Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

被引：135

作者：

Herrero, A. M. ^{[1
]}

de la Hoz, L. ^{[1
]}

Ordonez, J. A. ^{[2
]}

Herranz, B. ^{[1
]}

Romero de Avila, M. D. ^{[1
]}

Cambero, M. I. ^{[2
]}

机构：

[1] Univ Complutense, Dept Nutr Bromatol & Tecnol Alimentos, Fac Vet, E-28040 Madrid, Spain

[2] Univ Complutense, Inst Ciencia & Tecnol Carne, Fac Vet, E-28040 Madrid, Spain

来源：

MEAT SCIENCE | 2008年 / 80卷 / 03期

关键词：

tensile test; texture profile analysis; breaking strength; energy to fracture; folding test; cooked meat sausages;

D O I：

10.1016/j.meatsci.2008.03.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p < 0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p < 0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS = -0.160 + 6.600 * cohesiveness - 1.255* adhesiveness + 0.048 * hardness - 506.31 * springiness (R-2 = 0.745, p < 0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R-2 = 0.586, p < 0.0001) versus folding test grade (FG) and EF versus FG (R-2 = 0.564, p < 0.0001). (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：690 / 696

页数：7

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