2026-06-28T10:21:40Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/934252025-03-29T01:10:29Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author Herrero Herranz, Ana María author Ordóñez Pereda, Juan Antonio author Romero De Ávila Hidalgo, María Dolores author Herranz Hernández, María Beatriz author Hoz Perales, Lorenzo De La author Cambero Rodríguez, María Isabel 2024-01-16T15:50:08Z 2024-01-16T15:50:08Z 2007 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 0309-1740 10.1016/j.meatsci.2007.03.022 https://hdl.handle.net/20.500.14352/93425 1873-4138 https://doi.org/10.1016/j.meatsci.2007.03.022 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). eng Attribution 4.0 International Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics. journal article 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URL https://docta.ucm.es/bitstreams/a1e01b82-3a38-4002-8203-248a77031c24/download File MD5 ca0ef67526bb925a0fc2c37af6b023aa 175227 application/pdf Breaking_strength_of_dry_fermented_sausages.pdf