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...

Description complète

Enregistré dans:
Détails bibliographiques
Auteurs principaux: Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev
Format: Artigo
Langue:Inglês
Publié: The V.M. Gorbatov All-Russian Meat Research  Institute 2019-10-01
Collection:Teoriâ i Praktika Pererabotki Mâsa
Sujets:
dsc
protein denaturation
effective specific heat
pork
beef
chicken
turkey
Accès en ligne:https://www.meatjournal.ru/jour/article/view/120
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires