Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

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

doi:10.1016/j.meatsci.2008.03.008

Cited by 85 publications

(47 citation statements)

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“…present study are similar to that reported by other authors (Garcia, Caceres, & Selgas, 2006;Herrero et al, 2008;Herrero et al, 2007). Previous studies had already evaluated the sensory quality of Portuguese dry-fermented sausages, with all tested products and treatments receiving high scores from the panellists (Elias & Carrascosa, 2013;Elias et al, 2014).…”

Section: Productsupporting

confidence: 94%

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

et al. 2015

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a b s t r a c tThe increasing demand for traditional food products is concomitant with higher nutritional and health concerns. The effect of genotype, salt content and calibre on physicochemical, microbiological and texture parameters, along with sensory acceptability, was studied on low-salt Portuguese traditional dryfermented sausages. A few significant differences were found in different microbial counts between different pork genotypes' sausages. Lauric and stearic fatty acids showed significantly higher values for hybrid genotype products, while contents in gadoleic, heneicosanoic, linoleic and linolenic acids were higher in Alentejano pork sausages. Unexpectedly, there are no significant differences between genotypes for oleic acid, although lower contents were found in the Alentejano genotype. Texture Profile Analysis revealed significant differences in hardness, adhesiveness, resilience and chewiness between genotypes, with Alentejano pork sausages being softer and thus easier to chew. Salt reduction does not negatively affect the quality and acceptability of sausages. Furthermore, the use of hybrid genotype meat does not mischaracterise a product traditionally made exclusively of Alentejano pig meat.

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Section: Productsupporting

confidence: 94%

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

et al. 2015

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“…El método de TPA fue realizado mediante la aplicación de una fuerza de compresión dos veces sucesivas en las muestras, con el fin de simular la masticación humana, obteniendo la curva fuerza/tiempo y calculados los parámetros: cohesividad, dureza, gomosidad y elasticidad. Los resultados obtenidos son comparados con los reportados por Herrero (2008) …”

Section: Análisis Del Perfil De Textura (Tpa)unclassified

Análisis Proximal, Sensorial y de Textura de Salchichas Elaboradas con Subproductos de la Industria Procesadora de Atún (Scombridae thunnus)

2013

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ResumenEl objetivo del presente estudio fue elaborar salchichas con los subproductos del proceso de producción de atún enlatado (carne negra, carne blanca o rayada y carne de cabeza), y evaluar sus características fisicoquímicas, sensoriales y de textura. La mejor formulación fue una que presenta características similares a las salchichas comerciales. La composición fisicoquímica se determinó según la Asociación Oficial de Química Analítica-AOAC y la aceptabilidad fue evaluada con panelistas no entrenados, utilizando una escala hedónica para sabor, color, olor y textura, obteniendo buena aceptación sensorial. Los contenidos proximales fueron: humedad, 68%; grasa, 8,5%; proteínas, 15,8%; cenizas, 2,0%; valores que cumplen con los parámetros requeridos por las Normas Técnicas Colombianas por lo que se concluye que el producto obtenido se puede considerar como una alternativa en la dieta humana.Palabras clave: salchichas, atún, perfil de textura, subproductos. Analysis Proximal, Sensory and Texture of Elaborated Sausages By-Products from the Tuna Processing Industry (Scombridae thunnus) AbstractThe aim of this study was to make sausage using by-products of the production process of canned tuna (dark meat, white meat or scratched and head meat), and evaluate their physicochemical, sensory and texture characteristics. The best formulation was that having characteristics similar to commercial sausages. The physicochemical composition was determined according to the Association of Official Analytical Chemistry, AOAC and acceptability was assessed with untrained panelists using a hedonic scale for taste, color, smell and texture, obtaining good sensory acceptance. The proximal contents were: moisture, 68% fat, 8.5% protein, 15.8% ash, 2.0%, values that meet the parameters required by the Colombian Technical Standards It is concluded that the product obtained could be considered as an alternative in human diet.

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“…In this regards, the majority of emulsified sausages purchased by consumers are a product of pork, beef and chicken. However, there is evidence that consumers' preference has been changed to alternative products that are healthier, nutritious, convenient and rich in variety (Herrero et al 2008). It has been revealed that seafood is an excellent source of nutrients such as vitamins, mineral, and a major source of omega-3 fatty acids, which are substances necessary for the human body, and also reduce the risk of malignant disease from cancer to heart disease.…”

Section: Introductionmentioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Cited by 85 publications

References 20 publications

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Análisis Proximal, Sensorial y de Textura de Salchichas Elaboradas con Subproductos de la Industria Procesadora de Atún (Scombridae thunnus)

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

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