Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella

Saldaña, Erick; Behrens, Jorge Herman; Serrano, Juan Sebastian; Ribeiro, Felipe; Almeida, Marcio Aurélio de; Castillo, Carmen

doi:10.1016/j.foostr.2015.09.001

Cited by 49 publications

(25 citation statements)

References 20 publications

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“…Chewiness is related to the hardness, springiness and cohesiveness, which is the power to chewing yak meat, it is equal to the product between the hardness and cohesiveness, 28 in our study, the values of chewiness decrease in the storage. Resilience is restoration degree that the yak meat was pressured, 29 the values of resilience decreases in the study and the final value Smaller than 0day.…”

Section: Tpamentioning

confidence: 81%

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Li¹

2015

MOJFPT

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Abbreviations: TPA, texture profile analysis; TVB-N, total volatile basic nitrogen; TBA, thiobarbituric acid; POV, peroxide value; TMA-N, trimethylamine nitrogen; MDA, malondialdehyde IntroductionYak (Bos grunniens) is the large ruminant species in the high altitude Qinghai-Tibetan Plateau, China, which is characterized by year-round low temperatures and hypoxic atmosphere. There is the most yaks in China, and yak meat is an natural green food.1 The protein content of yak meat is about 22%, fat content is lower than 3%, 2 it's a kind of high protein, low fat animal foods. A chemical change of yak meat by the endogenous enzymes and the pathogenic microorganisms, and also the sensory properties and the composition changed, nutritional value reduce, and there are some toxic or harmful substances the same time, it's harmful to the consumers, 3 it is a comprehensive evaluation index that freshness of yak meat could be used as a judgment during cold storage, it is largely reflects the meat quality, nutritional value and safety coefficient.4 So measuring the freshness of yak meat during cold storage, which can effectively prevent food health security problem occurs, how to accurately and objective measure of yak meat freshness using rapid methods, it's a subject of intense interest in recent years.At present, the methods of evaluation the yak meat freshness is mainly measuring the freshness parameters (TVB-N value, TBA value, POV value, TMA-N value).5 Proteins come into being the alkaline nitrogenous substances due to microorganism and endogenous enzymes during storage, One of the most main is volatile base nitrogen, TVB-N value is one of the important indicators to evaluate meat freshness, it is can be evaluate the meat freshness by measuring the value of TVB-N, and it is used as a national standard of measuring meat freshness.6 Fat occur different degree oxidation in the during storage, and TBA value show lipid secondary oxidation products or the number of the final products.7 However, there is a disadvantages that needs complicated sample preparation work and trival test operation, complex Procedure, consuming too much time.It is not convenient to frequently and widely implement, it cannot satisfy far from rapid and large quantities measurement, 8 it is a urgent request that find a method of rapid measurement. In recent years, many scholars have studied the relationship between sensory evaluation and instrumental determination values. It is observed that three is a significant or extremely significant correlation between the textural properties and the sensory evaluation value of pork.9 The correlations between the textural properties and volume water content of date palm.10 It was observed that hardness and springiness decreased linearly with the increase of water content, whereas increased linearly with the increase of fat content. 11Despite the above investigations, there is no study reported yet about the determination of textural properties parameters for evaluation of yak meat freshness using PLSR. Therefore, ...

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Section: Tpamentioning

confidence: 81%

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Li¹

2015

MOJFPT

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“…Three cylinders (2.5 cm diameter) per treatment were compressed at 75% of their original height with the P-35 probe (long axis, regular base) at a speed of 3.3 mm/s. Hardness, cohesiveness, chewiness and springiness were calculated Saldaña et al (2015) considering three independent measurements.…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Patinho

Saldaña

Selani

et al. 2019

Food Prod Process and Nutr

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This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.

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“…Some studies have been carried out to reduce the amount of sodium in processed meat products (Carraro, Machado, Espindola, Campagnol, & Pollonio, ; Cluff, Kobane, Bothma, Hugo, & Hugo, ; Pires et al, ; Ruusunen & Puolanne, ). On the other hand, several studies have been carried out in order to improve the lipid profile, reducing the amount of saturated fatty acids in meat products such as salami (Muguerza, Gimeno, Ansorena, & Astiasarán, ), mortadella (Berasategi et al, ; Câmara & Pollonio, ; Prestes et al, ; Saldaña et al, ), hamburger (Martínez et al, ), sausages (Guillevic, Kouba, & Mourot, ), and nuggets (Anjum, Haider, Khan, Sohaib, & Arshad, ).…”

Section: Introductionmentioning

confidence: 99%

“…. On the other hand, several studies have been carried out in order to improve the lipid profile, reducing the amount of saturated fatty acids in meat products such as salami (Muguerza, Gimeno, Ansorena, & Astiasarán, 2004), mortadella (Berasategi et al, 2011;Câmara & Pollonio, 2015;Prestes et al, 2015;Saldaña et al, 2015), hamburger , sausages (Guillevic, Kouba, & Mourot, 2009), and nuggets (Anjum, Haider, Khan, Sohaib, & Arshad, 2013).…”

mentioning

confidence: 99%

Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

Pires

Noronha²,

Trindade³

2019

Journal of Sensory Studies

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The objective was to evaluate consumer's perceptions of bologna with reduced sodium content and/or enriched with omega‐3. Two factors were selected, each one with two levels: sodium content (“more” or “less”) and omega‐3 addition (“with” or “without”). Four stimuli of bologna sausages were evaluated by 263 consumers in conjoint analysis (CA). The same stimuli were evaluated by focus group with two groups of eight participants in each one. CA showed that consumers attributed more relative importance to sodium content than omega‐3 addition. In fact, it was also observed in the focus group that consumers demonstrated lower knowledge about health benefits of omega‐3. Both techniques demonstrated that consumers approved and could consume the product with the claims: “less sodium and containing omega‐3.” Furthermore, the different consumer research techniques applied showed similar results regarding consumer's perception and acceptance about healthier meat products. Practical applications Bologna sausage is an emulsified processed meat and has high acceptability among Brazilian people, but many consumers believe that it is not healthy. Understanding the perception of healthier bologna sausages is important information to industries that can drive production based on the consumer expectation.

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Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella

Cited by 49 publications

References 20 publications

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

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