Dsc Analysis Of Thermal Properties Of Collagen In Bovine Semitendinosus Muscle Connective Tissue And Heat-Induced Changes
Keywords
Bovine Semitendinosus Muscle, Collagen, Heat Shrinkage Temperature, Heat-Induced Changes, Differential Scanning Calorimetry
Abstract
To explore the heat-induced changes in the thermal properties of collagen in bovine semitendinosus muscle connective tissue. Bovine semitendinosus muscles were heated using water baths and microwaves to internal end temperatures of 40, 50, 60, 70, 80¡ãC and 90¡ãC, respectively, to study the changes in connective tissue filter residue and thermal properties during the heat treatment process. The results show that the content of connective tissue filter residue increases with the increase of heat treatment temperature. When the heating temperatures are 60, 70¡ãC and 80¡ãC respectively, there is a significant difference in the content of connective tissue filter residue between the two heat treatment methods (P<0.05). Among the two heat treatment methods, the internal end temperature of 40¡ãC to 60¡ãC is the key heating temperature that affects the heat shrinkage temperature of connective tissue collagen. Heat-induced changes in the thermal properties of connective tissue collagen are the main reason for the differences in the thermal shrinkage temperatures of beef collagen heated in water baths and microwaves. For further information of this article and research, feel free to contact our team for asssitance. Original research was done by Zhou Guanghong, Chang Haijun, Xu Xinglian, Wang Qiang
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