THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY

In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences...

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Библиографические подробности
Главные авторы: Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev
Формат: Artigo
Язык:Inglês
Опубликовано: The V.M. Gorbatov All-Russian Meat Research  Institute 2019-10-01
Серии:Teoriâ i Praktika Pererabotki Mâsa
Предметы:
dsc
protein denaturation
effective specific heat
pork
beef
chicken
turkey
Online-ссылка:https://www.meatjournal.ru/jour/article/view/120
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