MELTING AND CRYSTALLIZATION DSC PROFILES OF DIFFERENT TYPES OF MEAT

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dc.citation.epage481
dc.citation.spage473
dc.citation.volume23
dc.contributor.authorSAVANOVIĆ, DANICA
dc.contributor.authorGRUJIĆ, RADOSLAV
dc.contributor.authorRAKITA, SLADJANA
dc.contributor.authorTORBICA, ALEKSANDRA
dc.contributor.authorBOZIČKOVIĆ, RANKO
dc.date.accessioned2023-08-25T12:31:39Z
dc.date.available2023-08-25T12:31:39Z
dc.date.issued2017
dc.description.abstractThe 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
dc.identifier.doi10.2298/CICEQ160707001S
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/583
dc.language.isoen
dc.publisherAssociation of the Chemical Engineers of Serbia
dc.sourceChemical Industry & Chemical Engineering Quarterly
dc.subjectDSC, meat, crystallization, melting.
dc.titleMELTING AND CRYSTALLIZATION DSC PROFILES OF DIFFERENT TYPES OF MEAT
dc.typeArticle
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Технолошки факултет [Научни радови] / Faculty of Technology [Scientific papers]
Саобраћајни факултет [Научни радови] / Faculty of Transport and Traffic Engineering [Scientific papers]