Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis

Authors: HASHIMOTO T.; HAGIWARA T.; SUZUKI T.; TAKAI R.

Source: Fisheries Science, Volume 69, Number 6, December 2003 , pp. 1290-1297(8)

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Abstract:

The glass transition state of Katsuobushi (boiled and smoke-dried bonito) was studied by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA). DSC and DMA data proved Katsuobushi as a glassy material. The glass transition temperature (Tg) measured by DSC was about 33°C in 14.8% moisture. In general, moisture content of Katsuobushi on the market is approximately 12–15% and the Tg value of Katsuobushi containing such moisture was approximately 10–30°C and this was within the room temperature range. Furthermore, the Tg of Katsuobushi showed strong dependence on moisture content, and the Tg value varied from 11 to 165°C with moisture levels from 18.04 to 0%.

Keywords: boiled and dried bonito; dynamic mechanical analysis; differential scanning calorimetry; glass transition temperature; Katsuobushi

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.0919-9268.2003.00757.x

Affiliations: 1: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato, Tokyo 108-8477, Japan

Publication date: 2003-12-01