EFFECT OF κ-CARRAGEENAN AND NaCl ON THERMAL PROPERTIES OF FROZEN SURIMI PREPARED FROM ADRIATIC PILCHARD
نویسنده
چکیده
Samples of surimi were prepared in laboratory conditions from Adriatic pilchard (Sardina pilchardus). Water content in surimi was 81.5% before mixing with NaCl and κ-carrageenan, which were added in the range of mass fraction from 0 to 10%. Relative apparent specific enthalpy !, initial freezing point Ti, density ρ, and thermal conductivity k of surimi in the temperature range from -25 C to 10 C were determined by: differential thermal analysis (DTA), gravimetric method and the line heat source technique.
منابع مشابه
Medium Optimization and Fermentation Kinetics for κ-Carrageenase Production by Thalassospira sp. Fjfst-332.
Effective degradation of κ-carrageenan by isolated Thalassospira sp. fjfst-332 is reported for the first time in this paper. It was identified by 16S rDNA sequencing and morphological observation using Transmission Electron Microscopy (TEM). Based on a Plackett-Burman design for significant variables, Box-Behnken experimental design and response surface methodology were used to optimize the cul...
متن کاملCharacterization of Physicochemical Properties of Xanthan/curdlan Hydrogel Complex for Applications in Frozen Food Products
Title of Document: CHARACTERIZATION OF PHYSICOCHEMICAL PROPERTIES OF XANTHAN/CURDLAN HYDROGEL COMPLEX FOR APPLICATIONS IN FROZEN FOOD PRODUCTS Patrick D. Williams, Doctor of Philosophy, 2011 Directed By: Associate Professor, Y. Martin Lo, Department of Nutrition and Food Science Syneresis, expulsion of moisture from food, remains a major challenge in frozen products due to post-production tempe...
متن کاملMinor polysaccharidic constituents from the red seaweed Hypnea musciformis. Appearance of a novel branched uronic acid.
Two polysaccharide fractions isolated from Hypnea musciformis after room temperature- and hot water extraction, soluble after KCl precipitation of the more abundant carrageenans, were subfractionated by ion-exchange chromatography eluting with increasing concentrations of NaCl. The lowest NaCl concentration (0.2M) eluted agarans. The dl-hybrids (or mixtures) eluted at intermediate concentration...
متن کاملPhysicochemical and Antibacterial Properties of Carrageenan and Gelatine Hydrosols and Hydrogels Incorporated with Acidic Electrolyzed Water
The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001%, 0.01%, and 0.1%) for the preparation of carrageenan and gelatine hydrosols and hydrogels. To determine physiochemical properties of hydrosols, the pH, oxidation-reduction potential (ORP), available chloride concentration (ACC) and rheological para...
متن کاملDetection of the Cholera Toxin-binding Activity of κ-Casein Macropeptide and Optimization of Its Production by the Response Surface Methodology.
The cholera toxin (CT)-binding activity of purified κ-casein macropeptide (CMP) from bovine κ-casein was detected. In addition, a statistical model was developed to optimize the production of CMP. CMP was prepared by chymosin hydrolysis of κ-casein and a subsequent 3% trichloroacetic acid treatment. CMP was further fractionated in an ion-exchange column by FPLC. CT binding activity was eluted a...
متن کامل