Comparison of textural atributes of selected meat sausages using instrumental analysis
Keywords:Sausage, Texture, HDP/WBV set
The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe, to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions (48 hrs., 30 °C temp., and 60 % R.H.) before and after cooking. For statistical evaluation of results, paired T test was used, statistically significant differences were taken at p<0.05.
Benito, M. J., Rodriquez, M., Cordoba, M. G., Andrade, M. J., Corboda. J. J. 2005. Effect of the fungal protease Epg 222 on proteolysis and texture in the dry fermented sausage "Salchichon." Journal of the Science of Food and Agriculture. Sci Food Agric, vol. 85, no. 2, p. 273-280.
Bratzler, L. J. 1932. Measuring the tenderness of meat by means of a mechanical shear. Master of Science Thesis. Kansas State College (KA), USA.
Herrero, A. M., De La Hoz, L., Ordóñez, J. A., Herranz, B., Romero De Ávila, M. D., Cambero, M. I. 2008. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Science, vol. 80, no. 3, p. 690-696. https://doi.org/10.1016/j.meatsci.2008.03.008 PMid:22063584
Hyldig, G., Nielsen, D. 2001. A review of sensory and instrumental methods used to evaluate the texture of fish muscle. Journal of Texture Studies, vol. 32, p. 219-242. https://doi.org/10.1111/j.1745-4603.2001.tb01045.x
Kohyama, K., Nagata, A., Tamaki, Y., Sakurai, N. 2009. Comparison of human-bite and instrument puncture tests of cucumber texture. Postharvest Biol. Technol., vol. 52, p. 243- 246. https://doi.org/10.1016/j.postharvbio.2008.12.001
Mor-Mur, M., YUSTE, J. 2003. High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis. Meat Science, vol. 65, no. 3, p. 1187-1191. https://doi.org/10.1016/S0309-1740(03)00013-5
Nollet, L. M. L., Toldra, F. 2008. Handbook of Muscle Foods Analysis. 1. vyd. Boca Ranton : Crc Press, 2008. 984 p. ISBN 1420045296.
Probola, G., Zander, L. 2007. Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products. Journal of Food Engineering, vol. 83, no. 1, p. 93-98. https://doi.org/10.1016/j.jfoodeng.2007.02.052
Varela, P., Salvador, A., Fiszman, S. 2008. On the assessment of fracture in brittle foods: The case of roasted almonds. Food Res. Intern., vol. 41, p. 544-551. https://doi.org/10.1016/j.foodres.2008.03.009
Warner, K. F. 1928. Progress report of the mechanical test for tenderness of meat. Proceedings of the American Society of Animal Production, vol. 21, 114 p.
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).