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Differential scanning calorimetry of porcine adipose tissues



Differential scanning calorimetry of porcine adipose tissues



Meat Science 72(4): 789-792



Differential scanning calorimetry (DSC) was used for the direct analysis of melting properties in porcine subcutaneous, intermuscular, and kidney leaf adipose tissue by heating at a constant ratio of +5 degrees C/min from 4 to 90 degrees C. Melting curves for adipose tissues as well as fat extracted from the associated tissues by chloroform-methanol were generated using DSC. Major peaks in DSC curves were similar among types of adipose tissue but the temperatures of the melting peak and conclusion point differed among types of adipose tissues. From the visual appearance of fat samples it appeared that the major DSC peak corresponded to phase transition of the fat. The direct DSC analysis of porcine adipose tissues may be useful to determine melting properties.

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Accession: 004416397

Download citation: RISBibTeXText

PMID: 22061895

DOI: 10.1016/j.meatsci.2005.09.020



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