RT Journal Article
T1 Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.
A1 Herrero Herranz, Ana María
A1 Hoz Perales, Lorenzo De La
A1 Ordóñez, José Antonio
A1 Herranz Hernández, María Beatriz
A1 Romero De Ávila Hidalgo, María Dolores
A1 Cambero Rodríguez, María Isabel
AB 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).
SN 0309-1740
YR 2008
FD 2008
LK https://hdl.handle.net/20.500.14352/92869
UL https://hdl.handle.net/20.500.14352/92869
LA eng
NO Herrero, A. M., et al. «Tensile Properties of Cooked Meat Sausages and Their Correlation with Texture Profile Analysis (TPA) Parameters and Physico-Chemical Characteristics». Meat Science, vol. 80, n.o 3, noviembre de 2008, pp. 690-96. https://doi.org/10.1016/j.meatsci.2008.03.008.
NO Comunidad de Madrid
NO Ministerio de Ciencia e Innovación (España)
NO Ministerio de Educación y Ciencia (España)
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 19 abr 2025