1. Analysis of frozen chicken meat using differential scanning calorimetry
- Author
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Radoslav Grujić, Jovo Savanovic, Danica Savanović, Slađana M. Rakita, and Snježana Mandić
- Subjects
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 - Abstract
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
- Published
- 2018