RT Journal Article
T1 Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.
A1 Herrero Herranz, Ana María
A1 Ordóñez Pereda, Juan Antonio
A1 Romero De Ávila Hidalgo, María Dolores
A1 Herranz Hernández, María Beatriz
A1 Hoz Perales, Lorenzo De La
A1 Cambero Rodríguez, María Isabel
AB 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).
PB Elsevier
SN 0309-1740
YR 2007
FD 2007-03-29
LK https://hdl.handle.net/20.500.14352/93425
UL https://hdl.handle.net/20.500.14352/93425
LA eng
NO 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
NO Ministerio de Educación y Ciencia
NO Project AGL04-6773
DS Docta Complutense
RD 23 jul 2024