Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

• Published in: Foods Vol. 12; no. 15; p. 2867
• Main Authors: Ostojić, Sanja, Micić, Darko, Zlatanović, Snežana, Lončar, Biljana, Filipović, Vladimir, Pezo, Lato
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 27-07-2023; MDPI
• Subjects: Actin; Activation energy; Biopolymer denaturation; Calorimetry; Collagen; Conversion; Cooking; Dehydration; denaturation; Destabilization; Differential scanning calorimetry; DSC; Enthalpy; Food; Food science; Heat; kinetic analysis; Meat; meat protein; Microorganisms; Molasses; Myosin; Nutrition research; Nutritive value; Osmosis; Pork; Protein denaturation; Proteins; Sugar; Syrups & sweeteners; Thermodynamic properties; Serbia; meat protein; denaturation; DSC; kinetic analysis
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12152867

The kinetic properties and thermal characteristics of fresh pork meat proteins (
), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry. Two isoconversional kinetical methods, namely the differential Friedman and integral Ortega methods, were employed to analyze the data. The obtained kinetic triplet, activation energy, pre-exponential factor, and extent of conversion, has been discussed. The resulting activation energy for proteins of fresh meat ranges between 751 kJ·mol
for myosin, 152 kJ·mol
for collagen and sarcoplasmic proteins, and 331 kJ·mol
for actin at a conversion degree of 0.1 to 0.9. For osmotically dried pork meat proteins, the values range from 307 kJ·mol
for myosin 272 kJ·mol
for collagen and sarcoplasmic proteins, and 334.83 kJ·mol
for actin at a conversion degree from 0.1 to 0.9. The proteins of the dry meat obtained by osmotic dehydration in molasses could be described as partly unfolded as they retain the characteristic protein denaturation transition. Concerning the decrease in enthalpies of proteins denaturation, thermodynamic destabilization of dried meat proteins occurred. On the contrary, dried meat proteins were thermally stabilized with respect to increase in the temperatures of denaturation. Knowledge of the nature of meat protein denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product processing and to achieve desired quality and nutritional value. The kinetic analysis of meat protein denaturation is appropriate because protein denaturation gives rise to changes in meat texture during processing and directly affects the quality of product.