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Melting and crystallization DSC profiles of different types of meat

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dc.contributor.author Savanović, Danica
dc.contributor.author Grujić, Radoslav
dc.contributor.author Rakita, Slađana
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Bozičković, Ranko
dc.date.accessioned 2018-07-09T15:19:45Z
dc.date.available 2018-07-09T15:19:45Z
dc.date.issued 2017-01
dc.identifier.citation D. Savanović, R. Grujić, S. Rakita, A. Torbica, R. Bozičković. Melting and crystallization DSC profiles of different types of meat. Chemical Industry and Chemical Engineering Quarterly, 23 (2017) 473–481. DOI: 10.2298/CICEQ160707001S en_US
dc.identifier.issn 1451-9372
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/102
dc.description peer-reviewed en_US
dc.description.abstract The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) method. 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 °C/min to 2 °C/min resulted in significant (p<0.05) change of the crystallization enthalpy (ΔHc) of beef meat, from -220.17 J/g 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 J/g 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, Tcend) and temperature of melting (Tm, 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. en_US
dc.description.sponsorship - en_US
dc.language.iso en en_US
dc.publisher Association of the Chemical Engineers of Serbia en_US
dc.relation -
dc.relation.ispartofseries 001;0097
dc.rights info:eu-repo/semantics/openAccess
dc.subject DSC en_US
dc.subject meat en_US
dc.subject crystallization en_US
dc.subject melting en_US
dc.title Melting and crystallization DSC profiles of different types of meat en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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