Person:
Herrero Herranz, Ana María

Profile Picture
First Name
Ana María
Last Name
Herrero Herranz
URI
https://hdl.handle.net/20.500.14352/86762
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
UCM identifierORCIDScopus Author IDWeb of Science ResearcherIDDialnet ID

Filters

2007 - 20082
Reset filters

Settings

Item Type: Publication × Has files: true ×

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.
    (Meat Science, 2007) Herrero Herranz, Ana María; Ordóñez Pereda, Juan Antonio; Romero De Ávila Hidalgo, María Dolores; Herranz Hernández, María Beatriz; Hoz Perales, Lorenzo De La; Cambero Rodríguez, María Isabel
    In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four different textural profiles. These profiles were characterized (p<0.05) by the values of BS, hardness, adhesiveness, cohesiveness and springiness. Multivariate analysis confirmed that BS and TPA parameters were correlated significantly (p<0.00005). On basis of these results, TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages. The resulting regression model was BS=-0.777+0.728∗adhesiveness-16881∗cohesiveness+1884.61∗springiness+0.042∗hardness (R(2)=0.634, p<0.00005).
  • Thumbnail Image
    Item
    Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.
    (Meat Science, 2008) Herrero Herranz, Ana María; Hoz Perales, Lorenzo De La; Ordóñez, José Antonio; Herranz Hernández, María Beatriz; Romero De Ávila Hidalgo, María Dolores; Cambero Rodríguez, María Isabel
    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).