kovacevic, D.,J.J. 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Faculty of Food Technology</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-fao_agris_CZ20110008363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>ACTIN</topic><topic>ACTINA</topic><topic>ACTINE</topic><topic>ANALISIS TERMICO</topic><topic>ANALYSE THERMIQUE</topic><topic>CALORIMETRIA</topic><topic>CALORIMETRIE</topic><topic>CALORIMETRY</topic><topic>CARNE DE POLLO</topic><topic>CARRAGEENANS</topic><topic>CARRAGENINAS</topic><topic>CARRAGHENANE</topic><topic>CHEMICOPHYSICAL PROPERTIES</topic><topic>CHICKEN MEAT</topic><topic>CHLORURE DE SODIUM</topic><topic>CLORURO SODICO</topic><topic>CRIOPROTECTORES</topic><topic>CRYOPROTECTANTS</topic><topic>CRYOPROTECTEUR</topic><topic>ENTHALPY</topic><topic>FREEZING POINT</topic><topic>http://www.fao.org/aos/agrovoc#c_12750</topic><topic>http://www.fao.org/aos/agrovoc#c_1339</topic><topic>http://www.fao.org/aos/agrovoc#c_1521</topic><topic>http://www.fao.org/aos/agrovoc#c_24000</topic><topic>http://www.fao.org/aos/agrovoc#c_28276</topic><topic>http://www.fao.org/aos/agrovoc#c_3092</topic><topic>http://www.fao.org/aos/agrovoc#c_33271</topic><topic>http://www.fao.org/aos/agrovoc#c_34984</topic><topic>http://www.fao.org/aos/agrovoc#c_35066</topic><topic>http://www.fao.org/aos/agrovoc#c_4788</topic><topic>http://www.fao.org/aos/agrovoc#c_7146</topic><topic>http://www.fao.org/aos/agrovoc#c_7657</topic><topic>http://www.fao.org/aos/agrovoc#c_7717</topic><topic>METHODE</topic><topic>METHODS</topic><topic>METODOS</topic><topic>MIOSINA</topic><topic>MYOSIN</topic><topic>MYOSINE</topic><topic>POINT DE CONGELATION</topic><topic>POLYDEXTROSE</topic><topic>PROPIEDADES FISICOQUIMICAS</topic><topic>PROPRIETE PHYSICOCHIMIQUE</topic><topic>PUNTO DE CONGELACION</topic><topic>SODIUM CHLORIDE</topic><topic>SURIMI</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>THERMAL ANALYSIS</topic><topic>VIANDE DE POULET</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><creatorcontrib>Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><creatorcontrib>Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</creatorcontrib><collection>AGRIS</collection><jtitle>Czech Journal of Food Sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</au><au>Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</au><au>Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cryoprotective effect of polydextrose on chicken surimi</atitle><jtitle>Czech Journal of Food Sciences</jtitle><date>2011-05</date><risdate>2011</risdate><volume>28</volume><issue>3</issue><issn>1212-1800</issn><abstract>Two thermal analysis techniques, differential scanning calorimetry (DSC) and differential thermal analysis, were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) kappa-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25 deg C. Initial freezing point, thermal transition temperature, and denaturation enthalpy were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. DSC revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of denaturation enthalpy indicate higher cryoprotective effects of polydextrose.</abstract></addata></record> |
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| subjects | ACTIN ACTINA ACTINE ANALISIS TERMICO ANALYSE THERMIQUE CALORIMETRIA CALORIMETRIE CALORIMETRY CARNE DE POLLO CARRAGEENANS CARRAGENINAS CARRAGHENANE CHEMICOPHYSICAL PROPERTIES CHICKEN MEAT CHLORURE DE SODIUM CLORURO SODICO CRIOPROTECTORES CRYOPROTECTANTS CRYOPROTECTEUR ENTHALPY FREEZING POINT http://www.fao.org/aos/agrovoc#c_12750 http://www.fao.org/aos/agrovoc#c_1339 http://www.fao.org/aos/agrovoc#c_1521 http://www.fao.org/aos/agrovoc#c_24000 http://www.fao.org/aos/agrovoc#c_28276 http://www.fao.org/aos/agrovoc#c_3092 http://www.fao.org/aos/agrovoc#c_33271 http://www.fao.org/aos/agrovoc#c_34984 http://www.fao.org/aos/agrovoc#c_35066 http://www.fao.org/aos/agrovoc#c_4788 http://www.fao.org/aos/agrovoc#c_7146 http://www.fao.org/aos/agrovoc#c_7657 http://www.fao.org/aos/agrovoc#c_7717 METHODE METHODS METODOS MIOSINA MYOSIN MYOSINE POINT DE CONGELATION POLYDEXTROSE PROPIEDADES FISICOQUIMICAS PROPRIETE PHYSICOCHIMIQUE PUNTO DE CONGELACION SODIUM CHLORIDE SURIMI TEMPERATURA TEMPERATURE THERMAL ANALYSIS VIANDE DE POULET |
| title | Cryoprotective effect of polydextrose on chicken surimi |
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