본 실험은 가열속도가 돈육 등심 근육의 열변성에 미치는 영향에 대하여 조사하기 위하여 DSC 상에서 가열속도(heating rate : 5, 10, 20, 30, $40^{circ}C/min$)를 증가시키면서 돈육 등심 근육의 열변성에 대하여 조사한 것이다. 가열속도를 증가시킬수록 DSC thermogram 중의 각 peak는 우측으로 점차로 이동해 갔고, $T_0$는 $5^{circ}C/min$일 때 $50.39^{circ}C$에서 $40^{circ}C/min$일 때 $57.45^{circ}C$로 약 $7^{circ}C$정도 증가하였다(p<0.05). 총 엔탈피의 경우 $5^{circ}C/min$일 때 3.52 J/g에서 가열속도가 10, 20, 30, $40^{circ}C/min$으로 증가할수록 3.60, 4.14, 4.54, 4.61 J/g (p<0.05)으로 크게 증가하였다. 가열속도에 따른 총변성 엔탈피의 증가율은 $R^2$값이 0.93으로 나타났다. 가열속도가 증가할수록 단백질을 변성시키는 데 필요한 에너지가 상대적으로 더 많이 필요한 것으로 나타났다.
The objective of this study was to evaluate the effect of different heating rates on the thermal properties of pork loin muscle by DSC. Pork loin muscle was subjected to programmed heating at the following heating rate: 5, 10, 20, 30 and $40^{circ}C/min$. Peaks were progressively shifted to right side as the heating rate was increased. $T_0$ was $50.39^{circ}C$ at $5^{circ}C/min$ and it was increased to $57.45^{circ}C$ at $40^{circ}C/min$ (p<0.05). Total enthalpy was 3.52 J/g at $5^{circ}C/min$ and total enthalpy was increased to 3.60, 4.14, 4.54 and 4.61 J/g by degrees at heating rate 10, 20, 30 and $40^{circ}C/min$ respectively.
