Denaturation And The Glass Transition Temperatures Of Myofibrillar Proteins From Osmotically Dehydrated Tilapia: Effect Of Sodium Chloride And Sucrose

摘要

The effect of sodium chloride and/or sucrose content on the denaturalion (T_d) and the glass transition (T_g) temperatures of osmotically dehydrated tilapia fillets using binary or ternary solutions at 20℃, was evaluated. DSC analyses revealed that myofibrillar proteins denatur-ation temperatures and enthalpies decreased with increase in muscle salt content. Sugar produced a stabilizing effect on denaturation of the fillets proteins. When ternary solutions were used, sucrose did not protect the proteins against the ionic stress produced by the salt. T_g was affected by the residual moisture content of the samples. Influence of NaCl was important at low water activity values. Sucrose content did not influence on T_g