Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis

Hashimoto, Tomoko; Hagiwara, Takaaki; Suzuki, Toru; Takai, Rikuo

doi:10.1111/j.0919-9268.2003.00757.x

Cited by 21 publications

(13 citation statements)

References 31 publications

(102 reference statements)

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“…The moisture content of Katsuobushi on the market is approximately 12-15%, and T g of katsuobushi containing such moisture was approximately 10-30 °C, which was within room temperature range. T g of katsuobushi showed strong dependence on moisture content, and the T g value varied from 11 to 165 °C with moisture levels from 18.04 to 0% (Hashimoto et al 2003). Several dried fi sh muscles pre-boiled before freeze-drying, such as bonito, tuna, mackerel, cod and sea bream, showed clear glass transition phenomena in DSC curves.…”

Section: Glass Transition In Fi Sh Meatmentioning

confidence: 97%

Differential Scanning Calorimetry

Schubring

2009

Fishery Products

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Differential scanning calorimetry (DSC) is a well-established measuring method that is used on a large scale in different areas of research, development, and quality inspection and testing. Thermal effects can be quickly identifi ed and the relevant temperature and the characteristic caloric values determined using substance quantities in the mgmilligram range. Measurement values obtained by DSC allow heat capacity, heat of transition kinetic data, purity and glass transition to be determined. DSC curves serve to identify substances (Höhne et al. 1996). When a material undergoes a change in physical state such as melting or transition from one crystalline form to another, or when a material reacts chemically, heat is either absorbed or liberated. According to Lund (1983), DSC offers a tremendous potential for studying physicochemical changes that occur in foods. During the 1980s, its use in food research became apparent.DSC is characterised by its usefulness for analysing phase changes. Reactions that can lead to such phase changes are crystallisation of water (melting and freezing), evaporation of water and certain chemical reactions, for example protein denaturation. In DSC the temperature of the sample and reference are maintained the same and amount of heat required to achieve this is recorded. The DSC curve is a plot of heat fl ow against temperature. Consequently, the enthalpy change involved in the reaction can be determined from the area under the curve of heat-fl ow versus time. Material of known enthalpy can be used to calibrate the equipment. For samples containing water, evaporation is prevented using sealed containers. For examining frozen water in foods, results that are more reproducible are obtained while thawing frozen products than during cooling and freezing of products, because the variable phenomenon of super-cooling occurs during freezing. For proteins, the temperature corresponding to the maximum peak height is often used as an indication of the denaturation temperature, and the width of the peak as a measure of the complexity of the denaturation reaction. Using these assumptions, it is possible to observe how the denaturation temperature is affected by the changes in pH or the presence of other components, and the variation in enthalpy with denaturation temperature. As a protein becomes more denatured, the size of the peak should decrease. Phase changes in these both main components of the fi sh fl esh (water and protein) are subject of DSC investigation in this special fi eld. DSC has emerged 173 Fishery Products: Quality, safety and authenticity Edited by Hartmut Rehbein and Jörg Oehlenschläger

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Section: Glass Transition In Fi Sh Meatmentioning

confidence: 97%

Differential Scanning Calorimetry

Schubring

2009

Fishery Products

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“…For fillets osmotically dehydrated in NaCl and sucrose aqueous solutions, this behaviour was more evident, which is a characteristic of a multicomponent system. [35] For the fillets osmotically dehydrated in sodium chloride solutions ( Figure 5A), T g decreased from 83 to −96°C when a w increased from 0.11 (X eq = 0.03, d.b.) to 0.85 (X eq = 0.88, d.b.).…”

Section: Glass Transitionmentioning

confidence: 98%

Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

Medina-Vivanco¹,

Sobral²,

Sereno³

et al. 2007

International Journal of Food Properties

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The effect of sodium chloride and/or sucrose content on the denaturation (T d ) and the glass transition (T g ) temperatures of osmotically dehydrated tilapia fillets using binary or ternary solutions at 20°C, was evaluated. DSC analyses revealed that myofibrillar proteins denaturation temperatures and enthalpies decreased with increase in muscle salt content. Sugar produced a stabilizing effect on denaturation of the fillets proteins. When ternary solutions were used, sucrose did not protect the proteins against the ionic stress produced by the salt. T g was affected by the residual moisture content of the samples. Influence of NaCl was important at low water activity values. Sucrose content did not influence on T g .

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“…The practical applications of these data are numerous but may require a systematic materials science approach in product formulation and equipment design. The effects of food components in mixtures on dielectric and mechanical properties around the glass transition have been reported in several studies (Kalichevsky et al 1993;Nilolaidis and Labuza 1996;Talja and Roos 2001;Laaksonen and Labuza 2001;Laaksonen et al 2002;Roos 2001, 2003;Hashimoto et al 2003). According to Silalai et al (2009aSilalai et al ( , 2009b, dairy powders with increased protein content exhibited higher T g values as measured by DSC.…”

Section: Glass Transition: Challengesmentioning

confidence: 89%