EFFECT OF ADDING SELECTED BIOPOLYMERS ON FREEZING PARAMETERS OF MODEL SUCROSE SOLUTION

Apply

EFFECT OF ADDING SELECTED BIOPOLYMERS ON FREEZING PARAMETERS OF MODEL SUCROSE SOLUTION

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 4

Abstract

The objective of the research study was to compare the effect of adding a kappa carrageenan and its hydrolysates, and a protein type AFP III, which limits the ice crystallization, on the freezing process of model sucrose solutions. There were studied samples of 30 % sucrose solutions without and with those cryo-protective substances added; the samples were frozen at -20 °C using a cryostat. It was proved that the freezing time of the samples with AFP protein added was the longest. Compared to the samples with no additives, the refreezing phase thereof was extended, whereas the time duration of the transition phase was shorter by 12 minutes. The samples with the hydrolyzed kappa carrageenan added got frozen quicker than the samples containing only the kappa carrageenan. On the other hand, that time was similar to the time of freezing the samples without the biopolymers added. At the same time, the second phase, i.e. the time of refreezing the samples with the hydrolysates was extended by 30 minutes compared to the time of refreezing the samples without the polymers added, and it was by 20 minutes longer than the refreezing time of the samples with the carrageenan added. The addition of the hydrolysates and of the kappa carrageenan reduced the time of the transition phase by about 80 %. Each of the substances used caused the cryoscopic temperature to increase by more than 1 °C.

Authors and Affiliations

Urszula K. Rafalska, Anna Kamińska-Dwórznicka

Keywords

czas zamrażania κ-karagen hydrolizaty κ-karagenu białko typu AFP III temperatura krioskopowa krzywe mrożenia

PHYSICOCHEMICAL PROPERTIES OF MEAT FROM YOUNG BULLS OF 3 NATIVE BREEDS: POLISH RED, WHITE-BACKED, AND POLISH BLACK-AND-WHITE, AS WELL AS OF SIMMENTAL AND POLISH HOLSTEIN-FRESIAN BREEDS

The objective of the study was to assess the physicochemical properties of meat from young bulls of three native breeds: Polish Red (PR), White-Backed (WB), Polish Black-and-White (PBW) and to compare them with the pro...

EP ID EP142451
DOI 10.15193/zntj/2014/95/053-062
Views 44
Downloads 0