Studies on differential scanning calorimetry and thermogravimetry of tilapia (Oreochromis nilotica) surimi, surimi/starch and surimi/starch/carrageenan systems
Plm. Barreto et al., Studies on differential scanning calorimetry and thermogravimetry of tilapia (Oreochromis nilotica) surimi, surimi/starch and surimi/starch/carrageenan systems, J FD SCI M, 37(3), 2000, pp. 265-271
Thermal denaturation of washed minced fish, tilapia (Oreochromis nilotica)
surimi, was investigated by Differential Scanning Calorimetry (DSC). The th
ermal denaturation was shown to occur via three independent processes and t
he temperatures at which these processes took place were 57.1 degrees C, 61
.6 degrees C and 65.7 degrees C. The addition of 0.2% of carrageenan raised
the gelatinization temperatures of tapioca and modified waxy maize starche
s by 8 degrees C and 4 degrees C respectively. However. it decreased the re
action enthalpy of waxy maize from 101.1 cal/g to 10.4 cal/g and tapioca fr
om 184.1 cal/g to 4.4 cal/g. The addition of starch and carrageenan to suri
mi was also investigated by DSC and it was observed that for the surimi/tap
ioca and surimi/tapioca/carrageenan, the transition temperature increase wa
s 20 degrees C in relation with pure surimi. The thermogravimetric analysis
(TGA) of surimi, surimi/starch and surimi/starch/carrageenan systems showe
d that the surimi and surimi/tapioca/carrageenan had a higher water retenti
on ability, when heated.