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Fish Qualify Assessment Based on Glass Transition Temperature
(Study case : frozen fish and frsh crackers)
Itn Winarni Agustini*, Fronthea Swastawati*, YS. Darmanto*, Eko Nurcahya Dewi*, Eko
Susanto*, Toru Suzuki*+
*Fisheries Department, Fish Product Processing Technology Study progranL Facultl' of
Fisheries and Marine Science, Diponegoro University
:62-24Jl. Prof. Soedarto, Tamb alang Campus, T elp. +62-24 -7 47 4698 ; F x:
E- mail : tagustini@.yahoo. com
**Food Engineering Laboratory, Faculty of Food Science and Technology, Tokyo
University of Marine Science and Technology, Japan
ABSTRACT
Some Indonesian fish products have potential prospect for export commodities,
:cluding frozen fish and fish crackers products. It has been stated that glass transition
-emperature (Tg) can be found rn frozen and dried products. There are limited study on glass
::rnition temperature in relation to their stabilitv on such products. Glass transition
::mperature (Tg) is a physicochemical indicator that can be used to determine quality and
r-abrliry* of food including fisheries product. Tg can determine the physical state of the product
-n ri'hich it is considered that in glass-v state, the stability of food is in very high condition. The
I: of product will be related to water content. Using glass transition parameter, fish product
:a1 be evaluated and predicted for its shelf life. Recently, the study of food shelf life in
Xndonesia is mainly based on water actir,ity and water content, \rery rare rvas focused on glass
:ansition that is very suitable for dried and frozen products. This experiment was conducted
:o evaluate the Tg of frozen fish product and fish crackers.
Materials used in this experiment rvere yellowfin tw:a (Thunnus albacares) and some
Indonesian fish crackers (with different market brand) produced traditionally and some from
mdustries. Glass transition temperature was analysed using Differential Scanning Calorimetry
IDSC) method and water content of the samples was analysed b5' drying method (AOAC).
The results showed that different sample with different characteristics on physicochernical
properties give different in water content and also glass transition temperature. Glass
ransition temperature (Tg) of the products was depend on the water content and components
of the products. Based on the results, Tg of frozen yellowfin tuna was * 63'C and fish
crackers and shrimp cracker were in the range of 58.8oC * 76.4'C and 44.l7oc - 62.65oC,
respectivelly. The water content of yellowfin tuna was 78% and fish crackers and shrimp
cracker were ranged between ll.9o/a - 17.8% and 11.18% - 15.19%.
Key words: fish crackers, frozen yellowfin tun4 glass transition, water content, shelf life,
quality
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Introduction
of them have been considered as erpotrof
Fisheries products including frozen
fish and dried fish
products
is
fr*
of
fidn
crackers. The keeping quality
are
preserved
commonly consumed by people and some
reezing and cooling
commodities such as frozen tuna and
by
either
particularly
especially related to kinetic study at lou
sensitive to the environmental condition
temperature storage of tuna (Miki H and
in n'hich they
Nishimoto J,1977; Agustini, TW. et-al.
fish
are stored. For example,
preserved
by
freezing
controlled temperature
proliferation
of
needs
2001).
to avoid a
Traditionally processed fisheries
product
microorganism and ta
retard biochemical changes.
in Indonesia are varied
and
The
many of them have different standard
temperature used for freezing process
of
quality and taste even though for the
fish on board or fish industry
is
similar product. Some of traditionally
- 20oC to - 40oC.
However, in the case of tuna"
temperature of - 50oC tp * 60"C is
processed fisheries product which are
dried and salted-dried fish and fish paste
generally used for freezing process on
(terasi), salted-boiled fish (pindang),
board and at fisheries industries
fish crackers (kerupuk), and so on. Fish
generally around
then stored at around
-
55oC
commonly consumed in Indonesia are:
and
to keep its
crackers are very popular
quahty (Ono S, 1998).
in
Indonesia
and some of themhave been exported to
There are very rare scienntific
other countries
in
Southeast Asian
report regarding such low temperature
countries such as Malaysia, Singaporq
storage of tuna. One study on such low
Vietnam etc. Moreover, some other
temperature of tuna had been conducted
European countries such as Netherlands
rrudr
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19
rportad
o!il :squrre
nd fish
lmc
of
J$rrrrr
fish
f
:
lotr'
tand
et.al.
such product.
