TY  - JOUR
T1  - On the Thermal Properties of Frozen, Refrozen and Freeze Drying Porcine <I>Longissimus dorsi</I>
AU - Melendez-Perez, R. AU - Arjona-Roman, J.L. AU - Velazquez-Castillo, R.R. AU - Mendez-Albores, A. AU - Vazquez-Duran, A. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 22
SP  - 2956
EP  - 2960
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.2956.2960
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.2956.2960
KW  - Pork loin
KW  -modulated DSC
KW  -protein denaturation
KW  -enthalpy
KW  -heat capacity
AB  - Modulated Differential Scanning Calorimetry (Modulated DSC) was used to investigate the protein denaturation characteristics of <I>Longissimus dorsi</I> 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 45-85&deg;C, corresponding to denaturation of myosin (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<SUP>-1</SUP>. Samples submitted to freeze drying showed a single sharp peak centered about 81.85&deg;C with a similar trend in regards to denaturation enthalpy. In the case of heat Capacity (Cp), the maximum change was observed at 80&deg;C 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 40-100&deg;C. From these results, it is concluded that moisture content plays an important role in the thermal properties of meat.
ER  -