master's thesis
Determining of cryoprotective effect of trehalose on chicken surimi by differential scanning calorimetry

Barbara Jovanovac (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleOdređivanje krioprotektorske djelotvornosti trehaloze na uzorke pilećeg surimija diferencijalnom motridbenom kalorimetrijom (DSC)
AuthorBarbara Jovanovac
Mentor(s)Dragan Kovačević (thesis advisor)
Abstract
Diferencijalnom motridbenom kalorimetrijom (DSC) određene su temperature i promjene entalpije denaturacije proteina uzoraka pilećeg surimija koji su u različitim masenim omjerima (w = 0 - 10 %) pomiješani s trehalozom, nakon jednomjesečnog skladištenja na -30 ºC. Velika osjetljivost mjerenja i neposredno (on-line) praćenje računalom omogućava jednostavno prikupljanje i obradu podataka te grafičku interpretaciju rezultata. Uzorci surimija pilećeg mesa pripremljeni su u laboratorijskim uvjetima od mesa mladih tovljenih pilića - brojlera. Temperature denaturacije i promjene entalpije denaturacije određene su iz DSC termograma. DSC termogrami analiziranih uzoraka pilećeg surimija s dodatkom trehaloze u masenim udjelima od 0 do 10 % imaju dva pika. Povećanjem masenog udjela trehaloze dolazi do pomaka temperature denaturacije miofibrilarnih proteina prema višim vrijednostima. Povećanjem masenog udjela trehaloze u uzorcima pilećeg surimija entalpija denaturacije se povećava. Pomak temperature denaturacije prema višim vrijednostima i povećanje entalpije denaturacije rezultat je kriprotektorskog djelovanja trehaloze, tj. povećanja masenog udjela vezane (nesmrzljive) vode u uzorcima pilećeg surimija. Veći maseni udio vezane vode u uzorcima rezultira boljim očuvanjem miozina tijekom zamrzavanja i sladištenja u smrznutom stanju, odnosno većom entalpijom denaturacije tijekom DSC-mjerenja.
Keywordssurimi chicken surimi trehalose DSC transition temperature transition enthalpy
Parallel title (English)Determining of cryoprotective effect of trehalose on chicken surimi by differential scanning calorimetry
Committee MembersDrago Šubarić
Dragan Kovačević
Mate Bilić
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 Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-06-29
Parallel abstract (English)
Transitions temperatures and enthalpies (H) of denaturation of chicken surimi samples mixed with different mass fractions of trehalose (w = 0 -10 %) were determined by use of differential scanning calorimetry (DSC). High sensitivity of measurement and (on-line) direct monitoring provide simple processing and graphic interpretation of the results. Samples of chicken surimi were prepared in laboratory conditions from broiler meat. The transitions temperature and enthalpies of chicken surimi samples were determined from DSC-thermogrames. DSC thermograms of analyzed chicken surimi samples with addition of trehalose in mass fraction from 0 to 10% have two peaks. Progressive increment in mass fraction of trehalose resulted with the shift of transitions temperatures to higher values of chicken surimi, and it increased denaturation enthalpies. The shift in thermal transition temperature of chicken surimi myofibrillar proteins to higher temperature and increase of enthalpies of myosin and actin transition as the mass fraction of trehalose increases, approve that trehalose acts in accordance with the cryoprotecting mechanism and increases the mass fraction of bound water. The larger binding water mass fraction of samples results in better myosin preservation during freezing process and freeze storage, as well as in increasing enthalpy values in the course of DSC measurements.
Parallel keywords (Croatian)surimi pileći surimi trehaloza DSC temperature i entalpije denaturacije
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:245554
CommitterSanda Hasenay