In Indonesia
:3a material used for fish crackers
rr, fish and shrimp and
and
dard
r the
nallf.
I
are
I are:
paste
hs),
" Fish
of fish of Shrimp
;nncentrafion
meat
ruciers is
rsrt
d
composed
of
fish
from equal fish
and flour (Clucas I.J and Ward
R
1996).
;rlc*ed of
tr*"'lonesia
Many
traditionallY
fisheries products in
can be considered to be
a
Glass transition temperature (Tg)
in as important physical parameter in
foof
science because
it
has explained
the physical and chemical beha'vior of
food system (Bell, L.N and Touma D.E,
1996). Moreover,
it
can also govem
food processing, product
properfies,
pltennal value for exported commodity,
qualrty, safety and stability
ruch as fish cracker. However, some
(Mitsuiki, M, Mizuno,
;:-.blems encountered with the product
M,
1999), Based
A.,
of
food
and Motoki,
on Tg we
of
can
duuld
be overcome espesilly related to
determine physical condition
meu
qualir-r*, processing techniqug
product in which when food is in glass
Asian
:rocessed of fisheries products can be
camed out
t
of some
QualitY
traditionallY
by using some methods
chemical, physical and microbiological
nethod).
It is very imPortant to do
qualit-v assesment
fijSt i drl
most concemed by people.
m*j :lour, the quality of cracker will be
nsi+:sment
t.l ti.t
from other regions 0r
quality of the food product will be the
ted to
dands
produced
m. East Java. Depending upon the
:eci:g:ng and marketing.
other
order to compete with similar poduct
countries. In global market, safety and
nesia
lpore,
in facing the global er4 in
mu;srl for fish cracker is concentrated
ls:rmrned. Good qualrty
Enes
central
especially
of
such product,
state,
its
stability
food
is in very good
condition. In polymer science, Tg often
refers
to the onset of mid
point
temperature of the glass transition range
(Roos,
YH, Karel, M and Kokini, JL.,
1996). The glass transition is promoted
by the additions of heat and
/ or the
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uptake
of
plastisizer and occurs
amorphous material over
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range
temperatue. Differential
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used
t,
for
determination
Material and Methods
of
Material
Scanning
is one of
analysis techniques, which
1n
thermal
is
widely
of Tg. With
Materials used in the exPenmenr
were frozen yellowf,n fi;r;ra (Thur*;:^':
albacares) purchased
Indonesian
as
fish and shrimp
fillet
crackers
respect to quality of tuna stored for long
purchased from different regions ofJars
period, storage temperature of less than
Province. The samples chosen based on
-60'C is usuall;- used in
fisheries
consideration that the products har.e
industry to keep the quality. Behind this
been commercially consumed, sold and
fact, some reasons may necessarily be
have economical value with
revealed and clarified and this could
name
only be proven by carrying out study on
products:
tuna at very low temperature. Therefore,
Rambutan (2'd grade), Prima Udang,
in
order
to get more comprehensive
basic knoivledge on glass transition
temperature
of fisheries products,
this
experiment was conducted to evaluate
quality
of
some Indonesran fish
products including frozen yellowfin
tuna and fish crackers based on glass
transition temperatff
e.
as follow: ShrimP
market
crackers
Finn4 Rambutan super-
udang (2"d grade). Fish
crackers:
Supersari Rasa (1'd grade), Supersan
Rasa (2nd gra.de), Sinar
Barokalr"
Barokah (lnd grade), Barokah
{2"u
grade), Tenggiri (3'd grade).
