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Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat

Year 2018, Volume: 16 Issue: 2, 120 - 126, 05.08.2018
https://doi.org/10.24323/akademik-gida.449572

Abstract

In this study, glass transition temperatures (Tg) as well as
ice crystallization and melting temperatures and enthalpy values were
determined by using Differential Scanning Calorimetry (DSC) for chicken breast
meat samples blended with different levels (2, 4, and 8%) of xanthan gum, κ-carrageenan
and gum arabic. The water activity (aw) values, moisture contents
and unfreezable water fractions of the samples were also analyzed. While the
moisture contents decreased and unfreezable moisture fractions increased, the aw
values of the samples unchanged by addition of the biopolymers. The ice
crystallization enthalpies and melting temperatures and enthalpy values
decreased with increased levels of biopolymer additions. Tg value of
the chicken breast meat was detected as -17.08±0.04°C

(midpoint)
. It was observed that Tg values of the samples significantly
affected by the biopolymer addition (P<0.01) and increased for the samples
including 4% and %8 xanthan gum and 8% κ-carrageenan.

References

  • [1] Sebranek, J.G. (1996). Poultry and poultry products. In Freezing Effects on Food Quality, Edited by L.E. Jeremiah, Marcel Dekker, USA.
  • [2] Delgado, A.E., Sun, D. (2002). Desorption isotherms and glass transition temperature for chicken meat. Journal of Food Engineering, 55, 1-8.
  • [3] Yıldırım, Z., Ceylan, Ş., Öncül, N. (2015). Tokat piyasasında satışa sunulan tavuk etlerinin mikrobiyolojik kalitesinin belirlenmesi. Akademik Gıda, 13(4), 304-316.
  • [4] Sunooj, K.V., Radhakrishna, K., George, J., Bawa, A.S. (2009). Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton. Journal of Food Engineering, 91, 347-352.
  • [5] Goff, H.D., Sahagian, M.E. (1996). Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. Thermochimica Acta, 280/281, 449-464.
  • [6] Rahman, M.S. (1999). Glass transition and other structural changes in foods. In Handbook of Food Preservation, Edited by M.S. Rahman, Marcel Dekker, New York.
  • [7] Rahman, M.S. (2006). State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science & Technology, 17, 129-141.
  • [8] Rahman, M.S. (2009). Food stability beyond water activity and glass transition: Macro-micro region concept in the state diagram. International Journal of Food Properties, 12, 726-740.
  • [9] Roos, Y.H. (2003). Thermal analysis, state transitions and food quality. Journal of Thermal Analysis and Calorimetry, 71, 197-203.
  • [10] Roudaut, G., Simatos, D., Champion, D., Contreras-Lopez, E., Le Meste M. (2004). Molecular mobility around the glass transition temperature: a mini review. Innovative Food Science & Emerging Technologies, 5, 127-134.
  • [11] Levine, H., Slade, L. (1986). A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydrate Polymers, 6, 213-244.
  • [12] Slade, L., Levine, H. (1988). Non-equilibrium behavior of small carbohydrate-water systems. Pure Applied Chemistry, 60, 1841-1864.
  • [13] Bhandari, B.R., Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40, 71-79.
  • [14] Balasubramanian, S., Devi, A., Singh, K.K., Bosco, S.J.D., Mohite A.M. (2016). Application of glass transition in food processing. Critical Reviews in Food Science and Nutrition, 56(6), 919-936.
  • [15] Herrera, J.J., Pastoriza, L., Sampedro, G., Cabo, M.L. (1999). Effect of various cryostabilizers on the production and reactivity of formaldehyde in frozen-stored minced blue whiting muscle. Journal of Agricultural and Food Chemistry, 47, 2386-2397.
  • [16] Levine, H., Slade, L. (1989). Response to the letter by Simatos, Blond, and Le Meste on the relation between glass transition and stability of a frozen product. Cryo-Letters, 10, 347-370.
  • [17] Inoue, C., Ishıkava, M. (1997). Glass transition of tuna flesh at low temperature and effects of salt and moisture. Journal of Food Science, 62, 496-499.
  • [18] Brake, N.C., Fennema, O.R. (1999). Glass Transition Values of Muscle Tissue. Journal of Food Science, 64, 10-15.
  • [19] Jensen, K.N., Jorgensen, B.M., Nielsen, J. (2003). Low-temperature transitions in cod and tuna determined by differential scanning calorimetry. LWT - Food Science and Technology, 36, 369-374.
