Table 1.
Thermal denaturation temperature and denaturation enthalpy of beef in different treatments
| Treatments | T1 (°C) | ΔH1 (J/g) | T2 (°C) | ΔH2 (J/g) |
|---|---|---|---|---|
| Control | 66.07±0.4a | 1.553±0.02a | 79.30±0.5a | 0.434±0.04b |
| DW | 65.89±0.5a | 1.572±0.01a | 79.22±0.4a | 0.478±0.03a |
| UDW | 65.19±0.3a,b | 1.317±0.02b | 78.01±0.5a,b | 0.471±0.02a |
| AMP | 64.12±0.4b | 1.315±0.03b | 77.82±0.6b | 0.366±0.04c |
| UAMP | 63.30±0.3c | 1.279±0.02b | 76.25±0.4c | 0.315±0.01d |
Data are expressed as mean±standard deviation (n = 3).
DW, deionized water marination; UDW, ultrasound followed by deionized water; AMP, adenosine 5′-monophosphate treatment; UAMP, ultrasound followed by adenosine 5′-monophosphate marination.
a–d
Means in the same column with different letters mean significantly different (p<0.05).