Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton

Sunooj, Kappat Valiyapeediyekkal; Radhakrishna, K.; George, Johnsy; Bawa, A. S.

doi:10.1016/j.jfoodeng.2008.09.014

Cited by 27 publications

(19 citation statements)

References 19 publications

(24 reference statements)

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“…The DSC is commonly used to evaluate the stability of oils and fats and to detect possible frauds, particularly when the mixture of vegetable oils and animal fats and the inclusion of animal fats in products are not allowed due to standardization issues or for religious reasons (Dahimi et al, 2014;Marikkar et al, 2002;Sunooj et al, 2009).…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

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Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Marx¹,

Soares²,

Prestes

et al. 2016

Rev. Bras. Cienc. Avic.

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ABSTRACTwere obtained for males and females, respectively. Female abdominal fat contained higher proportion of oleic acid (53.87%) followed by palmitic acid (30.07%), whereas 34.69% palmitic acid, 31.92% oleic acid, and 25.30% linoleic acid were determined in males. The proportions of the evaluated fatty acids were significantly different (p>0.05) between males and females, except for palmitic acid. The DSC analysis showed no significant difference (p>0.05) between sexes for melting and crystallization points. It was concluded that sex influences abdominal chicken fat yield, chemical composition, color, and DSC parameters.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…It has high nutritional value (Sunooj et al, 2009), because it is rich in proteins, as well as in iron and B-complex vitamins (Centenaro et al, 2008). It also contains high essential fatty acids (Pereda, 2005), and its consumption allows reducing blood cholesterol levels in non-hypertriglyceridemic individuals (Chiu, 2001).…”

Section: Introductionmentioning

confidence: 99%

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Marx¹,

Soares²,

Prestes

et al. 2016

Rev. Bras. Cienc. Avic.

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“…Bai et al, (2001) reported that isothermal holding (annealing) led to increase T m , T F , and H m values. Sunooj et al, (2009) …”

Section: Effect Of Heating Rate and Annealing On The Thermal Propertiesmentioning

confidence: 99%

“…(Syamaladevi, 2012). Some factors are affecting the calorimetric determination of the thermal properties of food such as heating rate and annealing condition employed during DSC scan, in addition to moisture content of the food material (Sunooj et al, 2009). Studies on the thermal properties of dates are very limited.…”

Section: Introductionmentioning

confidence: 99%

Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

Zaitoon

Elansari

Ahmed

et al. 2016

Emir. J. Food Agric

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“…The limited glass-transition process of the abalone network needs derivation of a mechanical T g , since the transition could not be detected using modulated DSC (MDSC). Sunooj et al [147] illustrated how several parameters, such as annealing temperature and time employed, sample water content, rate of heating during DSC scan, etc., can affect the calorimetric determination of T g for complex food systems such as chicken and mutton. As annealing temperature decreased from −11 to −23 °C, T g values for chicken and mutton tissues shifted toward lower temperatures.…”

Section: Animal Tissuesmentioning

confidence: 99%

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton

Cited by 27 publications

References 19 publications

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

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