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

Yıl 2018, , 120 - 126, 05.08.2018

Ahmet Akköse

https://doi.org/10.24323/akademik-gida.449572

Cited By: 3

Öz

In this study, glass transition temperatures (T_g) 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 (a_w) values, moisture contents
and unfreezable water fractions of the samples were also analyzed. While the
moisture contents decreased and unfreezable moisture fractions increased, the a_w
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. T_g value of
the chicken breast meat was detected as -17.08±0.04°C
(midpoint). It was observed that T_g 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.

Anahtar Kelimeler

Chicken meat, Glass transition, Gum, Carrageenan, Unfreezable water

Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi

Öz

Araştırmada, farklı oranlarda (%2, 4 ve 8) ksantan gam, κ-karragenan ve
gam arabik ilave edilen tavuk göğüs eti örneklerinin camsı değişim sıcaklıkları
(T_g) ile kristalizasyon ve
erime sıcaklıkları ve entalpi değerleri Diferansiyel Taramalı Kalorimetre (DSC)
cihazı kullanılarak belirlenmiştir. Ayrıca örneklere ait su aktivitesi (a_w)
değerleri ile nem içerikleri ve dondurulamayan su fraksiyonları da tespit edilmiştir.
Biyopolimerlerin ilavesiyle örneklerdeki nem içeriğinin azaldığı,
dondurulamayan su fraksiyonunun arttığı, a_w 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 T_g değeri -17.08±0.04°C
olarak (orta nokta) belirlenmiş olup, T_g 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.

Anahtar Kelimeler

Tavuk eti, Camsı değişim, Gam, Karragenan, Dondurulamayan su

Kaynakça

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