Thermal analysis of osmotically dehydrated fish meat

Abstract

Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).

Keywords

• thermal analysis
• fish meat
• osmotic dehydration