Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Ávila, M.D. Romero de; Cambero, M.I.; Ordóñez, J.A.; Hoz, Lorenzo de la; Herrero, Ana M.

doi:10.1016/j.meatsci.2014.05.003

Cited by 63 publications

(27 citation statements)

References 32 publications

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“…The cohesiveness is resistance to damage when chewing food, the properties of the intact of food, which show yak meat internal bond strength. 26 Cohesiveness decreases during the whole storage, a decrease on the level of Cohesiveness was observed from this initial value up to a final value of 0.49±0.010on the 12day, falling 39% than on the 0day. Adhesiveness is the work of overcoming attractive power between yak meat surface and the contact surfaces, is the first extrusion negative peak area of Instrument definition, 27 the adhesiveness increases in the storage, an Significant increase on the level of adhesiveness was observed from this initial value up to 12day value of 171.92±1.45mJ.…”

Section: Tpamentioning

confidence: 82%

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: 82%

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

Li¹

2015

MOJFPT

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“…La distancia de deformación de la muestra se estableció en 50mm y la velocidad de la prueba fue de 2mm/s. La fuerza de ruptura, se tomó como la máxima fuerza (N), requerida para romper la muestra (Romero et al 2014). Las dimensiones de las muestras a analizar fueron en promedio, espesor de 2mm y ancho de 1,5cm.…”

Section: Caracterización De La Materia Prima (Mango) Se Evaluaron Launclassified

Aprovechamiento de los subproductos del mango, como fuente de compuestos bioactivos, para la elaboración de rollos comestibles

Rubiano-Charry

Velásquez

Tórres

2019

Rev. U.D.C.A Act. & Div. Cient.

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“…Also, a correlation was made from the r-Pearson test, between each of the parameters of the instrumental texture and those found in the colorimetric tests, in order to analyse the relationships between the variables and find the best characteristics of the final product as a function of time and processing temperature. The correlation was considered significant at the 0.05 level and highly significant at the 0.01 level (bilateral), similar to that performed in other investigations [12]- [14]. Where the statistic model for this two-factor design with interaction is represented in the Equation (2):…”

Section: H Experimental Design and Data Processingmentioning

confidence: 99%

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

González-Morelo¹,

Correa²,

Montero-Castillo³

2017

IJET

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Abstract-The effect of processing variables as cooking temperature and time on the thermophysical, colorimetric, textural, sensory properties and proximal chemical composition was evaluated and fitted. It was used 2×2 factorial design made with three replicates, for a total of 12 experimental units. Study factors and levels were cooking temperature (70 and 90 °C) and time (60 and 90 min). The data were analysed through variance analysis using the statistical software Statgraphics Centurion version XVI and Tukey HSD comparison test to identify statistically homogeneous subsets.Low moisture content due to water evaporation during processing of the cocadas was shown, which permitted the fat, protein and ash concentration. Thermophysical properties were affected by temperature and time increasing energy cost in the high temperature and time treatments. Lightness values varied from 86.13 to 53.5 and total color change increased (ΔE), due to the non-enzymatic browning reactions presented.Fracturability, hardness and stiffness values increased at high cooking temperature and time due to the seric protein denaturation that formed a complex between casein proteins.The optimal conditions to make cocadas with panela of good quality were temperature and time of 70 °C and 60 min. This study was the solution to a problem of the manufacturers to improve the elaboration process for this Colombian Caribbean sweet.

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Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Cited by 63 publications

References 32 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

Aprovechamiento de los subproductos del mango, como fuente de compuestos bioactivos, para la elaboración de rollos comestibles

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

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