GLASS TRANSITION OF RAINBOW TROUT AND EFFECT OF CRYOPROTECTANTS ON SOME CHANGES

摘要

Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenann(0.15%) 8 and meat stabilizer (0.5%) were blended with groundnrainbow trout and stored for 6 months separately at -9, -13C (glass transitionntemperature [Tg] of rainbow trout determined by differential scanning calorimetry)nand -18C. Total volatile basic nitrogen (TVB-N) and thiobarbituricnacid-reactive substances (TBARS) were determined at first, third and sixthnmonths of storage periods. Sodium dodecyl sulfate-polyacrylamide gel electrophoresisn(SDS-PAGE) was conducted on isolated myofibrillar proteins fornfirst, third and sixth months. Biopolymers and storage period had a significantneffect (P < 0.05) on the TVB-N and TBARS values. Tg (-13C) and -18Cnshowed the same effects on TVB-N and TBARS values, but -9C had statisticallyndifferent effect on them. SDS-PAGE characteristics of myofibrillar proteinsnrevealed that the samples with gum arabic, sucrose and sorbitol werendifferent from the other samples.