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2018, vol. 45, br. 2, str. 129-137
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Analiza smrznutog pilećeg mesa diferencijalnom skenirajućom kalorimetrijom
Analysis of frozen chicken meat using differential scanning calorimetry
aUniverzitet u Banjoj Luci, Tehnološki fakultet, Republika Srpska, BiH bUniverzitet u Istočnom Sarajevu, Tehnološki fakultet, Zvornik, Republika Srpska, BiH cMeat industry DIM-DIM, Banja Luka, Republic of Srpska, Bosnia and Herzegovina dInstitut za prehrambene tehnologije, Novi Sad
e-adresa: danica.savanovic@tf.unibl.org
Sažetak
Rad analizira uticaj brzine hlađenja/zagrevanja pilećeg mesa (Pectoralis major) na temperature kristalizacije (Tcon, Tc, Tcend), temperature topljenja (Tmon, Tm, Tmend), entalpiju kristalizacije (ΔHc) i entalpiju topljenja (ΔHm). Uzorci pilećeg mesa skenirani su diferencijalnom skenirajućom kalorimetrijom (DSC), na pet brzina (2, 5, 10, 15, 20 °C/min od 20 °C do -40 °C, zatim od -40 °C do 20 °C. Rezultati statističke analize pokazuju da najveća brzina hlađenja (20 °C/min) značajno (p<0,05) utiče na srednju vrednost entalpije (-202,87 J/g) u odnosu na druge analizirane brzine. Brzina hlađenja/zagrevanja utiče na temperature kristalizacije (Tcon, Tc, Tcend) i temperature topljenja (Tmon, Tm, Tmend) (p<0,05). Brzina zagrevanja pilećeg mesa je u korelaciji sa Tm, Tmend i ΔTm (koeficijenti korelacije su bili 0,993, 0,998 i 0,998, respektivno).
Abstract
The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (Tcon, Tc, Tcend), melting temperature (Tmon, Tm, Tmend), crystallization enthalpy (ΔHc) and melting enthalpy (ΔHm). Chicken meat samples were scanned by differential scanning calorimetry (DSC) at five rates (2, 5, 10, 15, 20 °C/min), from 20 °C to -40 °C, and then from -40 °C to 20 °C.The results of the statistical analysis show that the fastest cooling rate (20 °C/min) significantly (p<0.05) affects the mean enthalpy value (-202.87 J/g) compared to other analysed rates. The cooling/heating rate affects the crystallization temperature (Tcon, Tc, Tcend) and melting temperature (Tmon, Tm, Tmend) (p<0.05). The heating rate of chicken meat highly correlates with Tm, Tmend and ΔTm (the correlation coefficients were 0.993, 0.998 and 0.998, respectively).
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