  • [20] Orlien, V., Risbo, J., Andersen, M.L., Skibsted, L.H. (2003). The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for Tuna muscle by differential scanning calorimetry. Journal of Agricultural and Food Chemistry, 51, 211-217.
  • [21] Hashimoto, T., Suzuki, T., Hagiwara, T., Takai, R. (2004). Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry. Fisheries Science, 70, 1144-1152.
  • [22] Sablani, S.S., Rahman, M.S., Al-Busaidi, S., Guizani, N.Al-Habsi, N., Al-Belushi R., Soussi B. (2007b). Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta, 462, 56-63.
  • [23] Akköse, A., Aktaş, N. (2008). Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes. Meat Science, 80, 875-878.
  • [24] Akköse, A., Aktaş, N. (2009). Determination of glass transition temperature of rainbow trout (Oncorhynchus mykiss) and effects of various cryoprotective biopolymer blends on some chemical changes. Journal of Food Processing and Preservation, 33, 665-675.
  • [25] Tironi, V., Lamballerie-Anton, M., Le-Bail, A. (2009). DSC determination of glass transition temperature on sea bass (Dicentrarchus labrax) muscle: effect of high-pressure processing. Food and Bioprocess Technology, 2, 374-382.
  • [26] Tolstorebrov, I., Eikevik T.M., Bantle M. (2014a). A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic. Food Research International, 55, 303-310.
  • [27] Rahman, M.S., Labuza, T.P. (2007). Water Activity and Food Preservation. In Hand Book of Food Preservation, Edited by M.S. Rahman, CRC Press, New York.
  • [28] Rahman, M.S., Sablani, S.S., Al-Habsi, N., Al-Maskri, S., Al-Belushi, R. (2005). State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science, 70, E135-E141.
  • [29] Sablani, S.S., Kasapis, S., Rahman, M.S. (2007a). Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering, 78, 266-271.
  • [30] Miles, C.A., Mayer, Z., Morley, M. J., Houska, M. (1997). Estimating the initial freezing point of foods from composition data. International Journal of Food Science & Technology, 32, 389-400.
  • [31] Hamdami, N., Monteau, J., Le Bail, A. (2004). Thermophysical properties evolution of French partly baked bread during freezing. Food Research International, 37, 703-713.
  • [32] Tolstorebrov, I., Eikevik T.M., Bantle M. (2014b). Thermal phase transitions and mechanical characterization of Atlantic cod muscles at low and ultra-low temperatures. Journal of Food Engineering, 128, 111-118.
  • [33] Goff, H.D. (1995). The use of thermal-analysis in the development of a better understanding of frozen food stability. Pure and Applied Chemistry, 67(11), 1801-1808.
  • [34] Levine, H., Slade, L. (1990). Cryostabilization technology: Thermoanalytical evaluation of food ingredients and systems. In Thermal Analysis of Foods, Edited by V.R. Harwalkar, C.Y. MA, Elsevier Applied Science, London.
  • [35] Slade, L., Levine, H., Reid, D.S. (1991). Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition, 30, 115-360.
  • [36] Roos, Y., Karel, M. (1991). Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress, 7, 49-53.
  • [37] Levine, H., Slade, L. (1988). Principles of “cryostabilization” technology from structure/ property relationships of carbohydrate/water systems. A review. Cryo-Letters, 9, 21-63.
  • [38] Carvajal, P.A., MacDonald, G.A., Lanier, T.C. (1999). Cryostabilization mechanism of fish muscle proteins by maltodextrins. Cryobiology, 38, 16-26.
  • [39] Auh, J.H., Kim, Y.R., Cornillon, P., Yoon, J., Yoo, S.H., Park, K.H. (2003). Cryoprotection of protein by highly concentrated branched oligosaccharides. International Journal of Food Science and Technology, 38, 553-563.
  • [40] Kurozawa, L.E., Park, K.J., Hubinger, M.D. (2009). Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering, 91, 287-296.
  • [41] Mitsuiki, M., Yamamoto, Y., Mizuno, A., Motoki, M. (1998). Glass transition properties as a function of water content for various low-moisture galactans. Journal of Agricultural and Food Chemistry, 46, 3528-3534.
  • [42] Kasapis, S., Al-Marhoobi, I.M.A., Khan, A.J. (2000). Viscous solutions, networks and the glass transition in high sugar galactomannan and κ-carrageenan mixtures. International Journal of Biological Macromolecules, 27, 13-20.
  • [43] Kumagai, H., MacNaughtan, W., Farhat, I., Mitchell, J.R. (2002). The influence of carrageenan on molecular mobility in low moisture amorphous sugars. Carbohydrate Polymers, 48, 341-349.

Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi

Year 2018, Volume: 16 Issue: 2, 120 - 126, 05.08.2018
https://doi.org/10.24323/akademik-gida.449572

Abstract

Araştırmada, farklı oranlarda (%2, 4 ve 8) ksantan gam, κ-karragenan ve
gam arabik ilave edilen tavuk göğüs eti örneklerinin camsı değişim sıcaklıkları
(
Tg) ile kristalizasyon ve
erime sıcaklıkları ve entalpi değerleri Diferansiyel Taramalı Kalorimetre (DSC)
cihazı kullanılarak belirlenmiştir. Ayrıca örneklere ait su aktivitesi (aw)
değerleri ile nem içerikleri ve dondurulamayan su fraksiyonları da tespit edilmiştir.
Biyopolimerlerin ilavesiyle örneklerdeki nem içeriğinin azaldığı,
dondurulamayan su fraksiyonunun arttığı, aw değerlerinin ise
değişmediği gözlenmiştir. Örneklere ait kristalizasyon entalpileri ile erime
sıcaklıkları ve entalpileri ise ilave edilen biyopolimer oranı arttıkça
azalmıştır. Araştırmada, tavuk göğüs eti için Tg değeri -17.08±0.04°C
olarak (orta nokta) belirlenmiş olup, Tg değerinin biyopolimer ilavesinden
çok önemli seviyede (P<0.01) etkilendiği, %4 ve %8 ksantan gam ve %8
κ-karragenan ilave edilen örneklerde ise artış gösterdiği tespit edilmiştir.

