Glass transition of rainbow trout and its oxidation stability during storage

International Journal of Food Properties

Volumn 13, Issue 4, 2010, Pages 800-809

  Aktas, N ^a   Akkose, A ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cryoprotectant; Frozen storage; Glass transition; TBARS; TVB N

Indexed keywords

BASIC NITROGEN; CARRAGEENANS; CRYOPROTECTANTS; FROZEN STORAGE; GUM ARABIC; OXIDATION STABILITY; RAINBOW TROUT; STORAGE PERIODS; STORAGE TEMPERATURES; THIOBARBITURIC ACID-REACTIVE SUBSTANCES;

ADHESIVES; ALCOHOLS; BIOPOLYMERS; DIFFERENTIAL SCANNING CALORIMETRY; DRUG PRODUCTS; GLASS; SUGAR (SUCROSE);

GLASS TRANSITION;

ACACIA SENEGAL; ONCORHYNCHUS MYKISS;

EID: 77955481711     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910902894922     Document Type: Article

References (36)

1. Sablani, S.S.; Kasapis, S.; Rahman, M.S. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering 2007, 78, 266-271.
2. Rahman, M.S. State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science and Technology 2006, 17, 129-141.
3. Orlien, V.; Andersen, M.L.; Jouhtimaki, S.; Risbo, J.; Skibsted, L.H. 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 2004, 52, 2269-2276.
4. Champion, D.; Le Meste, M.; Simatos, D. Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends in Food Science and Technology 2000, 11, 41-55.
5. Le Meste, M.; Champion, D.; Roudaut, G.; Blond, G.; Simatos, D. Glass transition and food technology: A critical appraisal. Journal of Food Science 2002, 67, 2444-2458.
6. Sablani, S.S.; Al-Belushi, K.; Al-Marhubi I.; Al-Belushi, R. Evaluating stability of vitamin C in fortified formula using water activity and glass transition. International Journal of Food Properties 2007, 10, 61-71.
7. Levine, H.; Slade, L. Response to the letter by Simatos, Blond, and Le Meste on the relation between glass transition and stability of a frozen product. Cryo-Letters 1989, 10, 347-370.
8. Brake, N.C.; Fennema, O.R. Glass transition values of muscle tissue. Journal of Food Science 1999, 64, 10-15.
9. Jensen, K.N.; Jorgensen, B.M.; Nielsen, J. Low-temperature transitions in cod and tuna determined by differential scanning calorimetry. Lebensm.-Wiss. U.-Technol. 2003, 36, 369-374.
10. Nesvabda, P. Glass transitions in aqueous solutions and foodstuffs. In The glassy state in foods; Blanshard, J.M.V.; Lillford, P.J.; Eds.: Nottingham University Press: Nottingham, 1993; 523-526.
11. Simatos, D.; Blond, G. Some aspects of the glass transition in frozen foods systems. In The glassy state in foods; Blanshard, J.M.V.; Lillford, P.J.; Eds.; Nottingham University Press: Nottingham, 1993; 395-415.
12. Inoue, C.; Ishikawa, M. Glass transition of tuna flesh at low temperature and effects of salt and moisture. Journal of Food Science 1997, 62, 496-499.
13. Orlien, V.; Risbo, J.; Anderson, M.L.; Skibsted, L.H. The question of high-or low-temperature glass transition in frozen fish. Construction of the supplamented state diagram for tuna muscle by differential scanning calorimetry. Journal of Agricultural and Food Chemistry, 2003, 51, 211-217.
14. Rahman, M.S.; Kasapis, S.; Guizani, N.; Amri, O.S. State diagram of tuna meat: freezing curve and glass transition. Journal of Food Engineering 2003, 57, 321-326.
15. Sablani, S.S; Rahman, M.S.; Al-Busadi, S.; Guizani, N.; Al-Habsi, N.; Al-Belushi, R.; Soussi, B. Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta 2007, 462, 56-63.
