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https://hdl.handle.net/123456789/1494| Τύπος: | Αναρτημένη ανακοίνωση (poster) |
| Τίτλος: | Thermal transition of osmotically processed beef meat by differential scanning calorimetry |
| Συγγραφέας: | [EL] Δημακοπούλου-Παπάζογλου, Δάφνη[EN] Dimakopoulou-Papazoglou, Dafni [EL] Λαζαρίδου, Αθηνά[EN] Lazaridou, Athina [EL] Μπιλιαδέρης, Κωνσταντίνος[EN] Biliaderis, Costas [EL] Κατσανίδης, Ευγένιος[EN] Katsanidis, Eugenios |
| Ημερομηνία: | 10/11/2021 |
| Περίληψη: | The cellular structure of muscle tissue and meat, such as the semi-permeable cell membranes, play the most crucial role in mass transfer phenomena during meat processing. An in-depth understanding of the effect of low temperatures on meat structure is important for improving the efficiency of processes that involve mass transfer, such as osmotic dehydration. The objective of the present study was to investigate the effect of low temperature on meat structure using differential scanning calorimetry (DSC). Beef meat pieces were immersed in 25% NaCl solution and osmotic dehydration was conducted at 15 °C for 3 hours. Thermal behavior of raw and freeze-dried samples of fresh and osmotically dehydrated beef meat was studied by DSC. Upon heating of samples from -40 to 100 °C, broad endothermic transitions were observed with maxima around 0 and 12 °C, while minor transitions were noted at ~ 55, 65, and 73 – 77 °C. The endothermic transition at around 12 °C can be attributed to phase transition of the solid gel phase to a liquid crystalline phase of cell membrane lipids, involving mostly phospholipids. A first order melting transition was also exhibited by all freeze-dried meat samples supporting the notion for ‘melting’ of lipid hydrocarbon chains in the molecular assemblies of membrane lipids. Thus, the aforementioned phase transition of membrane lipids affects the permeability of the membranes, and thereby can exert a strong impact on diffusion kinetics during osmotic processing. The results are interesting and provide useful information for the temperature sensitivity of structural components governing water and solute diffusion processes in meat. |
| Γλώσσα: | Αγγλικά |
| Τόπος δημοσίευσης: | Online |
| Σελίδες: | 1 |
| Θεματική κατηγορία: | [EL] Άλλες φυσικές επιστήμες[EN] Other natural sciences |
| Λέξεις-κλειδιά: | Meat; Biological membrane; Thermal transition; Differential scanning calorimetry |
| Κάτοχος πνευματικών δικαιωμάτων: | © by the author(s) |
| Όνομα εκδήλωσης: | ISEKI E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy |
| Τοποθεσία εκδήλωσης: | Online, Austria |
| Ημ/νία έναρξης εκδήλωσης: | 10/11/2021 |
| Ημ/νία λήξης εκδήλωσης: | 12/11/2021 |
| Σημειώσεις: | E-conference site : https://www.iseki-food.net/events/iseki-e-conference-food-texture-quality-safety-and-biosecurity-global-bioeconomy Dafni Dimakopoulou-Papazoglou would like to thank the Greek State Scholarships Foundation (ΙΚΥ). This research is co-financed by Greece and the European Union (European Social Fund- ESF) through the Operational Programme «Human Resources Development, Education and Lifelong Learning» in the context of the project “Reinforcement of Postdoctoral Researchers – 2nd Cycle” (MIS-5033021), implemented by the State Scholarships Foundation (ΙΚΥ). |
| Εμφανίζεται στις συλλογές: | Μεταδιδακτορικοί ερευνητές |
Αρχεία σε αυτό το τεκμήριο:
| Αρχείο | Περιγραφή | Σελίδες | Μέγεθος | Μορφότυπος | Έκδοση | Άδεια | |
|---|---|---|---|---|---|---|---|
| Dimakopoulou-Papazoglou_Dafni_ID26_poster.pdf | poster | 1.43 MB | Adobe PDF | Του συγγραφέα (pre-refereeing) |  | Δείτε/ανοίξτε |