ShareGlass transition of tuna flesh at low temperature and effects of salt and moisture.
Author(s) : INOUE C., ISHIKAWA M.
Type of article: Article
Summary
Glass transition of fresh red meat of bigeye tuna (Thunnus obesus) and its filtrate occurred between -71 and -68 deg C, independent of cooling rate from 1 up to 50 K/minute. Addition of salt to the filtrate caused a decrease of about 20 K in glass transition temperature. Results suggested the possibility of qualitative improvement in quality of fish by lowering the storage temperature by 15 K below the present storage temperature (-55 deg C).
Details
- Original title: Glass transition of tuna flesh at low temperature and effects of salt and moisture.
- Record ID : 1998-1773
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Vitrification; Glass transition; Tuna; Fish; Humidity; Freezing; Sodium chloride
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- Languages : Japanese
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- Date : 1995/10
- Languages : English
- Source: J. Food Technol. - vol. 49 - n. 10
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- Author(s) : HAR'KIN A. A., ALJAMOVSKIJ I. G.
- Date : 1988
- Languages : Russian
- Source: Rybn. Hoz. - n. 8
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- Author(s) : SUZUKI T.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
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- Author(s) : RUAN R. R., LONG Z. Z., SONG A., CHEN P. L.
- Date : 1998
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 6
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