Studies on differential scanning calorimetry and thermogravimetry of tilapia (Oreochromis nilotica) surimi, surimi/starch and surimi/starch/carrageenan systems

Citation
Plm. Barreto et al., Studies on differential scanning calorimetry and thermogravimetry of tilapia (Oreochromis nilotica) surimi, surimi/starch and surimi/starch/carrageenan systems, J FD SCI M, 37(3), 2000, pp. 265-271
Citations number
31
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
37
Issue
3
Year of publication
2000
Pages
265 - 271
Database
ISI
SICI code
0022-1155(200005/06)37:3<265:SODSCA>2.0.ZU;2-K
Abstract
Thermal denaturation of washed minced fish, tilapia (Oreochromis nilotica) surimi, was investigated by Differential Scanning Calorimetry (DSC). The th ermal denaturation was shown to occur via three independent processes and t he temperatures at which these processes took place were 57.1 degrees C, 61 .6 degrees C and 65.7 degrees C. The addition of 0.2% of carrageenan raised the gelatinization temperatures of tapioca and modified waxy maize starche s by 8 degrees C and 4 degrees C respectively. However. it decreased the re action enthalpy of waxy maize from 101.1 cal/g to 10.4 cal/g and tapioca fr om 184.1 cal/g to 4.4 cal/g. The addition of starch and carrageenan to suri mi was also investigated by DSC and it was observed that for the surimi/tap ioca and surimi/tapioca/carrageenan, the transition temperature increase wa s 20 degrees C in relation with pure surimi. The thermogravimetric analysis (TGA) of surimi, surimi/starch and surimi/starch/carrageenan systems showe d that the surimi and surimi/tapioca/carrageenan had a higher water retenti on ability, when heated.