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Document IIF

Effects of water state upon freshness change of raw tuna meat during storage.

Effets de l'état de l'eau sur le changement de la fraîcheur de la viande brute de thon pendant l'entreposage.

Auteurs : AGUSTINI T. W., SUZUKI T., HAGIWARA T., et al.

Résumé

Freshness changes in raw tuna meat were investigated over a storage temperature range of 20 to -84 °C by using the K value as a freshness indicator. Physico-chemical characterization of water in the sample was also performed using differential scanning calorimetry. The plot of logarithm of 100-K value against storage time yielded a straight line, which indicated an apparent first-order reaction for all temperature storage. The temperature dependence of this reaction was analysed by an Arrhenius plot, resulting in two breaking points. The first breaking point was close to the freezing point of the sample, suggesting that this breaking point was due to the freezing effect. The second occurred was at -10 °C. The reaction rate change steeply declined at the temperature range of -70 to -84 °C and was thought to be related to glass transition which may occur in the fresh sample.

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Détails

  • Titre original : Effects of water state upon freshness change of raw tuna meat during storage.
  • Identifiant de la fiche : 2004-2361
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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