Modeling for the thermal parameters of freshwater fish muscles during low temperature phase transition

Abstract: The freezing point, apparent specific heat and enthalpy of back and belly muscles from silver carp, bighead carp, common carp and grass carp during low temperature phase transition range (-40～10℃) were determined by differential scanning calorimetry (DSC). Predictive models were established in order to offer theoretical foundations for freshwater fish processing, quality control and equipment design. All predictive models were well established for freshwater fish muscles during low temperature phase transition. The freezing point and apparent specific heat above the freezing point were influenced in different degrees by water content, soluble solid content, protein content and fat content. Soluble solid content and water content had significant effects on the freezing point and apparent specific heat respectively. The enthalpy and apparent specific heat below the freezing point was mainly influenced by temperature.