Determination of protein denaturation of muscle foods using the dielectric properties

Both the dielectric constant and loss factor increased at a temperature that appeared to match the DSC denaturation temperature for collagen in beef, chicken breast, chicken thigh, perch, cod, and salmon. When the sample was reheated the change did not reoccur, indicating that the dielectric properties were measuring an irreversible change. At lower frequencies the increase in the dielectric properties was larger. When collagen and actomyosin denature, the muscle shrinks, expelling water and minerals. This makes the water and ions more mobile. The dielectric constant and loss factor measure the mobility of water and ions; therefore they may be able to determine the temperature of protein denaturation.