Abstract:

In order to provide theoretical supports for storage process of crisped grass crap meat, effects of NaCl and sucrose- NaCl mixture on thermo-physical properties including freezing point, apparent specific heat, and enthalpy of crisped grass crap meat were determined by differential scanning calorimetry (DSC) at low temperature phase transition area. The freezing phase transition range, thawing phase transition range, freezing point, apparent specific heat, enthalpy at freezing point of crisped grass crap meat were－12.5－－11℃, －1.9－0.1 ℃,－0.2 ℃, 130.56 J/g·℃, and 305.57 J/g, respectively. As the content increase of NaCl and sucrose-NaCl mixture, phase-transition temperature shifted to the lower temperature range and both apparent specific heat and enthalpy at freezing point decreased. When NaCl content in meat was low, addition of sucrose could depress the drop of phase-transition temperature. In contrast, when NaCl content was higher than 2%, sucrose had little effect and NaCl exhibited the leading role during low temperature phase transition.

Key words: crisped grass crap, DSC, freezing point, apparent specific heat, enthalpy