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Abstract
The state diagram of tuna meat was developed by measuring and modeling its glass transition temperatures and freezing points. Fresh tuna meat was dried in a freeze drier to vary the moisture content from 73.3% to 6.0% (wet basis). Small deformation dynamic oscillation was employed to identify changes in the viscoelastic properties of tuna as a function of solids. Cooling curve method was used to measure the freezing point and end point of freezing. The state diagram yielded maximally freeze-concentrated solutes at 61% solids with the characteristic temperature of glass formation being −54.2 °C. The freezing curve and glass transition lines were developed using the Clausius–Clapeyron equation adjusted with unfreezable water and Gordon–Taylor model, respectively.
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