Abstract
In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were defined by the appearance of endothermic peaks in DSC thermograms. The main variances are associated with the process of denaturation of myosin and sacroplasmic proteins and indicate indirectly their quantitative ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 °C are obtained as well as those of heat spent on the denaturation process.At reheating, the values of specific heat capacity increased by 0.1 J/(g*K) on the average, and peaks of thermal denaturation were not detected, that certifies the irreversibility of the denaturation process and the decrease in the bound moisture proportion in meat after thermal processing. Knowledge of the nature of protein thermal denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product thermal processing.
Highlights
During thermal processing reversible and irreversible physical and chemical processes occur in meat products, due to that they acquire necessary taste and food digestibility increases [1]
This paper reports the results of studies of muscular tissue of pork and beef meat, chicken and turkey meat performed using differential scanning calorimetry (DSC) method in order to compare the behavior of thermal denaturation process in the connection with belonging of meat to one or another animal species
At reheating the DSC curves are of increasing character without strongly pronounced jumps that is due to irreversibility of the denaturation process (Figure 1b)
Summary
During thermal processing reversible and irreversible physical and chemical processes occur in meat products, due to that they acquire necessary taste and food digestibility increases [1]. The differential scanning calorimetry (DSC) is the most straightforward procedure and effective method to register the process of protein denaturation [8] This method fits well for analyzing food systems often subjected to heating and cooling during technological processing [6]. Stabursvik and Martens [12] have developed a method to obtain reproducible curves by pH correction and removing sarcoplasmic and connecting proteins without the need to separate individual proteins for analysis. From literature data it is known [5] that the thermal denaturation of animal muscular tissue protein begins at temperature above 40 °C and lasts step-by-step up to 125 °C
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