TEXTURAL PROFILE ANALYSIS TEST CONDITIONS FOR MEAT-PRODUCTS

被引：30
作者：
MITTAL, GS
NADULSKI, R
BARBUT, S
NEGI, SC
机构：
[1] AGR UNIV, INST FOOD ENGN, LUBLIN, POLAND
[2] UNIV GUELPH, DEPT ANIM SCI, GUELPH N1G 2W1, ONTARIO, CANADA
来源：
FOOD RESEARCH INTERNATIONAL | 1992年 / 25卷 / 06期
关键词：
TEXTURE; MEAT QUALITY; BEEF PRODUCTS; OBJECTIVE TEXTURE;
D O I：
10.1016/0963-9969(92)90165-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of various test conditions on the texture profile analysis (TPA) parameters of beef products-finely comminuted (wiener), ground beef (salami), and whole muscle (corned beef) are described. Cylindrical specimens of diameter to length (D/L) ratio of 1, 1.5 and 2 were compressed to 25, 50 and 75% of their original height of 1 cm, using crosshead speeds of 0.5, 1.0 or 2.0 cm/min. TPA parameters-hardness-I, hardness-II, cohesiveness, springiness, chewiness and gumminess were calculated and compared using appropriate statistical methods. The TPA parameters were modified by dividing with sample cross section area and strain. TPA parameters were affected by D/L and compression ratio for all three types of products even after modification. The speed of compression had marginal effect. The recommended test conditions are: D/L = 1.5, compression ratio = 75% and rate of compression = 1-2 cm/min.
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页码：411 / 417
页数：7
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