Methods
- Analysis of Glass
Transition
Temperature (Tg)
For yello*fin tuna : minced meat fish
was weighed into aluminum DSC Pan
r
nrus?rfl rsrcal:itos rnrrlul o?
lnfl
rurirurfior::rusra"iqud,fi
rrurl:*qzuivtar:i'ntrrsrRfi J,ieentnlu la6 nilfl
,#o.r
infl rarafl
: tros rfl nlul'd?rfi
o
nrrrilalr
l]:t
t
21
i-:'
mg)- hermetically sealed
and
m,s ,:aded onto the Shimadzu DSC-50
enmsnt
mir-:rent
'hunnus
ft' H 'len cooled at the rate of
analyzed using soft ware
of
Shimadzu
TA.-60.
at room temperature. Sample
-
Analysis of Water Content (SPI-
3oCimin
KAN-PPK-1981)
fillet.
rackers
u :rfiryerarure ff :e
60"C and then heated
Weigh the samples 1
In order to
sa:ne rate up to 40'C.
- 2 gtam into a
predetermrned weight of porceline pan.
of Java
ased on
:x"ene
::e
glass transition temperature
of
Put in the oven with temperature of
sample- the experiment on DSC at a
100"C for approximately 12 hours. Then
ts
have
pld
and
:-,'"
- 130"C was
3r temperature down to
the porcelain and content were cooled in
:s::eni out at rate of 10"Clmin, The
desiccatiors and weighed. Calculate the
market
crackers
super,
:e,il.med DSC curves were
zed usrng software
i.r:,.rr
of
then
water content using formula: Water
Shimadzu
content (%): (80
-l
{;r}
- Bl) / B0 x 100% )
B0: Initial rveight of sample
Udang,
rackers:
lryersari
hrokah,
fl}]
(2"d
F,rr fish crackers : the samples were first
Bl:
Final weight olsample
;:-,.,rnded rvith a mortar and then sieved
::
Result and Discussion
produce a powder, Weighing 20-30
Yellowfin tuna
::ig of sample into aluminium DSC pan
i:rmetically sealed and then loaded on
::
Differential Scanning
(DSC)
is
one
of
Calorimetry
thermal
analysis
the Shimadzu DSC-50 instrument at
techniques, which
is widely used for
:,:!om temperatur. Sample was then
ransition
;:cled to - 40oC to *
-;
real fish
;
determination
cll Ful,t'ld}l
is
50oe then heated
based on measurement of the difference
io 150"C in the rate of 5"C/min. The
btained DSC cun es were
ISC pan
lrrl'.rla5
of &. Thir technique
in
energy input into
a
substance and
then
reference material subjected
to
a
controlled temperature program. From
'-'-l:
='r.
i r r ir
e
rrirtnttir,,",o
-'
ar
trn:i
tn
tooJ,,u*,rru iu I nf
; iii n lu la?rd's nrr- liar u
ri:i fit
li
:v ura
narciYr gisraq:iracinrr
lu
lnt
lNrinardut::rfl'tn*r' guoi,At
22
T
the analysis, quantitative data such
illustrated
as
on Fig. 1. This shift
tlpical glass transition
heat capacity, enthalpy, and transition
considered as
temperature can be obtained by directly
phenomena. From the
measuring
the energ)' required
shift,
to
is
mid point of the
it is confirmed
that the
glass
maintain a temperature balance between
transition temperature of yellowfin tuna
sample and reference.
meat is
DSC heating curve of yellowfin tuna
temperatures were observed
meat at very lorv temperature indicated
75oC and
-
63oC. The onset and endpoint
-
to be -
47oC, respectivelly.
a clear base line shift to endothermic as
o.
onset
-1.
\
mid point
I/
?
7t:
H
Ts
-3.
end point
r--1
H
I
-4-
I
I
I
I
-6.
