TEXTURAL PROFILE ANALYSIS TEST CONDITIONS FOR MEAT-PRODUCTS

被引：33

作者：

MITTAL, GS

NADULSKI, R

BARBUT, S

NEGI, SC

机构：

[1] AGR UNIV, INST FOOD ENGN, LUBLIN, POLAND

[2] UNIV GUELPH, DEPT ANIM SCI, GUELPH N1G 2W1, ONTARIO, CANADA

来源：

FOOD RESEARCH INTERNATIONAL | 1992年 / 25卷 / 06期

关键词：

TEXTURE; MEAT QUALITY; BEEF PRODUCTS; OBJECTIVE TEXTURE;

D O I：

10.1016/0963-9969(92)90165-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of various test conditions on the texture profile analysis (TPA) parameters of beef products-finely comminuted (wiener), ground beef (salami), and whole muscle (corned beef) are described. Cylindrical specimens of diameter to length (D/L) ratio of 1, 1.5 and 2 were compressed to 25, 50 and 75% of their original height of 1 cm, using crosshead speeds of 0.5, 1.0 or 2.0 cm/min. TPA parameters-hardness-I, hardness-II, cohesiveness, springiness, chewiness and gumminess were calculated and compared using appropriate statistical methods. The TPA parameters were modified by dividing with sample cross section area and strain. TPA parameters were affected by D/L and compression ratio for all three types of products even after modification. The speed of compression had marginal effect. The recommended test conditions are: D/L = 1.5, compression ratio = 75% and rate of compression = 1-2 cm/min.

引用

页码：411 / 417

页数：7