Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability of the muscle proteins using differential scanning calorimetry (DSC) was ex...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201204-0002_effect-of-marination-on-the-thermodynamic-properties-of-chicken-muscle-proteins-studied-by-dsc.php |
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| author | Jolanta Tomaszewska-Gras Piotr Konieczny |
| author_facet | Jolanta Tomaszewska-Gras Piotr Konieczny |
| author_sort | Jolanta Tomaszewska-Gras |
| collection | DOAJ |
| description | The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability of the muscle proteins using differential scanning calorimetry (DSC) was examined. Various marinades were tested, composed mainly of NaCl as well as triphosphates and organic acids, self made marinades, and ready-to-use marinades used in industrial practice. As a result of the experiment conducted, it was found that all marinades used changed significantly the thermal stability of muscle proteins. The use of sodium chloride and sodium triphosphate for marination caused a reduction of enthalpy and denaturation temperature of myosin and actin. However, a greater influence on the stability of muscle proteins was observed with marinades containing organic acids (acetic and citric). The most significant reduction of the denaturation temperatures and enthalpy (to the lowest level of 0.56 J/g) was found for self made marinade composed of 20.7% cider vinegar and 16% lemon juice. |
| first_indexed | 2024-04-10T08:33:42Z |
| format | Article |
| id | doaj.art-659461e6499d41179e49e43f5514324e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:42Z |
| publishDate | 2012-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-659461e6499d41179e49e43f5514324e2023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-08-0130430230810.17221/297/2011-CJFScjf-201204-0002Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSCJolanta Tomaszewska-Gras0Piotr Konieczny1Department of Food Quality Managenent, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, PolandDepartment of Food Quality Managenent, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, PolandThe marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability of the muscle proteins using differential scanning calorimetry (DSC) was examined. Various marinades were tested, composed mainly of NaCl as well as triphosphates and organic acids, self made marinades, and ready-to-use marinades used in industrial practice. As a result of the experiment conducted, it was found that all marinades used changed significantly the thermal stability of muscle proteins. The use of sodium chloride and sodium triphosphate for marination caused a reduction of enthalpy and denaturation temperature of myosin and actin. However, a greater influence on the stability of muscle proteins was observed with marinades containing organic acids (acetic and citric). The most significant reduction of the denaturation temperatures and enthalpy (to the lowest level of 0.56 J/g) was found for self made marinade composed of 20.7% cider vinegar and 16% lemon juice.https://cjfs.agriculturejournals.cz/artkey/cjf-201204-0002_effect-of-marination-on-the-thermodynamic-properties-of-chicken-muscle-proteins-studied-by-dsc.phpmyosinactinchicken meatmarinadesdenaturationdsc |
| spellingShingle | Jolanta Tomaszewska-Gras Piotr Konieczny Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC Czech Journal of Food Sciences myosin actin chicken meat marinades denaturation dsc |
| title | Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC |
| title_full | Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC |
| title_fullStr | Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC |
| title_full_unstemmed | Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC |
| title_short | Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC |
| title_sort | effect of marination on the thermodynamic properties of chicken muscle proteins studied by dsc |
| topic | myosin actin chicken meat marinades denaturation dsc |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201204-0002_effect-of-marination-on-the-thermodynamic-properties-of-chicken-muscle-proteins-studied-by-dsc.php |
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