What is the Actual Low-Temperature Glass Transition for Fish Flesh ?
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- VIRIYARATTANASAK Chotika
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- KAWAI Kiyoshi
- School of Bionics, Tokyo University of Technology
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- WATANABE Manabu
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- SUZUKI Toru
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Abstract
We measured glass transition temperatures in the maximally freeze-concentrated phase (Tg') of tuna and cod tissue by differential scanning calorimetry (DSC) using an annealing technique. In our experiment, the Tg' (approximately -71°C) of tuna and cod tissue did not exhibit any significant change after isothermal holding for several weeks at a temperature higher than the Tg. Another Tg' appeared above -45°C when annealing was performed at a temperature higher than -60°C for one week. We also collected Tg' data for fish flesh from many published studies and discussed them in the light of our data. The Tg' values for fish flesh in most published reports are higher than -40°C, although there have been several reports that give values of around -70°C. The high glass transition temperature (i.e., -45°C) measured in our study agrees with most of the data in the literature. Furthermore, the results suggest that the glass transition behavior at the higher temperature may be correlated to the vitrification of protein itself.
Journal
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- Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers 25 (1), 47-53, 2008
Japan Society of Refrigerating and Air Conditioning Engineers
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Details 詳細情報について
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- CRID
- 1390001204667161856
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- NII Article ID
- 130004566127
- 10021168796
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- NII Book ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL BIB ID
- 9451681
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed