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Stabilization of frozen foods by cre...

Brake, Nicole Claire.

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Stabilization of frozen foods by creation of a glassy state.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Stabilization of frozen foods by creation of a glassy state./
Author:	Brake, Nicole Claire.
Description:	221 p.
Notes:	Source: Dissertation Abstracts International, Volume: 57-12, Section: B, page: 7285.
Contained By:	Dissertation Abstracts International57-12B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9710019
ISBN:	0591239760

Stabilization of frozen foods by creation of a glassy state.
Brake, Nicole Claire.

Stabilization of frozen foods by creation of a glassy state. - 221 p.

Source: Dissertation Abstracts International, Volume: 57-12, Section: B, page: 7285.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 1997.

Diffusion of small molecules was found to continue (albeit at a slow rate) just below Tg$\sp\prime$ of minced mackerel.

ISBN: 0591239760Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Stabilization of frozen foods by creation of a glassy state.
LDR:03307nam 2200313 a 45 001 933093
005 20110505
008 110505s1997 eng d
020 $a 0591239760
035 $a (UnM)AAI9710019
035 $a AAI9710019
040 $a UnM $c UnM
100 1 $a Brake, Nicole Claire. $3 1256833
245 1 0 $a Stabilization of frozen foods by creation of a glassy state.
300 $a 221 p.
500 $a Source: Dissertation Abstracts International, Volume: 57-12, Section: B, page: 7285.
500 $a Supervisor: Owen Fennema.
502 $a Thesis (Ph.D.)--The University of Wisconsin - Madison, 1997.
520 $a Diffusion of small molecules was found to continue (albeit at a slow rate) just below Tg$\sp\prime$ of minced mackerel.
520 $a This study was conducted to determine the influence of Tg$\sp\prime$ (glass transition temperature at maximum freeze concentration) on enzymatic and chemical reactions and on the diffusion of small molecules in frozen food and model systems. Lipolysis and oxidation were analyzed in frozen, minced mackerel, and lipoxygenase activity was measured in a model system at various subfreezing temperatures. Diffusion of small molecules ($\sp{14} $c -fructose) was measured using image analysis.
520 $a Using an annealing technique, Tg$\sp\prime$ of mackerel, cod and beef were found to be similar (ca. $-12\sp\circ $c ). Tp$\sp\prime$ of the dialyzed protein fractions of mackerel (both soluble and insoluble) were determined to be significantly higher than that of whole muscle (ca. $- $7 $\sp\circ $c ). The results indicated that the protein fraction contributes significantly to the overall Tg$\sp\prime$ of muscle and that small molecules removed during dialysis plasticized the system. In a model system, Tg$\sp\circ$ of collagen and gelatin were found to be the same (ca. $-7\sp\circ $c ). However, when combined with sucrose (1:1) and annealed at $-35\sp\circ $c , their thermodynamic behaviors were different. This latter observation suggests that prediction of stability based on Tg's of individual components may sometimes be difficult.
520 $a Gelatin (1%) inhibited lipolysis in finely minced fish at $-10\sp\circ $c but did not greatly inhibit lipolysis in coarsely minced fish even at lower temperatures. Based on the kinetic, diffusion, and Tg$\sp\prime$ data, any inhibition of lipolysis in the presence of 1% gelatin was likely due to mechanisms other than viscosity. Gelatin caused an increase in oxidation rates at all temperatures studied, probably because of the presence of metals.
520 $a Use of Tg$\sp\prime$ values as an indicator of chemical stability in frozen food and model systems is somewhat but far from being a perfected technique. Lipolysis and lipid oxidation reactions studied here did not attain near-termination at Tg$\sp\prime$. However, they attained near-termination at about Tg$\sp\prime$ $-8\sp\circ $c , suggesting that use of a Tg$\sp\prime$ temperature zone (Tg$\sp\prime$ $-10\sp\circ $c ) rather than a specific Tg$\sp\prime$ may have utility in practical situations.
590 $a School code: 0262.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The University of Wisconsin - Madison. $3 626640
773 0 $t Dissertation Abstracts International $g 57-12B.
790 $a 0262
790 1 0 $a Fennema, Owen, $e advisor
791 $a Ph.D.
792 $a 1997
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9710019