Прегледај по Аутор "TORBICA, ALEKSANDRA"

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    EFFECTS OF TEMPERATURE AND METHOD OF HEAT TREATMENT ON MYOFIBRILLAR PROTEINS OF PORK
    (Association of the Chemical Engineers of Serbia, 2014) VUJADINOVIĆ, DRAGAN; GRUJIĆ, RADOSLAV; TOMOVIĆ, VLADIMIR; TORBICA, ALEKSANDRA
    During the tests in this paper, meat processing was carried out at different temperatures in the range of 51 to 100 °C. The meat was processed by dry heat (roasting) and wet heat treatments (cooking) in water at atmospheric pressure. After heat treatment, myofibrillar proteins were extracted from solutions at constant ionic strength. Quantitative and qualitative determinations of protein fractions were performed by capillary electrophoresis. Myofibrillar proteins were also analized for fresh pork meat sample. Results obtained in fresh meat were compared with those recorded after roasting and cooking. In the fresh and thermally processed pork the following proteins were identified: myosin, light chain 3; myosin, light chain 2; troponin – C; troponin – I; myosin, light chain 1; tropomyosin; troponin – T; actin; desmin; α – actinin; C – protein; M – protein (Mβ); M – protein (Mα); heavy meromyosin – HMM. For both methods of thermal processing, with increasing heat treatment temperature, concentration of soluble protein in the extract decreases rapidly after 51 °C. Cooking treatment had a more intense effect on the proteins change and denaturation than roasting.
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    MELTING AND CRYSTALLIZATION DSC PROFILES OF DIFFERENT TYPES OF MEAT
    (Association of the Chemical Engineers of Serbia, 2017) SAVANOVIĆ, DANICA; GRUJIĆ, RADOSLAV; RAKITA, SLADJANA; TORBICA, ALEKSANDRA; BOZIČKOVIĆ, RANKO
    The aim of this study was to test the influence of scanning rate and meat type on the thermo-physical properties of meat and content of the freezable water in frozen meat, using differential scanning calorimetry (DSC). In this study, three types of meat were investigated: beef (M. Longissimus dorsi), pork (M. Longissimus dorsi), and chicken meat (Pectoralis major). The cooling rate affected the onset (Tcon), peak (Tc) and end (Tcend) temperatures of crystallization process of beef meat (p < 0.05). Decreasing cooling rate from 20 to 2°C/min resulted in significant (p < 0.05) change of the crystallization enthalpy (ΔHc) of beef meat, from -220.17 to -168.20 J/g, respectively. Reduction of the heating rate caused significant (p < 0.05) decrease in enthalpy of melting (ΔHm) for beef meat, from 228.87 to 161.13 J/g. The heating rate affected the peak (Tm) and end temperatures (Tmend) of melting process of beef meat (p < 0.05). The type of meat did not have effect on ΔHc and ΔHm as well as temperature of crystallization (Tcon, Tc and Tcend) and temperature of melting (Tm and Tmend) in meat. Significant (p < 0.05) change in freezable water content were recorded between heating rate 20 °C/min and other heating rates, for all three meat types