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DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing

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Abstract

Differential scanning calorimetric determination of glass transition temperature in the freeze-concentrated matrix (\( T_{\text{g}}^{\text{'}} \)) of sea bass muscle was optimized. Conventional and modulated differential scanning calorimetry (DSC) techniques (using diverse cooling/heating rate and modulation parameters) and effect of an annealing step (−30, −20, or −15°C, 30min) were assayed. Transition was more evident using conventional DSC assays, cooling/heating rate: 10°C/min, annealing step at –20°C. A \( T_{\text{g}}^{\text{'}} \) value of –15.2 ± 0.3°C was observed for sea bass fresh muscle. This method was chosen for \( T_{\text{g}}^{\text{'}} \) determination on high-pressure (HP) treated and pressure shift freezing (PSF)—stored at –20°C—sea bass muscle. Thus, in both cases, transition at –15°C was less evident as a function of the pressure level applied, being very difficult to detect after treatment at 400 and 600MPa. It was observed that \(T_{\text{g}}^{\text{'}} \) values were shifted to slightly higher temperatures (around 1°C higher) after HP treatment at 400 and 600MPa. The present work constituted a first approach to the study on the effect of HP on the glass transition of a complex food matrix, giving useful information about stability of the frozen food.

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Acknowledgment

The authors wish to thank R. Chéret and D. Queveau for their technical support. This study has been carried out with financial support from the Commission of the European Communities, FP5 QLK1-CT-2002–02230 “SAFE ICE” project. It does not necessarily reflect its views and in no way anticipates the Commission’s future policy in this area.

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  1. Nantes Atlantic Universities-ENITIAA-GEPEA (UMR CNRS 6144), Ecole Nationale d’Ingénieurs des Techniques des Industries Agricoles et Alimentaires, Rue de la Géraudière, BP 82 225, F-44322, Nantes Cedex 3, France

    Valeria Tironi, Marie de Lamballerie-Anton & Alain Le-Bail

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  1. Valeria Tironi
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  2. Marie de Lamballerie-Anton
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  3. Alain Le-Bail
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Correspondence to Alain Le-Bail.

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Tironi, V., de Lamballerie-Anton, M. & Le-Bail, A. DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing. Food Bioprocess Technol 2, 374–382 (2009). https://doi.org/10.1007/s11947-007-0041-y

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  • DOI: https://doi.org/10.1007/s11947-007-0041-y

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