THERMAL TRANSITIONS AND WATER SORPTIONPROPERTIES OF KING FISH MUSCLE

摘要

Thermal transitions of whole fish muscles, and fat and fat-free muscles were measured byDifferential Scanning Calorimetry (DSC). The initial freezing points were also measuredusing a cooling curve method. The fat-free fish muscles showed thermal transitions.However, it was difficult to justify that it was glass transition of whole or fat-free fishmuscles. Water adsorption isotherms of king fish (Scomberomorus commerson) musclewere measured at room temperature by isopiestic method and data were modeled withBET and GAB equation. The initial freezing point and water activity showed strongdependence on moisture content.