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dc.creatorSyamaladevi, Roopesh M.
dc.creatorSablani, Shyam S.
dc.date.accessioned2011-08-23T19:08:56Z
dc.date.available2011-08-23T19:08:56Z
dc.date.issued2011
dc.identifier.urihttp://hdl.handle.net/2376/2937
dc.descriptionAwarded second place in the Institute of Food Technologists’ (IFT) 2011 Graduate Student Paper Award Competition.en_US
dc.description.abstractLow temperature transitions may occur in frozen foods due to the temperature fluctuations resulting in less viscous and partially melted food matrices; In the current study, the influence of glass transitions and temperature fluctuations on ice recrystallization during the frozen storage of salmon fillet was systematically investigated; The characteristic glass transition temperature (Tg') and onset temperature of ice crystal melting (Tm') in salmon determined using a modulated differential scanning calorimeter (MDSC) were -27 and -17oC, respectively; The temperature (T = -35oC) of frozen salmon fillets was modulated within glassy state (T<Tg') and to achieve a partial-freeze-concentrated state (Tg'<T<Tm') and a rubbery state (T>Tm'), by exposing the trays to room temperature (23oC) for predetermined periods (2 to 26 min) twice a day during the four weeks of storage; The characterization of ice crystals was conducted by observing the cavities formed after sublimation of ice crystals using (a) Environmental scanning electron microscopy (ESEM) (b). X-ray computed tomography (XCT); Ice crystal growth was observed in frozen salmon in the glassy state; however the ice crystal size was greatest in the rubbery state (when the temperature fluctuation resulted in temperature above Tm'); The findings of this study are important to the frozen food industries in optimizing the storage and distribution conditions to minimize textural quality loss due to recrystallization.en_US
dc.description.sponsorshipBiological and Organic Agriculture Program Grant, Center for Sustaining Agriculture and Natural Resources, Washington State University.en_US
dc.language.isoEnglish
dc.rightsIn copyright
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.titleGlass transition influence on ice recrystallization in Atlantic salmon (Salmo Salar) during frozen storageen_US
dc.typeText
dc.description.citationSyamaladevi, R.M. & Sablani, S. S. (2011) Glass transition influence on ice recrystallization in Atlantic salmon (Salmo Salar) during frozen storage. Presented at the Institute of Food Technologists meeting.


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