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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Main Authors: Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev
Format: Artigo
Sprog:Inglês
Udgivet: The V.M. Gorbatov All-Russian Meat Research  Institute 2019-10-01
Serier:Teoriâ i Praktika Pererabotki Mâsa
Fag:
dsc
protein denaturation
effective specific heat
pork
beef
chicken
turkey
Online adgang:https://www.meatjournal.ru/jour/article/view/120
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker