Part of this study was supported financially by SSRF (Salt Science Research Foundation). We thank associate professor Toru Suzuki of Tokyo University of Fisheries for his helpful discussion.
Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 496–499, May 1997
How to Cite
INOUE, C. and ISHIKAWA, M. (1997), Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture. Journal of Food Science, 62: 496–499. doi: 10.1111/j.1365-2621.1997.tb04414.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 1/29/96, revised 10/19/96, accepted 10/28/96
- glass transition;
- scanning calorimetry;
- fish meat
Glass transition of fresh red meat of bigeye tuna (Thunnnas obesus) and its filtrate occurred between —71°C and —68°C, independent of cooling rate from 1 K/min up to 50 K/min. Glass transition at low temperature appeared to occur in the liquid part. Neither dilution nor concentration of the filtrate affected the glass transition temperature (Tg) but the solute concentration of the freeze concentrated phase (Cg) was affected. Addition of salt to the filtrate caused a decrease of ∼20 K in Tg. Results suggested the possibility of qualitative improvement in quality of fish by lowering the storage temperature by 15 K below the present storage temperature (—55°C).