DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES


Akkoese A., AKTAS N.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.33, sa.5, ss.665-675, 2009 (SCI-Expanded) identifier identifier

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.