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Differential scanning calorimetry of porcine adipose tissues
- Sasaki, K., Mitsumoto, M., Nishioka, T., Irie, M.
- Meat science 2006 v.72 no.4 pp. 789-792
- pork, adipose tissue, lipid content, melting point, meat quality, differential scanning calorimetry, temperature, kidneys as food, carcass grading
- 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.