Fracture stress of fish meat and the glass transition
1996; Elsevier BV; Volume: 29; Issue: 3-4 Linguagem: Inglês
10.1016/0260-8774(95)00077-1
ISSN1873-5770
AutoresHisahiko Watanabe, Cun Qi Tang, Toru Suzuki, Tomowo Mihori,
Tópico(s)Dyeing and Modifying Textile Fibers
ResumoFreezing a high moisture food may involve the crystallization of pure water and therefore concentrate the solute, which sometimes forms a concentrated amorphous solution (CAS). The CAS may be formed via hot air drying as well, although most hot air dried foods available on the market are porous and/or in powder form and are inconvenient for use in fracture tests. In this paper, the traditional Japanese dried food ‘katsuo-bushi’, a highly smoked, dried fillet of bonito fish meat (which can be regarded as a CAS in itself) was used as samples to measure the compressive fracture stress. The compressive fracture stress of 0% moisture Katsuo-bushi was found to be constant at temperatures between 25 °C and −196 °C, and this value was comparable to that of 0% moisture CAS of completely frozen bonito meat estimated using a simple model for a frozen food. On the other hand, fracture stress of katsuo-bushi with 15–20% moisture changed greatly at temperatures between 0 °C and −90 °C, showing the feature of yielding. The temperature of brittle-ductile transition was different from the glass transition temperature as defined by DSC.
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