Abstract
Studies were conducted to evaluate the thermal properties of irradiated fluidised bed dried (75°C, 6 h) mutton using differential scanning calorimetry. The samples were subjected to γ-irradiation at Bhabha Atomic Research Centre (BARC), Mumbai to study the effects of different doses of irradiation (0, 2, and 4 kGy) on the differential scanning calorimetry profile of fluidised bed dried mutton samples prepared with natural antioxidants [MRPs (glucose + lysine 60 mM/2 h), ascorbic acid (500 ppm), and spices (250 mg/100 g of mutton sample)]. The study revealed that the glass transition temperature (Tg) and change in enthalpy (ΔH) increased significantly (P < 0.05) with irradiation dosage, i.e., 1.97 to 22.30°C, and 222.5 to 360.70 J/g, respectively. Investigations on isothermal differential scanning calorimetry were carried out to study the crystallization kinetics. Significant increase (p < 0.05) in crystallinity was observed with respect to irradiation dosage. The reconstitution characteristics of the product were also determined and correlated with kinetics of crystallization and irradiation dosage. Thermal studies revealed that irradiation at higher doses significantly changed the thermal and physical properties of the samples.
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