Аутори:
1. Danica Savanović, Технолошки факултет Универзитета у Бањој Луци, Republic of Srpska, Bosnia and Herzegovina
2. Грујић Радослав, Republic of Srpska, Bosnia and Herzegovina
3. Sladjana Rakita, Institute of Food Technology, University of Novi Sad, Serbia
4. Vesna Gojković Cvjetković, University of East Sarajevo, Faculty of Technology, Republic of Srpska, Bosnia and Herzegovina
5. Dragan Vujadinović, University of East Sarajevo, Faculty of Technology, Republic of Srpska, Bosnia and Herzegovina

Апстракт:
Differential scanning calorimetry (DSC) is a thermal analysis technique used to study the thermal behaviors of different food systems. The aim of this work was to determine the freezing points (Tcon, Tc, Tcend), the melting points (Tmon, Tm, Tmend), enthalphy of crystallization (ΔHc) and enthalphy of melting (ΔHm) of pork meat, using the differential scanning calorimetry (DSC) method. Samples of pork meat were scanned at five rates (2, 5, 10, 15, 20°C/min). The percent of freezable water (FW) was calculated using the area of the integrated endothermic peak at the range of 0°C. It was observed that the crystallization peaks increased with an increasing scanning rate. The cooling rate affected the onset (Tcon), peak (Tc) and end temperatures (Tcend) of crystallization process of pork meat (p<0.05). However, the enthalpy of crystallization (ΔHc) did not change with a changing cooling rate (p>0.05). The influence of the heating rate on the enthalpy of melting (ΔHm), onset (Tmon), peak (Tm) and end temperatures (Tmend) of melting process was reported, as well as the contents of freezable and unfreezable water in pork meat, depending on the scanning rates. The width of the melting peaks decreased with a decreasing heating rate, which resulted in significant (p<0.05) change of the melting enthalpy (ΔHm), from 213.60 J/g for the rate of 20°C/min to 193.23 J/g for the rate of 2°C/min. Analogously to the enthalpy of melting, the significant (p<0.05) increase in freezable water content was recorded in frozen pork meat, from 57.94% for the rate of 2°C/min to 64.05% for the rate of 20°C/min.

Кључне речи:
DSC, pork meat, crystallization, melting

Тематска област:
Прехрамбене технологије

Датум пријаве сажетка:
29.06.2016.

Конференцијa:
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske

Сажетак рада Финални рад Рад за рецензију