-90
-70
-80
-60
-50
-30
-40
Temperature ('C)
I
Figurr f . DSC traces at very low temperature of yellowfin trma (Tlunnus albacares)
meat
Some works have been done on
determination of
I"
of fish. Llp to present,
from the glass transition
temperature
t
tl:unr
srurlr*qrrittnr:istrrstnpri,rn.trtnriu ln6 ni'rfr
r*or
iilsra
i'lrfi
:iracifl
fl
ltrloird'Dnrtlii*tu
viewpoint, there are
reported values for
seems
I"
to give higher
two groups of
of fish. First group
I,
around -11.5"C
ntusiilfl r srafi 'rirna urnlul
ui riilor dirt :: !s,
aE
*rot' qur,i;i A*
23
-18'C for tuna (Levine H and Slade L,
IS
'.,,c
ln
.
he
-: l'C+0.6"C for mackerel and
+$91 ;
-13,3'C+0.5'C
:erjectivelly (Brake NC and
this experiment was estimated to be
-
63"C with the range of glass transition
and
cod,
Fennema
temperature was
* 47'e
to
-
75"C. This
value seems to be reasonable comparing
na
OR- 1999). Second group showed lower
to that of
int
Tg value, for example Iu of cod is
clearly indicates that below temperature
4rprorimately 77oC (Nesvadba
of
r:,,i) and
-
P,
40"C (Simatos D and Blond
condition results
in
Tg
decrease
:eprrtd for some fishes or same species
reaction
It
difference
may be due to the
sfference in procedure of analysis, and
::rrir.+o\-er, complex products
such
in
tremendously
the rate diffusion-controlled
in fish
meat and give good
stability of the product.
Fish Crackers
as
In this experiment, glass transition
:i.,mt or animal tissues have been known
temperature (Tg) was determined as a
u
mid point of the shift from the glass
e.\rbit more than one Tg (Brake NC
rd
OR, i999). Anyhow,
the
transition temperature range (Fig.2).
Te lalues for meat products are found to
Based on the result, glass transition
Fennema
re r aned, however, there is reliable
temperature (Tg) and water content of the
-snort that some pure native protein show
fish crackers can be seen on Table
gess uansition temperature around
roup
and
in the sample. This
-3'C to - TloC (Inoue C and Ishikawa M,
of
a metastable
unreactive solid state formed within
unfrozen phase
:emnined unclear.
lof
75oC, there was
G. 1993). For tun4 reported value was -
-+97). The reason
nas)
-
native proteins.This results
-'"'C
(Green JL, Fan
-
I and
2
J and Angell CA,
;*-1t The glass ffansition
temperature
for yellorvfin tuna meat in
l-50c
T;
rrlaf
r'ox :?irtlr:iou,n.raerr',,or,o*lulni E{'riit
floi3'l1ltl lHlfl 'nltt03lllfl lil ln8
pr:r.rn
il*
tjlfl ?agld$5:5rjslf,ff
r .-'r[13111sd
i"r'.m*rira:mn1rl1n?rdsnr:#wr:ril:rtnrt
5 *1{t
l{nn
24
Shrimp cracker (Rarnbutan Super Q-l)
lst
run
64.3..C
2d
I
Figure 2. DSC Trace of thermal analysis on shrimp cracker
Table 1. Tg value and Water Content (%) of Fish Crackers
No
l
Name of Product
t
CC)
Water Content (7o)
I
Supersari Rasa (1"" grade
58.79 + 4.54
13.47 + 0.04
2
Supersari Rasa (2"" grade)
73.68 + 7.42
17,84 + 0.14
J
Sinar Barokah
63.32 + 0.22
12.69 + 0.02
4
Barokah (1"" grade)
72.Q9 + 8.76
12.47 + 0.28
5
Barokah (2"" grade)
68.72 + 0.08
11.97 + 0.15
6
Tenggiri (3'" grade).
