Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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Abstract
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 45-85°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-1. Samples submitted to freeze drying showed a single sharp peak centered about 81.85°C with a similar trend in regards to denaturation enthalpy. In the case of heat Capacity (Cp), the maximum change was observed at 80°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°C. From these results, it is concluded that moisture content plays an important role in the thermal properties of meat.
How to cite this article:
R. Melendez-Perez, J.L. Arjona-Roman, R.R. Velazquez-Castillo, A. Mendez-Albores and A. Vazquez-Duran. On the Thermal Properties of Frozen, Refrozen and Freeze Drying Porcine Longissimus dorsi.
DOI: https://doi.org/10.36478/javaa.2011.2956.2960
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2011.2956.2960