Thermal analysis of osmotically dehydrated fish meat
Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503162O.pdf |
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| author | Ostojić Sanja Micić Darko Zlatanović Snežana Kovačević Olgica Pezo Lato Simonović Branislav R. Lević Ljubinko |
| author_facet | Ostojić Sanja Micić Darko Zlatanović Snežana Kovačević Olgica Pezo Lato Simonović Branislav R. Lević Ljubinko |
| author_sort | Ostojić Sanja |
| collection | DOAJ |
| description | Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg). |
| first_indexed | 2024-04-11T07:34:56Z |
| format | Article |
| id | doaj.art-210a5e6623ff416896262845b0de34a1 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T07:34:56Z |
| publishDate | 2015-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-210a5e6623ff416896262845b0de34a12022-12-22T04:36:46ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952015-01-011931621651821-44871503162OThermal analysis of osmotically dehydrated fish meatOstojić Sanja0https://orcid.org/0000-0002-9853-1189Micić Darko1https://orcid.org/0000-0001-6905-8954Zlatanović Snežana2https://orcid.org/0000-0002-8450-602XKovačević Olgica3https://orcid.org/0000-0001-5104-3527Pezo Lato4https://orcid.org/0000-0002-0704-3084Simonović Branislav R.5Lević Ljubinko6Institute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaFaculty of Technology, Novi Sad, SerbiaThermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503162O.pdfthermal analysisfish meatosmotic dehydration |
| spellingShingle | Ostojić Sanja Micić Darko Zlatanović Snežana Kovačević Olgica Pezo Lato Simonović Branislav R. Lević Ljubinko Thermal analysis of osmotically dehydrated fish meat Journal on Processing and Energy in Agriculture thermal analysis fish meat osmotic dehydration |
| title | Thermal analysis of osmotically dehydrated fish meat |
| title_full | Thermal analysis of osmotically dehydrated fish meat |
| title_fullStr | Thermal analysis of osmotically dehydrated fish meat |
| title_full_unstemmed | Thermal analysis of osmotically dehydrated fish meat |
| title_short | Thermal analysis of osmotically dehydrated fish meat |
| title_sort | thermal analysis of osmotically dehydrated fish meat |
| topic | thermal analysis fish meat osmotic dehydration |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503162O.pdf |
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