The glass transition of osmotically dehydrated pork meat

Abstract

Thermal behavior of and fresh and osmotically dehydrated pork meat in sugar beat molasses pork meat was studied by Differential scanning calorimetry (DSC). Samples of 7-11 mg (moisture content 5-20%) of osmotically dehydrated pork meat in aluminum pans were cooled from 20°C to -90 °C, equilibrated for 5 min and scanned initially from -90 °C to 150 °C at a rate of 5°C/min. The glass transition temperature (Tg) was determined from the DSC heat flow curves with TA Advantage software. Since much of the water was bound to the solid matrix, samples with low moisture content only showed up the glass transition. Tg decrease with increasing moisture content. Tg decreased from -6.0 °C to -10.1 °C when the moisture content increased from 5% to 20%. DSC curves of fresh pork meat did not showed the glass transition.

Keywords

• pork meat
• osmotic dehydration
• glass transition
• differential scanning calorimetry