Abstract
In this study, glass transition temperatures (Tg) as well as ice crystallization and melting temperatures and enthalpy values were determined by using Differential Scanning Calorimetry (DSC) for chicken breast meat samples blended with different levels (2, 4, and 8%) of xanthan gum, κ-carrageenan and gum arabic. The water activity (aw) values, moisture contents and unfreezable water fractions of the samples were also analyzed. While the moisture contents decreased and unfreezable moisture fractions increased, the aw values of the samples unchanged by addition of the biopolymers. The ice crystallization enthalpies and melting temperatures and enthalpy values decreased with increased levels of biopolymer additions. Tg value of the chicken breast meat was detected as -17.08±0.04°C (midpoint). It was observed that Tg values of the samples significantly affected by the biopolymer addition (P<0.01) and increased for the samples including 4% and %8 xanthan gum and 8% κ-carrageenan.
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