76.40 + 2.83
14.03 + 0.06
rril:uprirrnrtitsiarcst:llnsrnnlu int nrisiir
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Fish Qualify Assessment Based on Glass Transition Temperature
(Study case : frozen fish and frsh crackers)
Itn Winarni Agustini*, Fronthea Swastawati*, YS. Darmanto*, Eko Nurcahya Dewi*, Eko
Susanto*, Toru Suzuki*+
*Fisheries Department, Fish Product Processing Technology Study progranL Facultl' of
Fisheries and Marine Science, Diponegoro University
:62-24Jl. Prof. Soedarto, Tamb alang Campus, T elp. +62-24 -7 47 4698 ; F x:
E- mail : tagustini@.yahoo. com
**Food Engineering Laboratory, Faculty of Food Science and Technology, Tokyo
University of Marine Science and Technology, Japan
ABSTRACT
Some Indonesian fish products have potential prospect for export commodities,
:cluding frozen fish and fish crackers products. It has been stated that glass transition
-emperature (Tg) can be found rn frozen and dried products. There are limited study on glass
::rnition temperature in relation to their stabilitv on such products. Glass transition
::mperature (Tg) is a physicochemical indicator that can be used to determine quality and
r-abrliry* of food including fisheries product. Tg can determine the physical state of the product
-n ri'hich it is considered that in glass-v state, the stability of food is in very high condition. The
I: of product will be related to water content. Using glass transition parameter, fish product
:a1 be evaluated and predicted for its shelf life. Recently, the study of food shelf life in
Xndonesia is mainly based on water actir,ity and water content, \rery rare rvas focused on glass
:ansition that is very suitable for dried and frozen products. This experiment was conducted
:o evaluate the Tg of frozen fish product and fish crackers.
Materials used in this experiment rvere yellowfin tw:a (Thunnus albacares) and some
Indonesian fish crackers (with different market brand) produced traditionally and some from
mdustries. Glass transition temperature was analysed using Differential Scanning Calorimetry
IDSC) method and water content of the samples was analysed b5' drying method (AOAC).
The results showed that different sample with different characteristics on physicochernical
properties give different in water content and also glass transition temperature. Glass
ransition temperature (Tg) of the products was depend on the water content and components
of the products. Based on the results, Tg of frozen yellowfin tuna was * 63'C and fish
crackers and shrimp cracker were in the range of 58.8oC * 76.4'C and 44.l7oc - 62.65oC,
respectivelly. The water content of yellowfin tuna was 78% and fish crackers and shrimp
cracker were ranged between ll.9o/a - 17.8% and 11.18% - 15.19%.
Key words: fish crackers, frozen yellowfin tun4 glass transition, water content, shelf life,
quality
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Introduction
of them have been considered as erpotrof
Fisheries products including frozen
fish and dried fish
products
is
fr*
of
fidn
crackers. The keeping quality
are
preserved
commonly consumed by people and some
reezing and cooling
commodities such as frozen tuna and
by
either
particularly
especially related to kinetic study at lou
sensitive to the environmental condition
temperature storage of tuna (Miki H and
in n'hich they
Nishimoto J,1977; Agustini, TW. et-al.
fish
are stored. For example,
preserved
by
freezing
controlled temperature
proliferation
of
needs
2001).
to avoid a
Traditionally processed fisheries
product
microorganism and ta
retard biochemical changes.
in Indonesia are varied
and
The
many of them have different standard
temperature used for freezing process
of
quality and taste even though for the
fish on board or fish industry
is
similar product. Some of traditionally
- 20oC to - 40oC.
However, in the case of tuna"
temperature of - 50oC tp * 60"C is
processed fisheries product which are
dried and salted-dried fish and fish paste
generally used for freezing process on
(terasi), salted-boiled fish (pindang),
board and at fisheries industries
fish crackers (kerupuk), and so on. Fish
generally around
then stored at around
-
55oC
commonly consumed in Indonesia are:
and
to keep its
crackers are very popular
quahty (Ono S, 1998).
in
Indonesia
and some of themhave been exported to
There are very rare scienntific
other countries
in
Southeast Asian
report regarding such low temperature
countries such as Malaysia, Singaporq
storage of tuna. One study on such low
Vietnam etc. Moreover, some other
temperature of tuna had been conducted
European countries such as Netherlands
rrudr
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iln
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utatfi ertunsntfl TuIni nfcfi
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r ^inr rHrnrn:u61r,ilfl l'J
fl
fli31}ilJ',Ifl rds$ lraSmfr
1rfi
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iil lad
::ljfl'rilmr flilUri df]
19
rportad
o!il :squrre
nd fish
lmc
of
J$rrrrr
fish
f
:
lotr'
tand
et.al.
such product.
