Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes

Akkoese A., Aktas N.

MEAT SCIENCE, cilt.80, sa.3, ss.875-878, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 80 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.meatsci.2008.04.006
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.875-878
  • Anahtar Kelimeler: glass transition, cryoprotectant, TVB-N, TBARS, frozen storage, MOLECULAR MOBILITY, LIPID OXIDATION, FROZEN, STABILITY, MUSCLE, FOODS, PRODUCTS, PATTIES, SURIMI
  • Atatürk Üniversitesi Adresli: Evet

Özet

Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) and meat stabilizer (0.5%) were blended with ground beef and stored for 6 months separately at -9 degrees C, -13 degrees C (glass transition temperature (T-g) of beef determined by Differential Scanning Calorimetry (DSC)) and -18 degrees C. Total volatile basic nitrogen (TVB-N) and Thiobarbituric acid-reactive substances (TBARS) were determined at 1, 3 and 6th months of storage. Cryoprotectants and storage period had a significant effect (P < 0.05) on the TVB-N and TBARS values. Although there were no statistically significant differences between storage at -13 degrees C (T-g) and -18 degrees C, storage at -9 degrees C had different effects on TVB-N and TBARS. Published by Elsevier Ltd.