State diagram of tuna meat: freezing curve and glass transition

Rahman, Mohammad Shafiur; Kasapis, Stefan; Guizani, Nejib; Al-Amri, Omar Saud

doi:10.1016/s0260-8774(02)00346-1

Cited by 80 publications

(7 citation statements)

References 16 publications

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“…This transition was close to the values of the first transition observed in the case of tuna. In the case of king fish muscle samples (moisture content: 0.035 g g −1 sample), Sablani et al (2007) observed two glass transitions, one at -11.0 o C and the other at 74.7 o C. In the case of air-dried tuna (moisture: 0.046 g g −1 sample), (Rahman, Kasapis, Guizani, & Al-Amri, 2003) observed a glass transition at 67.1 o C, as measured by mechanical thermal analysis. Their value was relatively close to the second glass transition 97.6 o C. In the case of water-soluble extract of freeze-dried tuna, one glass transition was observed, and it was plasticized with the increase of water content (i.e.…”

Section: Thermal Characteristicsmentioning

confidence: 82%

Untitled

2019

Int. J. Food Stud.

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The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peerreviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Manuscripts focusing on Food related Education topics are particularly welcome. The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product's safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy.

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Section: Thermal Characteristicsmentioning

confidence: 82%

Untitled

2019

Int. J. Food Stud.

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“…The initial stage spans from 0 to 20 min, during which the sample temperature decreases rapidly due to the influence of the external low‐temperature environment until reaching the freezing point. When a sample is cooled below its freezing point without forming ice, it is defined as supercooling (Rahman et al ., 2003). Heat is continuously released as the freezing process goes.…”

Section: Resultsmentioning

confidence: 99%

Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention

Duanmu,

Zhang,

et al. 2024

Int J of Food Sci Tech

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SummaryThere is a debate on the optimal tempering rate for preserving the quality of aquatic muscle products. An adjustable and uniform tempering method is required to address this. Radio frequency (RF) heating, with its rapid and volumetric heating characteristics and adjustable tempering rate, has shown great potential in frozen food tempering. In this study, we utilised a developed improved RF heating method with controlled heating rates and uniformity to investigate the quality attributes of yellowfin tuna flesh samples subjected to two freezing rates (0.35 and 0.47 cm h−1) and three tempering rates (0.5, 1.0, and 1.5 °C min−1), respectively, to reveal the influence of freezing and tempering rates influence on tuna quality attributes. In the majority of treatment groups, the differences in drip loss, TBARS, TVB‐N, MetMb, colour, and protein solubility between the high‐speed freezing and slow‐thawing groups were minimal. It was found that fast freezing allows smaller‐scale ice crystal generation, which has the least influence on muscle fibre, and a low tempering rate could gently regulate the influence of ice crystal size on muscle structures.

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“…where T g is the glass transition temperature [ • C], T gs is the glass transition temperature of dry matter [ • C], T gw is the glass transition temperature of pure water at −135 • C [62], X w is a mass fraction of water, X s , a mass fraction of a solid, and k, is the Gordon and Taylor model parameter equal to 2.4. The relatively high value of the coefficient of determination (R 2 ), equal to 0.969, indicates that the Gordon and Taylor equation describes the effect of water on lowering the glass transition temperature in the tested product in a very satisfactory manner.…”

Section: Glass Transition By Dscmentioning

confidence: 99%

Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR

2021

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Experimental protocols aiming at the characterisation of glass transition often suffer from ambiguity. The ambition of the present study is to describe the glass transition in a complex, micro heterogeneous system, the dry rice pasta, in a most unambiguous manner, minimising the influence of technique-specific bias. To this end, we apply an unprecedented combination of experimental techniques. Apart from the usually used NMR and DSC, we employ, in a concurrent manner, neutron transmission, diffraction, and Compton scattering. This enables us to investigate the glass transition over a range of spatio-temporal scales that stretches over seven orders of magnitude. The results obtained by neutron diffraction and DSC reveal that dry rice pasta is almost entirely amorphous. Moreover, the glass transition is evidenced by neutron transmission and diffraction data and manifested as a significant decrease of the average sample number density in the temperature range between 40 and 60 °C. At the microscopic level, our NMR, neutron transmission and Compton scattering results provide evidence of changes in the secondary structure of the starch within the dry rice pasta accompanying the glass transition, whereby the long-range order provided by the polymer structure within the starch present in the dry rice pasta is partially lost.

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State diagram of tuna meat: freezing curve and glass transition

Cited by 80 publications

References 16 publications

Untitled

Untitled

Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention

Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR

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