DSG를 이용한 예비 가열 온도 및 유지 시간에 따른 돈육 등심 근육의 열안정성에 관한 연구

Studies on the Thermal Stability of Pork Loin Muscle in Previous Heating Temperatures and Holding Times by DSC

The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40$^{\circ}C$, 50$^{\circ}C$, 60$^{\circ}C$, 70$^{\circ}C$, 80$^{\circ}C$ at heating rate = 10$^{\circ}C$/min. The first peak was disappeared when samples were initially heated to 50$^{\circ}C$ for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80$^{\circ}C$. Especially, peaks were completely disappeared at 70$^{\circ}C$ for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.