Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

BAMPI, Marlene; SERENO, Alberto Mariano; SCHMIDT, Franciny Campos; LAURINDO, João Borges

doi:10.1590/1678-457X.10016

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 36 (4) • Oct-Dec 2016 • https://doi.org/10.1590/1678-457X.10016 copy

Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L^-1 of water for 48 hours at 10 °C. The raw beef were used as control samples. Three software tools were considered: (i) Pyris7, (ii) OriginPro v.8, and (iii) Solver tool from MS-Excel. These computer programs were used for estimating the thermal denaturation temperature of myosin, sarcoplasmic proteins, and actin, as well as the value of denaturation enthalpy of these proteins. Based on the results obtained, we concluded that the model developed and programmed in MS-Excel showed better agreement with the data found in literature than the results obtained with the Pyris and OriginPro tools.

Keywords:
meat; protein; denaturation temperature; DSC

	Raw meat	NaCl concentration (g NaCl L^–1 of water)
	Raw meat	20 g L^–1	50 g L^–1	100 g L^–1	330 g L^–1
T_I (°C)	55.3 ± 0.2	54.9 ± 0.5	50.20 ± 1.10	46.0 ± 3.8	39.6 ± 3.1
ΔH_I (J g^–1)	0.09 ± 0.02	0.18 ± 0.10	0.06 ± 0.04	0.06 ± 0.04	0.09 ± 0.02
T_II (°C)	65.2 ± 1.1	65.7 ± 0.4	59.3 ± 5.3	56.4 ± 3.2	51.1 ± 4.4
ΔH_II (J g^–1)	0.18 ± 0.03	0.26 ± 0.04	0.05 ± 0.03	0.20 ± 0.18	0.27 ± 0.38
T_III (°C)	78.6 ± 0.2	73.4 ± 0.2	69.0 ± 5.9	68.6 ± 1.1	67.5 ± 2.6
ΔH_III (J g^–1)	0.28 ± 0.07	0.22 ± 0.07	0.37 ± 0.18	0.21 ± 0.05	0.15 ± 0.10
ΔH_d (ΔH_I+ΔH_II+ΔH_III)	0.55 ± 0.05	0.66 ± 0.08	0.48 ± 0.09	0.47 ± 0.10	0.51 ± 0.14

	Raw meat	NaCl concentration (g NaCl L^–1 of water)
	Raw meat	20 g L^–1	50 g L^–1	100 g L^–1	330 g L^–1
T_I (°C)	56.2 ± 1.6	52.7 ± 3.9	50.7 ± 2.6	53.5 ± 1.4	48.6 ± 3.9
ΔH_I (J g^–1)	0.28 ± 0.17	0.05 ± 0.07	0.22 ± 0.20	0.06 ± 0.06	0.25 ± 0.01
T_II (°C)	67.9 ± 2.7	61.9 ± 5.5	58.2 ± 3.8	62.2 ± 1.0	58.0 ± 3.5
ΔH_II (J g^–1)	0.03 ± 0.03	0.21 ± 0.11	0.04 ± 0.02	0.28 ± 0.27	0.09 ± 0.07
T_III (°C)	79.2 ± 0.9	72.0 ± 4.6	68.10 ± 4.20	68.40 ± 1.10	65.6 ± 1.0
ΔH_III (J g^–1)	0.30 ± 0.10	0.49 ± 0.18	0.35 ± 0.19	0.30 ± 0.18	0.17 ± 0.09
ΔH_d (ΔH_I+ΔH_II+ΔH_III)	0.61 ± 0.08	0.75 ± 0.09	0.61 ± 0.12	0.64 ± 0.15	0.51 ± 0.06

	Raw meat	NaCl concentration (g NaCl L^-1 of water)
	Raw meat	20 g L^–1	50 g L^–1	100 g L^–1	330 g L^–1
T_I (°C)	54.90 ± 0.20	53.80 ± 0.50	50.10 ± 0.40	49.00 ± 0.90	45.30 ± 3.30
ΔH_I (J g^–1)	0.18 ± 0.10	0.54 ± 0.06	0.33 ± 0.16	0.67 ± 0.06	0.27 ± 0.01
% Myosin	2.90 ± 0.40	2.80 ± 0.10	9.80 ± 0.60	14.80 ± 4.78	9.40 ± 3.80
T_II (°C)	67.90 ± 2.70	64.00 ± 0.80	62.70 ± 1.20	59.90 ± 1.60	58.20 ± 0.50
ΔH_II (J g^–1)	3.50 ± 0.10	3.60 ± 0.50	1.70 ± 0.60	1.00 ± 0.30	0.23 ± 0.07
% Sarcoplasmic	85.80 ± 02.20	93.40 ± 2.30	69.20 ± 6.00	4.50 ± 2.20	7.30 ± 3.20
T_III (°C)	79.20 ± 0.90	73.20 ± 0.10	68.10 ± 4.20	65.60 ± 1.10	64.10 ± 3.30
ΔH_III (J g^–1)	0.39 ± 0.14	0.22 ± 0.01	0.49 ± 0.19	2.70 ± 0.20	2.00 ± 0.70
% Actin	11.30 ± 1.80	4.00 ± 0.60	17.40 ± 4.30	45.20 ± 4.30	86.40 ± 4.70
ΔH_d (ΔH_I+ΔH_II+ΔH_III)	4.07 ± 0.11	4.36 ± 0.17	2.52 ± 0.27	4.37 ± 0.18	2.50 ± 0.25

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[1] *Corresponding author: eng_marlene@hotmail.com