Analysis of frozen chicken meat using differential scanning calorimetry
| Autor: | Radoslav Grujić, Jovo Savanovic, Danica Savanović, Slađana M. Rakita, Snježana Mandić |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Materials science
melting crystallization freezable water lcsh:TP368-456 Melting temperature Enthalpy Analytical chemistry dsc law.invention Crystallization temperature lcsh:Food processing and manufacture Cooling rate Differential scanning calorimetry law Statistical analysis unfreezable water Crystallization chicken meat |
| Zdroj: | Food and Feed Research, Vol 45, Iss 2, Pp 129-137 (2018) |
| ISSN: | 2217-5660 2217-5369 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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