16. Aberle, E.D.; Forrest, J.C.; Gerrard, D.E.; Mills, E.W.; Hedrick, H.B.; Judge, M.D.; Merkel, R.A. Principles of Meat Science; Kandall/Hunt Publishing Company: Iowa, 2001; 9-197.
17. Brake, N.C.; Fennema, O.R. Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg, molecular diffusion, and presence of gelatin. Journal of Food Science 1999, 64, 25-32.
18. Rahman, M.S.; Al-Belushi, R.S.; Guizani, N.; Al-Saidi, G.S.; Soussi, B. Fat oxidation in freezedried grouper during storage at different temperatures and moisture contents. Food Chemistry 2009, 114, 1257-1264.
19. Herrera, J.J.; Pastoriza, L.; Sampedro, G.; Cabo, M.L. Effect of various cryostabilizers on the production and reactivity of formaldehyde in frozen-stored minced blue whiting muscle. Journal of Agricultural and Food Chemistry 1999, 47, 2386-2397.
20. Anonymous. Unterschung von Lebensmitteln Bestimmung des Gehaltes von flqchtigen stickstoffhaltigen Basen (TVB-N) in Fischen und Fischerzeugnissen Referenzerfahren. Amtliche Sammlung von Untersuchunsverfahren nach 35 LMBG, 1988; 80.
21. Lemon, D. W. An improved TBA test for rancidity. New Series Circular, Halifax Laboratory, Halifax, Nova Scotia. 1975; 51, 1-14.
22. SPSS. SPSS for Windows. SPSS Inc.: Chicago, IL, 2004.
23. Rahman, M.S.; Sablani, S.S; Al-Habsi, N.; Al-Maskri, S.; Al-Belushi, R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science 2005, 70, E135-E141.
24. Rahman, M.S. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties 2004, 7, 407-428.
25. MacDonald, G.A.; Lanier, T. Carbohydrates as cryoprotectants for meats and surimi. Food Technology 1991, March, 150-159.
26. Ohkuma, C.; Kawai, K.; Viriyarattanasak, C.; Mahawanich, T.; Tantratian, S.; Takai, R.; Suzuki, T. Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature. Food Hydrocolloids 2008, 22, 255-262.
27. Sultanbawa, Y.; Li-Chan, E.C.Y. Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage. Food Research International 1998, 31, 87-98.
28. Uresti, R.M.; Velazquez, G.; Vazquez, M.; Ramirez, J.A.; Torresc, J.A. Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocolloids 2005, 19, 964-973.
29. Lievonen, S.M.; Roos, Y.H. Water sorption of food models for studies of glass transition and reaction kinetics. Journal of Food Science 2002, 67, 1758-1766.
30. Roudaut, G.; Simatos, D.; Champion, D.; Contreras-Lopez, E.; Le Meste, M. Molecular mobility around the glass transition temperature: a mini review. Innovative Food Science and Engineering Technologies 2004, 5, 127-134.
31. Jittinandana, S.; Kenney, P.B.; Slider, S.D. Cryoprotectants preserve quality of restructured trout products following freeze-thaw cycling. Journal of Muscle Foods 2005, 16, 354-378.
32. Phillips, G.O.; Williams, P.A. Handbook of hydrocolloids. Phillips, G.O.; Williams, P.A.; Eds.; CRC Press: New York, 2000; 132-145 (Gum Arabic).
33. Izydorczyk, M., Cui, S.W.; Wang, Q. Food Carbohydrates: Chemistry, Physical Properties and Applications. In Polysaccharide Gums: Structures, Functional Properties, and Applications; Cui, S.W.; Ed.; CRC Press: New York, 2005; 261-305.
34. Bhandari, B.R.; Howes, T. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering 1999, 40, 71-79.
35. Hansen, E.; Lauridsen, L.; Skibsted, L.H.; Moawad, R.K.; Andersen, M.L. Oxidative stability of frozen pork patties: effect of fluctuating temperature on lipid oxidation. Meat Science 2004, 68, 185-191.
36. Lee, Y.C.; Yang, H.S.; Kim, D.H. Shelf-life determination of precooked frozen pork meat patties at various temperatures. Journal of Food Processing and Preservation 2002, 26, 165-177.