Food & Feed Research


Volume 45, Issue 2
DSC, chicken meat, crystallization, melting, freezable water, unfreezable water
TOOLS Creative Commons License
Danica M. Savanović1*, Radoslav D. Grujić2, Jovo M. Savanović3, Snježana U. Mandić1,
Slađana M. Rakita4
1University of Banja Luka, Faculty of Technology, 78 000 Banja Luka, Vojvode Stepe Stepanović 73, Republic of Srpska, Bosnia and Herzegovina
2University of East Sarajevo, Faculty of Technology, 75 400 Zvornik, Karakaj 34A, Republic of Srpska, Bosnia and Herzegovina
3Meat industry DIM-DIM, Laktaši, 78 000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina
4University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia


The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (Tcon, Tc, Tcend), melting temperature (Tmon, Tm, Tmend), crystallization enthalpy (ΔHc) and melting enthalpy (ΔHm). Chicken meat samples were scanned by differential scanning calorimetry (DSC) at five rates (2, 5, 10, 15, 20 °C/min), from 20 °C to -40 °C, and then from -40 °C to 20 °C.The results of the statistical analysis show that the fastest cooling rate (20 °C/min) significantly (p<0.05) affects the mean enthalpy value (-202.87 J/g) compared to other analysed rates. The cooling/heating rate affects the crystallization temperature (Tcon, Tc, Tcend) and melting temperature (Tmon, Tm, Tmend) (p<0.05). The heating rate of chicken meat highly correlates with Tm, Tmend and ΔTm (the correlation coefficients were 0.993, 0.998 and 0.998, respectively).

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