On the thermal properties of frozen, refrozen and freeze drying porcine longissimus dorsi
Por:
Melendez-Perez R., Arjona-Roman J.L., Velazquez-Castillo R.R., Mendez-Albores A., Vazquez-Duran A.
Publicada:
1 ene 2011
Resumen:
Modulated Differential Scanning Calorimetry (Modulated DSC) was used to investigate the protein denaturation characteristics of Longissimus dorsi muscle at different conditions; fresh, frozen and refrozen. Meat was also freeze drying to determinate its thermal properties. The thermograms indicated three exothermic peaks between 45-85oC, corresponding to denaturation of myosm (peak 1), sarcoplasmic proteins (peak 2) and actin (peak 3). Refrozen process significantly affected denaturation enthalpy reducing the value from 2.69-2.21 J g"1. Samples submitted to freeze drying showed a single sharp peak centered about 81.85oC with a similar trend in regards to denaturation enthalpy. In the case of heat Capacity (Cp), the maximum change was observed at 80oC with a reduction following the order; fresh, frozen and refrozen. This phenomenon was also found for freeze drying samples however, the single broad change was in the temperature range of 40-100oC. From these results, it is concluded that moisture content plays an important role in the thermal properties of meat.
Filiaciones:
Melendez-Perez R.:
UNAM FESC, Unidad Invest Multidisciplinaria, Lab Anal & Term Estruct Alimentos, Cuautitlan 54714, Mexico
Arjona-Roman J.L.:
UNAM FESC, Unidad Invest Multidisciplinaria, Lab Anal & Term Estruct Alimentos, Cuautitlan 54714, Mexico
Velazquez-Castillo R.R.:
UAQ. Facultad de Ingenieria, Division de Estudios de Posgrado, Cerro de las Campanas s/n, Queretaro, Mexico
Mendez-Albores A.:
UNAM FESC, UNIGRAS Unidad Invest Multidisciplinaria, Cuautitlan 54714, Mexico
Vazquez-Duran A.:
UANL-FA, Campus de Ciencias Ajropecuanas, Francisco Villa s/n, Escobedo, Nuevo Leon, Mexico
UNAM-FESC, Campus 4, Unidad de Investigacion Multidisciplinaria, Laboratorio de Analisis Termico y Estructural de Alimentos, Cuautitlan Izcalli, C.P. 54714, Mexico
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