References

  • [1] Sebranek, J.G. (1996). Poultry and poultry products. In Freezing Effects on Food Quality, Edited by L.E. Jeremiah, Marcel Dekker, USA.
  • [2] Delgado, A.E., Sun, D. (2002). Desorption isotherms and glass transition temperature for chicken meat. Journal of Food Engineering, 55, 1-8.
  • [3] Yıldırım, Z., Ceylan, Ş., Öncül, N. (2015). Tokat piyasasında satışa sunulan tavuk etlerinin mikrobiyolojik kalitesinin belirlenmesi. Akademik Gıda, 13(4), 304-316.
  • [4] Sunooj, K.V., Radhakrishna, K., George, J., Bawa, A.S. (2009). Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton. Journal of Food Engineering, 91, 347-352.
  • [5] Goff, H.D., Sahagian, M.E. (1996). Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. Thermochimica Acta, 280/281, 449-464.
  • [6] Rahman, M.S. (1999). Glass transition and other structural changes in foods. In Handbook of Food Preservation, Edited by M.S. Rahman, Marcel Dekker, New York.
  • [7] Rahman, M.S. (2006). State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science & Technology, 17, 129-141.
  • [8] Rahman, M.S. (2009). Food stability beyond water activity and glass transition: Macro-micro region concept in the state diagram. International Journal of Food Properties, 12, 726-740.
  • [9] Roos, Y.H. (2003). Thermal analysis, state transitions and food quality. Journal of Thermal Analysis and Calorimetry, 71, 197-203.
  • [10] Roudaut, G., Simatos, D., Champion, D., Contreras-Lopez, E., Le Meste M. (2004). Molecular mobility around the glass transition temperature: a mini review. Innovative Food Science & Emerging Technologies, 5, 127-134.
  • [11] Levine, H., Slade, L. (1986). A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydrate Polymers, 6, 213-244.
  • [12] Slade, L., Levine, H. (1988). Non-equilibrium behavior of small carbohydrate-water systems. Pure Applied Chemistry, 60, 1841-1864.
  • [13] Bhandari, B.R., Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40, 71-79.
  • [14] Balasubramanian, S., Devi, A., Singh, K.K., Bosco, S.J.D., Mohite A.M. (2016). Application of glass transition in food processing. Critical Reviews in Food Science and Nutrition, 56(6), 919-936.
  • [15] Herrera, J.J., Pastoriza, L., Sampedro, G., Cabo, M.L. (1999). Effect of various cryostabilizers on the production and reactivity of formaldehyde in frozen-stored minced blue whiting muscle. Journal of Agricultural and Food Chemistry, 47, 2386-2397.
  • [16] Levine, H., Slade, L. (1989). Response to the letter by Simatos, Blond, and Le Meste on the relation between glass transition and stability of a frozen product. Cryo-Letters, 10, 347-370.
  • [17] Inoue, C., Ishıkava, M. (1997). Glass transition of tuna flesh at low temperature and effects of salt and moisture. Journal of Food Science, 62, 496-499.
  • [18] Brake, N.C., Fennema, O.R. (1999). Glass Transition Values of Muscle Tissue. Journal of Food Science, 64, 10-15.
  • [19] Jensen, K.N., Jorgensen, B.M., Nielsen, J. (2003). Low-temperature transitions in cod and tuna determined by differential scanning calorimetry. LWT - Food Science and Technology, 36, 369-374.
  • [20] Orlien, V., Risbo, J., Andersen, M.L., Skibsted, L.H. (2003). The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for Tuna muscle by differential scanning calorimetry. Journal of Agricultural and Food Chemistry, 51, 211-217.
  • [21] Hashimoto, T., Suzuki, T., Hagiwara, T., Takai, R. (2004). Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry. Fisheries Science, 70, 1144-1152.
  • [22] Sablani, S.S., Rahman, M.S., Al-Busaidi, S., Guizani, N.Al-Habsi, N., Al-Belushi R., Soussi B. (2007b). Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta, 462, 56-63.
  • [23] Akköse, A., Aktaş, N. (2008). Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes. Meat Science, 80, 875-878.
  • [24] Akköse, A., Aktaş, N. (2009). Determination of glass transition temperature of rainbow trout (Oncorhynchus mykiss) and effects of various cryoprotective biopolymer blends on some chemical changes. Journal of Food Processing and Preservation, 33, 665-675.
  • [25] Tironi, V., Lamballerie-Anton, M., Le-Bail, A. (2009). DSC determination of glass transition temperature on sea bass (Dicentrarchus labrax) muscle: effect of high-pressure processing. Food and Bioprocess Technology, 2, 374-382.
  • [26] Tolstorebrov, I., Eikevik T.M., Bantle M. (2014a). A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic. Food Research International, 55, 303-310.
  • [27] Rahman, M.S., Labuza, T.P. (2007). Water Activity and Food Preservation. In Hand Book of Food Preservation, Edited by M.S. Rahman, CRC Press, New York.
  • [28] Rahman, M.S., Sablani, S.S., Al-Habsi, N., Al-Maskri, S., Al-Belushi, R. (2005). State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science, 70, E135-E141.
  • [29] Sablani, S.S., Kasapis, S., Rahman, M.S. (2007a). Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering, 78, 266-271.
  • [30] Miles, C.A., Mayer, Z., Morley, M. J., Houska, M. (1997). Estimating the initial freezing point of foods from composition data. International Journal of Food Science & Technology, 32, 389-400.
  • [31] Hamdami, N., Monteau, J., Le Bail, A. (2004). Thermophysical properties evolution of French partly baked bread during freezing. Food Research International, 37, 703-713.
  • [32] Tolstorebrov, I., Eikevik T.M., Bantle M. (2014b). Thermal phase transitions and mechanical characterization of Atlantic cod muscles at low and ultra-low temperatures. Journal of Food Engineering, 128, 111-118.
  • [33] Goff, H.D. (1995). The use of thermal-analysis in the development of a better understanding of frozen food stability. Pure and Applied Chemistry, 67(11), 1801-1808.
  • [34] Levine, H., Slade, L. (1990). Cryostabilization technology: Thermoanalytical evaluation of food ingredients and systems. In Thermal Analysis of Foods, Edited by V.R. Harwalkar, C.Y. MA, Elsevier Applied Science, London.
  • [35] Slade, L., Levine, H., Reid, D.S. (1991). Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition, 30, 115-360.
  • [36] Roos, Y., Karel, M. (1991). Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress, 7, 49-53.
  • [37] Levine, H., Slade, L. (1988). Principles of “cryostabilization” technology from structure/ property relationships of carbohydrate/water systems. A review. Cryo-Letters, 9, 21-63.
  • [38] Carvajal, P.A., MacDonald, G.A., Lanier, T.C. (1999). Cryostabilization mechanism of fish muscle proteins by maltodextrins. Cryobiology, 38, 16-26.
  • [39] Auh, J.H., Kim, Y.R., Cornillon, P., Yoon, J., Yoo, S.H., Park, K.H. (2003). Cryoprotection of protein by highly concentrated branched oligosaccharides. International Journal of Food Science and Technology, 38, 553-563.
  • [40] Kurozawa, L.E., Park, K.J., Hubinger, M.D. (2009). Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering, 91, 287-296.
  • [41] Mitsuiki, M., Yamamoto, Y., Mizuno, A., Motoki, M. (1998). Glass transition properties as a function of water content for various low-moisture galactans. Journal of Agricultural and Food Chemistry, 46, 3528-3534.
  • [42] Kasapis, S., Al-Marhoobi, I.M.A., Khan, A.J. (2000). Viscous solutions, networks and the glass transition in high sugar galactomannan and κ-carrageenan mixtures. International Journal of Biological Macromolecules, 27, 13-20.
  • [43] Kumagai, H., MacNaughtan, W., Farhat, I., Mitchell, J.R. (2002). The influence of carrageenan on molecular mobility in low moisture amorphous sugars. Carbohydrate Polymers, 48, 341-349.
There are 43 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Papers
Authors