In Indonesia
:3a material used for fish crackers
rr, fish and shrimp and
and
dard
r the
nallf.
I
are
I are:
paste
hs),
" Fish
of fish of Shrimp
;nncentrafion
meat
ruciers is
rsrt
d
composed
of
fish
from equal fish
and flour (Clucas I.J and Ward
R
1996).
;rlc*ed of
tr*"'lonesia
Many
traditionallY
fisheries products in
can be considered to be
a
Glass transition temperature (Tg)
in as important physical parameter in
foof
science because
it
has explained
the physical and chemical beha'vior of
food system (Bell, L.N and Touma D.E,
1996). Moreover,
it
can also govem
food processing, product
properfies,
pltennal value for exported commodity,
qualrty, safety and stability
ruch as fish cracker. However, some
(Mitsuiki, M, Mizuno,
;:-.blems encountered with the product
M,
1999), Based
A.,
of
food
and Motoki,
on Tg we
of
can
duuld
be overcome espesilly related to
determine physical condition
meu
qualir-r*, processing techniqug
product in which when food is in glass
Asian
:rocessed of fisheries products can be
camed out
t
of some
QualitY
traditionallY
by using some methods
chemical, physical and microbiological
nethod).
It is very imPortant to do
qualit-v assesment
fijSt i drl
most concemed by people.
m*j :lour, the quality of cracker will be
nsi+:sment
t.l ti.t
from other regions 0r
quality of the food product will be the
ted to
dands
produced
m. East Java. Depending upon the
:eci:g:ng and marketing.
other
order to compete with similar poduct
countries. In global market, safety and
nesia
lpore,
in facing the global er4 in
mu;srl for fish cracker is concentrated
ls:rmrned. Good qualrty
Enes
central
especially
of
such product,
state,
its
stability
food
is in very good
condition. In polymer science, Tg often
refers
to the onset of mid
point
temperature of the glass transition range
(Roos,
YH, Karel, M and Kokini, JL.,
1996). The glass transition is promoted
by the additions of heat and
/ or the
:rurJ::yrrittnr:i?t n-.rr.'ori,urn ululnfi n{lfir
narriilrrrnrnsr:isnainnlulot
,r'ai inetai'sri:ilcrx,?rnhIntrfi snr:fizuu tilrvtnst
lu rinorfiut :r!fi '' nor'
quu'{0 fi
t
2A
li
uptake
of
plastisizer and occurs
amorphous material over
a
range
temperatue. Differential
Calorimetry (DSC)
used
t,
for
determination
Material and Methods
of
Material
Scanning
is one of
analysis techniques, which
1n
thermal
is
widely
of Tg. With
Materials used in the exPenmenr
were frozen yellowf,n fi;r;ra (Thur*;:^':
albacares) purchased
Indonesian
as
fish and shrimp
fillet
crackers
respect to quality of tuna stored for long
purchased from different regions ofJars
period, storage temperature of less than
Province. The samples chosen based on
-60'C is usuall;- used in
fisheries
consideration that the products har.e
industry to keep the quality. Behind this
been commercially consumed, sold and
fact, some reasons may necessarily be
have economical value with
revealed and clarified and this could
name
only be proven by carrying out study on
products:
tuna at very low temperature. Therefore,
Rambutan (2'd grade), Prima Udang,
in
order
to get more comprehensive
basic knoivledge on glass transition
temperature
of fisheries products,
this
experiment was conducted to evaluate
quality
of
some Indonesran fish
products including frozen yellowfin
tuna and fish crackers based on glass
transition temperatff
e.
as follow: ShrimP
market
crackers
Finn4 Rambutan super-
udang (2"d grade). Fish
crackers:
Supersari Rasa (1'd grade), Supersan
Rasa (2nd gra.de), Sinar
Barokalr"
Barokah (lnd grade), Barokah
{2"u
grade), Tenggiri (3'd grade).
