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

Tensile properties of cooked meat sausages and their correlation with textureprofile analysis (TPA) parameters and physico-chemical characteristics has many contents: Description of the samples, Physico-chemical analysis, Textural analysis, Statistical analysis, Physico-chemical analysis, Textural analysis, Linear regression analysis. | Meat Science 80 2008 690-696 Contents lists available at ScienceDirect Meat Science journal homepage locate meatsci Tensile properties of cooked meat sausages and their correlation with texture profile analysis TPA parameters and physico-chemical characteristics . Herrero a L. de la Hoza . Ordonez b B. Herranza . Romero de Ávilaa . Camberob a Departamento Nutrición Bromatología y Tecnología de los Alimentos Facultad de Veterinaria Universidad Complutense 28040 Madrid Spain b Instituto de Cienciay Tecnologia de la Carne Facultad de Veterinaria Universidad Complutense 28040 Madrid Spain ARTICLE INFO ABSTRACT Article history Received 11 July 2007 Received in revised form 22 February 2008 Accepted 10 March 2008 Keywords Tensile test Texture profile analysis Breaking strength Energy to fracture Folding test Cooked meat sausages 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 differences mainly for BS hardness adhesiveness and cohesiveness. Multivariate analysis indicated that BS EF and TPA parameters were correlated p 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 cohesiveness - adhesiveness hardness - springiness R2 p . Simple linear regression analysis showed significant coefficients of determination between BS R2 p versus folding test grade FG and EF versus FG R2 p . 2008 Elsevier .