Abstract
The research was conducted with two different experiments on intramuscular connective tissue obtained from Longissimus dorsi muscle of 4-year-old beef carcasses. Differential scanning calorimetry (DSC) was used to determine the denaturation onset temperature ( T o), denaturation peak temperature ( T p), and denaturation enthalpy (Δ H D) of intramuscular connective tissue. In the first experiment, equilibration of the collagen in citrate buffers in the pH range 2.9–6.5 resulted in the decline of T o and T p with decreasing pH, but statistically significant differences were not recorded for Δ H D. In the second experiment, NaCl and CaCl 2 solutions at 0.34, 0.68 and 1.02 ionic strength at pH 3.7–5.7 were studied. Increasing NaCl resulted in the increase of T o and T p, whilst T o and T p was decreased with increasing CaCl 2.
Published Version
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