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KMID : 1024619980180040358
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Food Science of Animal Resources
1998 Volume.18 No. 4 p.358 ~ p.363
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Studies on the Thermal Stability of Pork Loin Muscle in Previous Heating Temperatures and Holding Times by DSC
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Kim Cheon-Jei
Song Min-Seok
Lee Chang-Hyun
Lee Eui-Soo
Cho Jin-Kuk
Lee Chan-Ho
Ma Ki-Jun
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Abstract
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The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40, 50, 60, 70, 80 at heating rate = 10/min. The first peak was disappeared when samples were initially heated to 50 for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80. Especially, peaks were completely disappeared at 70 for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.
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KEYWORD
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pork loin muscle, DSC, holding time, thermal denaturation
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