Study on the Enthalpy Relaxation of Katsuobushi (Dried Glassy Fish Meat) by Differential Scanning Calorimetry and Effect of Physical Aging upon Its Water Sorption Ability

DOI Web Site 1 Citations 7 References Open Access
  • HASHIMOTO Tomoko
    <I>Department of Food Science and Technology, Tokyo University of Marine Science and Technology</I>
  • HAGIWARA Tomoaki
    <I>Department of Food Science and Technology, Tokyo University of Marine Science and Technology</I>
  • SUZUKI Toru
    <I>Department of Food Science and Technology, Tokyo University of Marine Science and Technology</I>
  • TAKAI Rikuo
    <I>Department of Food Science and Technology, Tokyo University of Marine Science and Technology</I>

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Other Title
  • カツオ節のエンタルピー緩和現象と物理的エージングがその水分吸着能に及ぼす影響

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Enthalpy relaxation behavior of Katsuobushi (dried glassy bonito meat) during several storage conditions below its Tg was studied by differential scanning calorimetry (DSC) . The magnitude of the relaxed enthalpy (Δ H) became larger with the increase in aging time, and the relaxation speed became faster with the increase in aging temperature. This tendency was quite similar to other amorphous materials. The process of the ΔH change during aging could be fitted successfully to the Kohlrausch-Williams-Watts (KM/WI) equation, which was often used to describe the kinetic process of enthalpy relaxation for many amorphous polymers. The mean relaxation time constant that was calculated through the fitting process suggested that the glassy state of Katsuobushi was easy to relax as compared with sucrose and starch. Furthermore, it was observed that aging process reduce the water sorption ability of Katsuobushi. This suggested that physical properties of food could be changed even if it is stored in the glassy state.

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