master's thesis
Cryoprotective effect of ß-glucan on myofibrillar proteins of chicken surimi

Stjepan Friščić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleKriprotektorsko djelovanje ß-glukana na miofibrilarne proteine pilećeg surimija
AuthorStjepan Friščić
Mentor(s)Krešimir Mastanjević (thesis advisor)
Abstract
Diferencijalnom motridbenom kalorimetrijom (DSC) određivana je krioprotektorska djelotvornost β-glukana na miofibrilarne proteine pilećeg surimija. Također, odredio se utjecaj dodatka β-glukana (w = 0 – 6%) na parametre profila teksture, instrumentalno određene boje i kalo kuhanja uzoraka pilećeg surimija nakon 30 dana skladištenja u smrznutom stanju (-30 °C). Uzorci pilećeg surimija pripremljeni su u laboratorijskim uvjetima od mesa pilećih prsa, pomiješani su u različitim masenim omjerima s β-glukanom (w = 0 - 6%), zamrznuti brzim postupkom i uskladišteni 30 dana na temperaturi od -30 °C. Temperature početka denaturacije (To), temperature denaturacije (Tp) i temperature završetka denaturacije (Te) te promjene entalpije denaturacije ΔH određene su iz DSC termograma. Diferencijalna motridbena kalorimetrija (DSC) je pokazala da povećanje masenog udjela β-glukana rezultira statistički značajnim (P < 0,05) pomakom temperature denaturacije miozina i aktina prema višim vrijednostima. Povećanje masenog udjela β-glukana rezultiralo je statistički značajnim (P < 0,05) povećanjem vrijednosti promjena entalpija denaturacije ΔH miozina i aktina. Dodatak β-glukana (w = 0 - 6%) je statistički značajno (P < 0,05) utjecao i na parametre instumentalno određene boje (svjetlina (L*), crveno (a*), žuto (b*) i bijelina (L – 3b*)). Parametri profila teksture, tvrdoća i otpor žvakanju, su se statistički značajno (P < 0,05) povećali, dok se gubitak pri kuhanju statistički značajno smanjio (P < 0,05) dodatkom β-glukana (w = 0 – 6%). Kohezivnost i elastičnost gelova pilećeg surimija nisu pokazale statistički značajnu (P > 0,05) ovisnost o dodatku β-glukana (w = 0 – 6%). S obzirom da su vrijednosti promjena entalpija denaturacije ΔH u izravnoj vezi s količinom nedenaturiranih proteina, više vrijednosti ΔH upućuju na moguće krioprotektorsko djelovanje β-glukana na miofibrilarne proteine pilećeg surimja.
Keywordschicken surimi cryoprotection DSC ß-glucan
Parallel title (English)Cryoprotective effect of ß-glucan on myofibrillar proteins of chicken surimi
Committee MembersDragan Kovačević
Kristina Mastanjević
Marko Jukić
Daliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-07-17
Parallel abstract (English)
Differential scanning calorimetry (DSC) was used to study cryoprotective effects of ß-glucan on myofibrillar proteins of chicken surimi. Also, influence of ß-glucan (w = 0 – 6%) on texture profile analysis parameters, instrumental colour parameters and cooking loss of chicken surimi samples after 30 days of storage in the frozen state (-30 °C) was determined. Chicken surimi samples were prepared in the laboratory conditions from chicken breast meat, mixed with different mass fractions of ß-glucan (w = 0 - 6%), quickly frozen and stored for 30 days on -30 °C. Onset temperature of transition (To), peak thermal transition (Tp) and endset temperature of transition (Te) and denaturation enthalpy (ΔH) were evaluated. Differential scanning calorimetry (DSC) showed a significant (P<0,05) shift to higher values in peak thermal transition temperature (Tp) of myosin and actin as the mass fraction of ß-glucan increases. The transitions enthalpies of myosin and actin of chicken surimi samples increased significantly (P<0,05) with the increase of mass fraction of ß-glucan. Instrumental colour parameters (lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*)) were significantly (P<0.05) affected by addition β-glucans. Hardness, gumminess and chewiness increased significantly (P<0.05) and cooking loss decreased significantly (P<0.05) by addition of β-glucans. Cohesiveness and springiness of chicken myofibrillar gels were not significantly (P>0.05) affected by addition β-glucans (w =0 – 6 %). Since the value of denaturation enthalpy is directly related to amount of native proteins, higher values of ΔH indicates to the possible cryoprotective effects of ß-glucan on chicken myofibrillar proteins.
Parallel keywords (Croatian)pileći surimi krioprotekcija DSC β-glukan
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:086384
CommitterIvana Šuvak