Ahmet Akköse 0000-0003-1580-5226

Publication Date August 5, 2018
Submission Date May 17, 2018
Published in Issue Year 2018 Volume: 16 Issue: 2

Cite

APA Akköse, A. (2018). Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat. Akademik Gıda, 16(2), 120-126. https://doi.org/10.24323/akademik-gida.449572
AMA Akköse A. Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat. Akademik Gıda. August 2018;16(2):120-126. doi:10.24323/akademik-gida.449572
Chicago Akköse, Ahmet. “Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat”. Akademik Gıda 16, no. 2 (August 2018): 120-26. https://doi.org/10.24323/akademik-gida.449572.
EndNote Akköse A (August 1, 2018) Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat. Akademik Gıda 16 2 120–126.
IEEE A. Akköse, “Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat”, Akademik Gıda, vol. 16, no. 2, pp. 120–126, 2018, doi: 10.24323/akademik-gida.449572.
ISNAD Akköse, Ahmet. “Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat”. Akademik Gıda 16/2 (August 2018), 120-126. https://doi.org/10.24323/akademik-gida.449572.
JAMA Akköse A. Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat. Akademik Gıda. 2018;16:120–126.
MLA Akköse, Ahmet. “Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat”. Akademik Gıda, vol. 16, no. 2, 2018, pp. 120-6, doi:10.24323/akademik-gida.449572.
Vancouver Akköse A. Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat. Akademik Gıda. 2018;16(2):120-6.

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