Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.

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

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.

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Official URL

https://www.sciencedirect.com/science/article/pii/S0309174007001131

Publication date

2007

Authors

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

Publisher

Elsevier

Citations

Exportar

URI

https://hdl.handle.net/20.500.14352/93425

Citation

Herrero, A. M., Ordóñez, J. A., de Avila, R., Herranz, B., de la Hoz, L., & Cambero, M. I. (2007). Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat science, 77(3), 331–338. https://doi.org/10.1016/j.meatsci.2007.03.022

Abstract

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).