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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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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crwiley:10.1111/j.1365-2621.1991.tb05267.x 2024-06-02T07:54:26+00:00 Thermal Properties of Surimi Analyzed using DSC WANG, DE QIAN KOLBE, EDWARD 1991 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 56, issue 2, page 302-308 ISSN 0022-1147 1750-3841 journal-article 1991 crwiley https://doi.org/10.1111/j.1365-2621.1991.tb05267.x 2024-05-06T06:59:44Z 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. Article in Journal/Newspaper alaska pollock Theragra chalcogramma Alaska Wiley Online Library Journal of Food Science 56 2 302 308 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
WANG, DE QIAN KOLBE, EDWARD |
spellingShingle |
WANG, DE QIAN KOLBE, EDWARD Thermal Properties of Surimi Analyzed using DSC |
author_facet |
WANG, DE QIAN KOLBE, EDWARD |
author_sort |
WANG, DE QIAN |
title |
Thermal Properties of Surimi Analyzed using DSC |
title_short |
Thermal Properties of Surimi Analyzed using DSC |
title_full |
Thermal Properties of Surimi Analyzed using DSC |
title_fullStr |
Thermal Properties of Surimi Analyzed using DSC |
title_full_unstemmed |
Thermal Properties of Surimi Analyzed using DSC |
title_sort |
thermal properties of surimi analyzed using dsc |
publisher |
Wiley |
publishDate |
1991 |
url |
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 |
genre |
alaska pollock Theragra chalcogramma Alaska |
genre_facet |
alaska pollock Theragra chalcogramma Alaska |
op_source |
Journal of Food Science volume 56, issue 2, page 302-308 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1991.tb05267.x |
container_title |
Journal of Food Science |
container_volume |
56 |
container_issue |
2 |
container_start_page |
302 |
op_container_end_page |
308 |
_version_ |
1800737190119997440 |