Authors : R. Melendez-Perez, J.L. Arjona-Roman, R.R. Velazquez-Castillo, A. Mendez-Albores and A. Vazquez-Duran
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.
R. Melendez-Perez, J.L. Arjona-Roman, R.R. Velazquez-Castillo, A. Mendez-Albores and A. Vazquez-Duran, 2011. On the Thermal Properties of Frozen, Refrozen and Freeze Drying Porcine Longissimus dorsi. Journal of Animal and Veterinary Advances, 10: 2956-2960.