Chemical, instrumental and sensory characteristics of cooked pork ham

被引：58

作者：

Valkova, V. ^{[1
]}

Salakova, A. ^{[1
]}

Buchtova, H. ^{[1
]}

Tremlova, B. ^{[2
]}

机构：

[1] Univ Vet & Pharmaceut Sci Brno, Inst Meat Hyg & Technol, Brno 61242, Czech Republic

[2] Univ Vet & Pharmaceut Sci Brno, Inst Plant Origin Food & Plant Prod, Brno 61242, Czech Republic

来源：

MEAT SCIENCE | 2007年 / 77卷 / 04期

关键词：

pork ham; PCA; texture; colour; protein;

D O I：

10.1016/j.meatsci.2007.05.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out onthe basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a* > 10. Hardness was correlated with non-collagen muscle protein (P <= 0.01), gumminess (P <= 0.01) and ash (P <= 0.05). Sensory evaluated tenderness showed positive significant correlation with L* (P <= 0.01). The most important colour parameter seems to be a*, which was negatively correlated with sensory evaluated parameter colour (P <= 0.01). The PCA performed on all parameters (sensory, chemical and textural) discriminated two groups of hams differing in non-collagen muscle protein content and hardness. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：608 / 615

页数：8

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