Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC

Jolanta Tomaszewska-Gras and Piotr Konieczny
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Jolanta Tomaszewska-Gras: Department of Food Quality Managenent, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Piotr Konieczny: Department of Food Quality Managenent, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland

Czech Journal of Food Sciences, 2012, vol. 30, issue 4, 302-308

Abstract: 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.

Keywords: myosin; actin; chicken meat; marinades; denaturation; DSC (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:297-2011-cjfs

DOI: 10.17221/297/2011-CJFS

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