DSC studies on deep frozen fishery products

Schubring, Reinhard

doi:10.1016/s0040-6031(99)00229-4

Cited by 27 publications

(19 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was found for all the saccharides that Td and H are scanning rate dependent. Td values increased 5  2 °C in all the samples with increasing scanning rate, similar behavior was reported in references [56][57][58]. Furthermore, the H decreased ( 10%) with increasing scanning rate that was in agreement with the results reported in references [21,59].…”

Section: Effect Of Scanning Ratesupporting

confidence: 91%

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

Furlán¹,

Lecot²,

Padilla³

et al. 2013

Applications of Calorimetry in a Wide Context - Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microca

View full text Add to dashboard Cite

Section: Effect Of Scanning Ratesupporting

confidence: 91%

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

Furlán¹,

Lecot²,

Padilla³

et al. 2013

Applications of Calorimetry in a Wide Context - Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microca

View full text Add to dashboard Cite

“…Olafsdottir et al, 2004), but there is still a need to develop fast and reliable online methods to evaluate fish quality and authenticity. Differential scanning calorimetry has already proved to be useful in identifying whether fish has suffered some thermal treatment, such as freezing and heating (Radičević et al, 2002;Schubring, 2008), although its utility in indentifying conditions such as freeze-thaw cycles seems to be species specific (Beyrer & Rüsch gen. Klaas, 2007;Hurling & McArthur, 1996;Schubring 1999), and there is no information regarding its ability to identify other factors, such as harvesting or slaughter stress. However, being a simple, fast and practical technique that requires small samples, DSC has the potential to become widely used in fish quality assessment.…”

Section: Discussionmentioning

confidence: 99%

Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

et al. 2011

View full text Add to dashboard Cite

“…Furthermore, no infl uence of the rigor state before freezing on thermal stability of the fi sh muscle proteins in frozen fi llets could be detected. The differences in T max measured by using the various calorimeters could be explained by the differences in scanning rates applied (Schubring 1999b).…”

Section: Freezing Double Freezing and Frozen Storagementioning

confidence: 99%

Differential Scanning Calorimetry

Schubring

2009

Fishery Products

View full text Add to dashboard Cite

Differential scanning calorimetry (DSC) is a well-established measuring method that is used on a large scale in different areas of research, development, and quality inspection and testing. Thermal effects can be quickly identifi ed and the relevant temperature and the characteristic caloric values determined using substance quantities in the mgmilligram range. Measurement values obtained by DSC allow heat capacity, heat of transition kinetic data, purity and glass transition to be determined. DSC curves serve to identify substances (Höhne et al. 1996). When a material undergoes a change in physical state such as melting or transition from one crystalline form to another, or when a material reacts chemically, heat is either absorbed or liberated. According to Lund (1983), DSC offers a tremendous potential for studying physicochemical changes that occur in foods. During the 1980s, its use in food research became apparent.DSC is characterised by its usefulness for analysing phase changes. Reactions that can lead to such phase changes are crystallisation of water (melting and freezing), evaporation of water and certain chemical reactions, for example protein denaturation. In DSC the temperature of the sample and reference are maintained the same and amount of heat required to achieve this is recorded. The DSC curve is a plot of heat fl ow against temperature. Consequently, the enthalpy change involved in the reaction can be determined from the area under the curve of heat-fl ow versus time. Material of known enthalpy can be used to calibrate the equipment. For samples containing water, evaporation is prevented using sealed containers. For examining frozen water in foods, results that are more reproducible are obtained while thawing frozen products than during cooling and freezing of products, because the variable phenomenon of super-cooling occurs during freezing. For proteins, the temperature corresponding to the maximum peak height is often used as an indication of the denaturation temperature, and the width of the peak as a measure of the complexity of the denaturation reaction. Using these assumptions, it is possible to observe how the denaturation temperature is affected by the changes in pH or the presence of other components, and the variation in enthalpy with denaturation temperature. As a protein becomes more denatured, the size of the peak should decrease. Phase changes in these both main components of the fi sh fl esh (water and protein) are subject of DSC investigation in this special fi eld. DSC has emerged 173 Fishery Products: Quality, safety and authenticity Edited by Hartmut Rehbein and Jörg Oehlenschläger

show abstract

DSC studies on deep frozen fishery products

Cited by 27 publications

References 19 publications

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

Differential Scanning Calorimetry

Contact Info

Product

Resources

About