Effects of erythritol on the glass transition temperature and state diagram of Penaeus vannamei meat

Protein denaturation is liable to occur during frozen storage of Penaeus vannamei( PV) meat.The effect of addition of erythritol on the glass transition temperature( Tg) and state diagram of Penaeus vannamei meat were investigated to improve the storage stability of Penaeus vannamei meat. Moisture adsorption isotherms of PV and Penaeus vannamei meat with addition of 5%( w / w) erythritol( PV- E) were determined at 25 ℃ by the gravimetric method. Differential scanning calorimetry was used to determine the Tgand freezing point( TF) of samples equilibrated at various water activities.Gordon- Taylor equation and Chen's equation were employed to model the data of Tgand TF,especially.The adsorption behavior of PV and PV-E displayed III type isotherms.The GAB model satisfactorily described the adsorption behavior of PV and PV- E. Tgof PV and PV- E decreased with increasing moisture content and TFdecreased with increasing solid content. At a given moisture content,Tgof Penaeus vannamei meat increased with the addition of erythritol.The state diagram yielded maximally- freeze- concentrated solutes at 0.672 g / g and 0.686 g / g solids with the characteristic temperature of glass transition being-77.09 ℃ and-62.23 ℃ for PV,and PV- E,respectively.Erythritol could be used as a novel cryoprotective agent and the storage stability and shelf life of Penaeus vannamei meat could be observably improved by the addition of erythritol.