Abstract
Phase transitions were investigated for Atlantic Salmon, Cod, Herring, Mackerel and Rainbow Trout. The onset of melting was found between −33.5°C and −29.3°C. The amount of unfreezable water was calculated by the DSC (differential scanning calorimetry) melting endotherm integration and was in the range between 5.1% and 8.6% for all investigated samples. The low temperature glass transition was determined to be in the range between −86.0°C and −68.0°C. The high temperature glass transition was found within the melting peak, in the range between −14.0°C and −12.0°C, and was associated with ice melting. Phase transitions of fats, which were present in the fish muscles, did not influence the detection of low and high temperature glass transitions in the samples of fresh fish investigated. The data obtained could be useful to model the freezing process, especially at temperatures below −40.0°C, and the prediction of the fish quality during frozen storage.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
