Analysis of frozen chicken meat using differential scanning calorimetry

Analysis of frozen chicken meat using differential scanning calorimetry

The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (Tcon, Tc, Tcend), melting temperature (Tmon, Tm, Tmend), crystallization enthalpy (ΔHc) and melting enthalpy (ΔHm). Chicken meat samples were scanned by differential scanning...

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Veröffentlicht in:Food & Feed Research 2018, Vol.45 (7), p.129-137
Hauptverfasser: Savanović, Danica, Grujić, Radoslav, Savanović, Jovo, Mandić, Snježana, Rakita, Slađana
Format: Artikel
Sprache:eng
Schlagworte:
chicken meat
crystallization
dsc
freezable water
melting
unfreezable water
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Zusammenfassung:The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (Tcon, Tc, Tcend), melting temperature (Tmon, Tm, Tmend), crystallization enthalpy (ΔHc) and melting enthalpy (ΔHm). Chicken meat samples were scanned by differential scanning calorimetry (DSC) at five rates (2, 5, 10, 15, 20 °C/min), from 20 °C to -40 °C, and then from -40 °C to 20 °C.The results of the statistical analysis show that the fastest cooling rate (20 °C/min) significantly (p
ISSN:2217-5369
2217-5660
DOI:10.5937/FFR1802129S