Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study
Özet
Intramuscular connective tissue obtained from Longissimus dorsi muscle of a Lt-year-old beef carcass was treated with NaCl solutions of 2, 4, and 6% (w/v), and CaCl2 solutions of 50, 100, and 150 mM, and citric and lactic acid solutions of 0.5, 1.0, and 1.5% for three different marinating periods (24, 46, and 72 h). Changes in denaturation characteristics were investigated using differential scanning calorimetry and it was found that the denaturation onset temperature (T-o) and the denaturation peak temperature (T-p) increased as the NaCl concentration increased but decreased as the CaCl2 concentration increased, irrespective of marinating time. Lactic and citric acid decreased T-o to about 39 degreesC, from over 60 degreesC breaking the structure of fibrils. (C) 2001 Elsevier Science Ltd. All rights reserved.
Anahtar kelimeler
Atıf için künye
AKTAS, N., & Kaya, M. (2001). Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. MEAT SCIENCE, 58(4), 413–419. https://doi.org/10.1016/s0309-1740%2801%2900044-4
BibTeX
@article{aktas2001-275004,
author = {AKTAS, Nesimi and Kaya, Mükerrem},
title = {Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study},
journal = {MEAT SCIENCE},
year = {2001},
volume = {58},
number = {4},
pages = {413--419},
issn = {0309-1740},
doi = {10.1016/s0309-1740(01)00044-4},
url = {https://akademik.atauni.edu.tr/yayinlar/275004-influence-of-weak-organic-acids-and-salts-on-the-denaturation-characteristics-of}
}