期刊
MEAT SCIENCE
卷 58, 期 4, 页码 413-419出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00044-4
关键词
differential scanning calorimetry (DSC); intramuscular connective tissue; acid; salt; denaturation characteristics
Intramuscular connective tissue obtained from Longissimus dorsi muscle of a Lt-year-old beef carcass was treated with NaCl solutions of 2, 4, and 6% (w/v), and CaCl2 solutions of 50, 100, and 150 mM, and citric and lactic acid solutions of 0.5, 1.0, and 1.5% for three different marinating periods (24, 46, and 72 h). Changes in denaturation characteristics were investigated using differential scanning calorimetry and it was found that the denaturation onset temperature (T-o) and the denaturation peak temperature (T-p) increased as the NaCl concentration increased but decreased as the CaCl2 concentration increased, irrespective of marinating time. Lactic and citric acid decreased T-o to about 39 degreesC, from over 60 degreesC breaking the structure of fibrils. (C) 2001 Elsevier Science Ltd. All rights reserved.
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