Thermal transition temperature of connective tissues from marinated spent hen drumsticks

Summary Differential scanning calorimetry (DSC) was used to evaluate the effects of marination on the thermal transition temperature of connective tissues from spent hen drumsticks. Samples were heated in the calorimeter from 20 to 90°C at 10°C min1. Collagen of untreated epimysium, tendon and skin exhibited denaturation temperatures of 69.9, 72.0 and 69.4°C, respectively. As a result of marinating the samples in 2% NaCl, 1.5% acetic or lactic acid solutions for 72 h, significant (P< 0.05) decreases in the denaturation temperature of collagen were observed. Significant reductions of thermal resistance and degradation of collagen were observed in samples marinated in acid solutions. the denaturation temperatures of collagen obtained for epimysium were between 39‐66°C and 38‐67°C for acetic acid and lactic acid treatments, respectively. the heat resistance of collagen was partially reversible after removal of salt or acid ions by dialysis with distilled water.