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- W1982759043 abstract "The glass transition of fresh cod were detected in the temperature range between −69.6 (1.5) and −84.2 (1.3) °C. The unfreezable moisture content was 5.1 (0.2)% wet basis (w.b.). The onset of ice melting was at −33.5 (0.6) °C. The state diagram was obtained as a consequence of using the Gordon–Taylor and modified Clausius–Clapeyron equations. The maximal freeze concentration was measured at 75.6% solids. The rupture stress and Young’s modulus increased linearly with the decreasing of temperature; their abrupt changes were observed between −80.0 and −85.0 °C, when both values increased sharply and then were stable until −130.0 °C. The rheological properties correlated with the thermal phase transition in the cod’s tissues, and with the water state in the product. The abrupt changes in rapture strength and Young’s modulus were related to the low temperature glass transition. The cod tissues in the glassy state showed only brittle properties." @default.
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- W1982759043 date "2014-05-01" @default.
- W1982759043 modified "2023-10-14" @default.
- W1982759043 title "Thermal phase transitions and mechanical characterization of Atlantic cod muscles at low and ultra-low temperatures" @default.
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- W1982759043 doi "https://doi.org/10.1016/j.jfoodeng.2013.12.025" @default.
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