title: Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study.
abstract: Intramuscular connective tissue obtained from Longissimus dorsi muscle of a 4-year-old beef carcass was treated with NaCl solutions of 2, 4, and 6% (w/v), and CaCl(2) 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 CaCl(2) concentration increased, irrespective of marinating time. Lactic and citric acid decreased T(o) to about 39°C, from over 60°C breaking the structure of fibrils.
authors: Food Engineering Department, Agricultural College, Atatürk University, 25240, Erzurum, Turkey.
authors: N
authors: N
authors: Aktaş
authors: M
authors: M
authors: Kaya