RESUMO
BACKGROUND: Glass transition temperature (Tg ) and food moisture content are closely related, especially in foods with a high moisture content, such as surimi products. In order to improve storage condition and maintain food quality, the influence of six biopolymers on the Tg of hairtail fish meat paste was investigated by differential scanning colorimetry. RESULTS: Samples were stored at -8 °C (>Tg ), -14 °C (Tg ) and -18 °C (Assuntos
Biopolímeros/química
, Produtos Pesqueiros/análise
, Conservação de Alimentos/métodos
, Animais
, Peixes
, Conservação de Alimentos/instrumentação
, Nitrogênio/análise
, Temperatura de Transição