Effect of Temperature and Glassy States on the Molecular Mobility of Solutes in Frozen Tuna Muscle As Studied by Electron Spin Resonance Spectroscopy with Spin Probe Detection

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 8, 2004, Pages 2269-2276

  Orlien, Vibeke ^a   Andersen, Mogens L ^a   Jouhtimäki, Saara ^a   Risbo, Jens ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ESR; Frozen tuna; Glass transition; Melting; Solute mobility

Indexed keywords

CARBOHYDRATE; TEMPOL; WATER;

AQUEOUS SOLUTION; ARTICLE; ELECTRON SPIN RESONANCE; ENTHALPY; ENTROPY; FREEZING; MELTING POINT; SARCOPLASMIC RETICULUM; TEMPERATURE; THERMODYNAMICS; TUNA;

ANIMALS; CHEMISTRY, PHYSICAL; CYCLIC N-OXIDES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD PRESERVATION; FREEZING; MUSCLES; SPIN LABELS; TEMPERATURE; TUNA;

SCOMBRIDAE GEN. SP.;

EID: 1842783689     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034931g     Document Type: Article

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