Methods
- Analysis of Glass
Transition
Temperature (Tg)
For yello*fin tuna : minced meat fish
was weighed into aluminum DSC Pan
r
nrus?rfl rsrcal:itos rnrrlul o?
lnfl
rurirurfior::rusra"iqud,fi
rrurl:*qzuivtar:i'ntrrsrRfi J,ieentnlu la6 nilfl
,#o.r
infl rarafl
: tros rfl nlul'd?rfi
o
nrrrilalr
l]:t
t
21
i-:'
mg)- hermetically sealed
and
m,s ,:aded onto the Shimadzu DSC-50
enmsnt
mir-:rent
'hunnus
ft' H 'len cooled at the rate of
analyzed using soft ware
of
Shimadzu
TA.-60.
at room temperature. Sample
-
Analysis of Water Content (SPI-
3oCimin
KAN-PPK-1981)
fillet.
rackers
u :rfiryerarure ff :e
60"C and then heated
Weigh the samples 1
In order to
sa:ne rate up to 40'C.
- 2 gtam into a
predetermrned weight of porceline pan.
of Java
ased on
:x"ene
::e
glass transition temperature
of
Put in the oven with temperature of
sample- the experiment on DSC at a
100"C for approximately 12 hours. Then
ts
have
pld
and
:-,'"
- 130"C was
3r temperature down to
the porcelain and content were cooled in
:s::eni out at rate of 10"Clmin, The
desiccatiors and weighed. Calculate the
market
crackers
super,
:e,il.med DSC curves were
zed usrng software
i.r:,.rr
of
then
water content using formula: Water
Shimadzu
content (%): (80
-l
{;r}
- Bl) / B0 x 100% )
B0: Initial rveight of sample
Udang,
rackers:
lryersari
hrokah,
fl}]
(2"d
F,rr fish crackers : the samples were first
Bl:
Final weight olsample
;:-,.,rnded rvith a mortar and then sieved
::
Result and Discussion
produce a powder, Weighing 20-30
Yellowfin tuna
::ig of sample into aluminium DSC pan
i:rmetically sealed and then loaded on
::
Differential Scanning
(DSC)
is
one
of
Calorimetry
thermal
analysis
the Shimadzu DSC-50 instrument at
techniques, which
is widely used for
:,:!om temperatur. Sample was then
ransition
;:cled to - 40oC to *
-;
real fish
;
determination
cll Ful,t'ld}l
is
50oe then heated
based on measurement of the difference
io 150"C in the rate of 5"C/min. The
btained DSC cun es were
ISC pan
lrrl'.rla5
of &. Thir technique
in
energy input into
a
substance and
then
reference material subjected
to
a
controlled temperature program. From
'-'-l:
='r.
i r r ir
e
rrirtnttir,,",o
-'
ar
trn:i
tn
tooJ,,u*,rru iu I nf
; iii n lu la?rd's nrr- liar u
ri:i fit
li
:v ura
narciYr gisraq:iracinrr
lu
lnt
lNrinardut::rfl'tn*r' guoi,At
22
T
the analysis, quantitative data such
illustrated
as
on Fig. 1. This shift
tlpical glass transition
heat capacity, enthalpy, and transition
considered as
temperature can be obtained by directly
phenomena. From the
measuring
the energ)' required
shift,
to
is
mid point of the
it is confirmed
that the
glass
maintain a temperature balance between
transition temperature of yellowfin tuna
sample and reference.
meat is
DSC heating curve of yellowfin tuna
temperatures were observed
meat at very lorv temperature indicated
75oC and
-
63oC. The onset and endpoint
-
to be -
47oC, respectivelly.
a clear base line shift to endothermic as
o.
onset
-1.
\
mid point
I/
?
7t:
H
Ts
-3.
end point
r--1
H
I
-4-
I
I
I
I
-6.
-90
-70
-80
-60
-50
-30
-40
Temperature ('C)
I
Figurr f . DSC traces at very low temperature of yellowfin trma (Tlunnus albacares)
meat
Some works have been done on
determination of
I"
of fish. Llp to present,
from the glass transition
temperature
t
tl:unr
srurlr*qrrittnr:istrrstnpri,rn.trtnriu ln6 ni'rfr
r*or
iilsra
i'lrfi
:iracifl
fl
ltrloird'Dnrtlii*tu
viewpoint, there are
reported values for
seems
I"
to give higher
two groups of
of fish. First group
I,
around -11.5"C
ntusiilfl r srafi 'rirna urnlul
ui riilor dirt :: !s,
aE
*rot' qur,i;i A*
23
-18'C for tuna (Levine H and Slade L,
IS
'.,,c
ln
.
he
-: l'C+0.6"C for mackerel and
+$91 ;
-13,3'C+0.5'C
:erjectivelly (Brake NC and
this experiment was estimated to be
-
63"C with the range of glass transition
and
cod,
Fennema
temperature was
* 47'e
to
-
75"C. This
value seems to be reasonable comparing
na
OR- 1999). Second group showed lower
to that of
int
Tg value, for example Iu of cod is
clearly indicates that below temperature
4rprorimately 77oC (Nesvadba
of
r:,,i) and
-
P,
40"C (Simatos D and Blond
condition results
in
Tg
decrease
:eprrtd for some fishes or same species
reaction
It
difference
may be due to the
sfference in procedure of analysis, and
::rrir.+o\-er, complex products
such
in
tremendously
the rate diffusion-controlled
in fish
meat and give good
stability of the product.
Fish Crackers
as
In this experiment, glass transition
:i.,mt or animal tissues have been known
temperature (Tg) was determined as a
u
mid point of the shift from the glass
e.\rbit more than one Tg (Brake NC
rd
OR, i999). Anyhow,
the
transition temperature range (Fig.2).
Te lalues for meat products are found to
Based on the result, glass transition
Fennema
re r aned, however, there is reliable
temperature (Tg) and water content of the
-snort that some pure native protein show
fish crackers can be seen on Table
gess uansition temperature around
roup
and
in the sample. This
-3'C to - TloC (Inoue C and Ishikawa M,
of
a metastable
unreactive solid state formed within
unfrozen phase
:emnined unclear.
lof
75oC, there was
G. 1993). For tun4 reported value was -
-+97). The reason
nas)
-
native proteins.This results
-'"'C
(Green JL, Fan
-
I and
2
J and Angell CA,
;*-1t The glass ffansition
temperature
for yellorvfin tuna meat in
l-50c
T;
rrlaf
r'ox :?irtlr:iou,n.raerr',,or,o*lulni E{'riit
floi3'l1ltl lHlfl 'nltt03lllfl lil ln8
pr:r.rn
il*
tjlfl ?agld$5:5rjslf,ff
r .-'r[13111sd
i"r'.m*rira:mn1rl1n?rdsnr:#wr:ril:rtnrt
5 *1{t
l{nn
24
Shrimp cracker (Rarnbutan Super Q-l)
lst
run
64.3..C
2d
I
Figure 2. DSC Trace of thermal analysis on shrimp cracker
Table 1. Tg value and Water Content (%) of Fish Crackers
No
l
Name of Product
t
CC)
Water Content (7o)
I
Supersari Rasa (1"" grade
58.79 + 4.54
13.47 + 0.04
2
Supersari Rasa (2"" grade)
73.68 + 7.42
17,84 + 0.14
J
Sinar Barokah
63.32 + 0.22
12.69 + 0.02
4
Barokah (1"" grade)
72.Q9 + 8.76
12.47 + 0.28
5
Barokah (2"" grade)
68.72 + 0.08
11.97 + 0.15
6
Tenggiri (3'" grade).
76.40 + 2.83
14.03 + 0.06
rril:uprirrnrtitsiarcst:llnsrnnlu int nrisiir
.