A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic

Tolstorebrov, Ignat; Eikevik, Trygve Magne; Bantle, Michael

doi:10.1016/j.foodres.2013.11.026

Cited by 31 publications

(41 citation statements)

References 26 publications

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“…Differential scanning calorimetry (DSC) with liquid nitrogen cooling system (TA Instruments, Q2000 modulated, The United States) was used to determine initial thawing temperatures of the frozen minced beef meat samples depending on fat contents. The procedure was conducted by modifying the method described in Tolstorebrov, Eikevik, and Bantle (2014). Temperature and heat flow calibration was performed with indium and water.…”

Section: Changes Of Specific Heat Capacity With Temperaturementioning

confidence: 99%

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Çevik

İçıer

2018

J Food Process Engineering

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Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were thawed until their center temperature reached −1 °C in the ohmic thawing system. Ohmic thawing was conducted by applying different voltage gradients (10, 13, and 16 V/cm) at ambient temperature of 4 ± 0.5 °C. Effective electrical conductivity (EEC) values of the samples at −1 °C were 0.5774 ± 0.0558, 0.4231 ± 0.0510, and 0.3933 ± 0.0693 S/m for 2, 10, and 18% fat contents, respectively. The change of effective electrical conductivity with temperature was linear for temperature range of −18 °C/−9.5 °C while it was exponential for temperature range of −9.5 °C/−4 °C. Above −4 °C, the polynomial model was best model describing the change of EEC with temperature. Ohmic thawing process could be applied as an alternative novel technology for thawing of meat and meat products. It is thought that the results of present study would contribute valuable information to open literature. Practical applications Researchers have given attention on investigation of alternative thawing methods for foods in recent years. Ohmic thawing has high energy efficiency, causes low drip loss and does not produce any waste water. Since it is controlled by heat generation caused due to passing of alternative current through food, the information on change of its electrical conductivity is crucial. The minced beef sample has heterogeneous structure such as muscle, connective, and adipose tissues. Thus, its effective electrical conductivity (EEC) varies depending on its composition. In this study, the relations between temperature and EEC of minced beef samples having different fat contents were determined for four different temperature ranges existed during ohmic thawing at different voltage gradients. EEC was very low at temperatures below −4 °C, and then it sharply increased above this temperature. Results of present study would give valuable information to food industry for setting up industrial scale ohmic thawing systems for meat and meat products.

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Section: Changes Of Specific Heat Capacity With Temperaturementioning

confidence: 99%

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Çevik

İçıer

2018

J Food Process Engineering

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“…Differential scanning calorimetry (DSC) is a technique commonly used for the analysis of phase transition and thermo-physical properties of food (Zaidul et al, 2008;Dahimi et al, 2014;Tolstorebrov et al, 2014;Karthikeyan et al, 2015). The method involves scanning the analyzed sample and the reference sample at a preset cooling/heating rate.…”

Section: Introductionmentioning

confidence: 99%

“…The DSC generated thermogram indicates the change of the thermal flow depending on the temperature. In this way, it is possible to obtain data on the amount of energy which is released or received during phase transition (Tomaszewska-Gras, 2013; Tolstorebrov et al, 2014). DSC can be used for the determination of the thermo-physical properties and their changes depending on temperature and food structure.…”

Section: Introductionmentioning

confidence: 99%

Analysis of frozen chicken meat using differential scanning calorimetry

Savanović¹,

Grujić²,

Savanović³

et al. 2018

Food & Feed Res

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The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (T c on, T c , T c end), melting temperature (T m on, T m , T m end), crystallization enthalpy (ΔH c) and melting enthalpy (ΔH m). Chicken meat samples were scanned by differential scanning calorimetry (DSC) at five rates (2, 5, 10, 15, 20 °C/min), from 20 °C to-40 °C, and then from-40 °C to 20 °C.The results of the statistical analysis show that the fastest cooling rate (20 °C/min) significantly (p<0.05) affects the mean enthalpy value (-202.87 J/g) compared to other analysed rates. The cooling/heating rate affects the crystallization temperature (T c on, T c , T c end) and melting temperature (T m on, T m , T m end) (p<0.05). The heating rate of chicken meat highly correlates with T m , T m end and ΔT m (the correlation coefficients were 0.993, 0.998 and 0.998, respectively).

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“…It is important to measure the thermal characteristics and sorption isotherm in order to determine efficient processing and storage stability of dried tuna . Glass transition of different types of fish and other muscle tissues like chicken and beef are reported in the literature (Brake & Fennema, 1999;Sablani et al, 2007;Tolstorebrov, Eikevik, & Bantle, 2014). Harnkarnsujarit, Kawai, and Suzuki (2015) measured the glass transition and water sorption isotherm of water extract from freeze-dried tuna.…”

Section: Discussionmentioning

confidence: 99%

“…At moisture content 0.046 (g 100g −1 sample), the first and third glass transitions were observed at 28.3 and 148.5 o C, respectively (Table 2). Similarly, Tolstorebrov et al (2014) in the case of vacuum dried cod, salmon, trout, herring and mackerel at a moisture of 0.055 g g −1 sample. This transition was close to the values of the first transition observed in the case of tuna.…”

Section: Thermal Characteristicsmentioning

confidence: 97%

Untitled

2019

Int. J. Food Stud.

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The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peerreviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Manuscripts focusing on Food related Education topics are particularly welcome. The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product's safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy.

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A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic

Cited by 31 publications

References 26 publications

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Analysis of frozen chicken meat using differential scanning calorimetry

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