Analysis of frozen chicken meat using differential scanning calorimetry
| Autor: | Savanović Danica M., Grujić Radoslav D., Savanović Jovo M., Mandić Snježana U., Rakita Slađana M. |
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| Jazyk: | English<br />Serbian |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Food and Feed Research, Vol 45, Iss 2, Pp 129-137 (2018) |
| Druh dokumentu: | article |
| ISSN: | 2217-5369 2217-5660 |
| DOI: | 10.5937/FFR1802129S |
| 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: | Directory of Open Access Journals |
| Externí odkaz: |
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