Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

Characterisation of model and real foods through identification of Tg' by differential scanning calorimetry

Different model systems have been identified, characterised and the corresponding Tg’-values have been measured using differential scanning calorimetry.

These model systems and the measured Tg’ values can be further used in the project for two purposes:
- The model systems provide systems with known Tg’ values (Tg’(carrot) = -32° C, Tg’(strawberry) = -43° C) to study enzyme activity and crystal size stability during frozen storage and

- The different chemical components studied can be used to be infused in strawberries as a means to change the Tg’ value of this case study to evaluate the hypothesis that the Tg’ value of a real food material is of key importance in determining the evolution of texture and crystal size distribution during frozen storage (after regular or high pressure freezing processes). Tg’ is an important parameter related to food stability.

Different values had been reported on fish, being controversy the actual importance of each one on the storage stability. Glass transition on sea bass muscle was analysed at ENITIAA by modulated DSC (Q100 - TA Instruments). Preliminary studies were performed to choose the better DSC parameters. Five different samples of suspensions containing Bacillus subtilis vegetative cells (heat inactivated) were analysed: 104, 106, 108, 1010, and pellet.

Contacto

Jean Marc VALLAURI, (Contact)
Tel.: +33-251785454
Fax: +33-251785455
Correo electrónico
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