Thermal Properties of Surimi Analyzed using DSC

ABSTRACT Thermal properties of surimi made from Alaska pollock ( Theragra chalcogramma ) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically corrected thermogram was used to determine initial freezing point, unfreezable water (bound water), apparent sp...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: WANG, DE QIAN, KOLBE, EDWARD
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1991
Subjects:
alaska pollock
Theragra chalcogramma
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1991.tb05267.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb05267.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05267.x/fullpdf
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Summary:ABSTRACT Thermal properties of surimi made from Alaska pollock ( Theragra chalcogramma ) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically corrected thermogram was used to determine initial freezing point, unfreezable water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis), the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (‐40°C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties.

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