Comparison of textural atributes of selected meat sausages using instrumental analysis

Authors

  • Jozef Čurlej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plants, Processing and Storage
  • Ľubomí­r Lopašovský Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety

DOI:

https://doi.org/10.5219/273

Keywords:

Sausage, Texture, HDP/WBV set

Abstract

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

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. DOI: https://doi.org/10.1002/jsfa.1951

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 DOI: https://doi.org/10.1016/j.meatsci.2008.03.008

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 DOI: 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 DOI: 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 DOI: 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. DOI: https://doi.org/10.1201/9781420045307

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 DOI: 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 DOI: 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. DOI: https://doi.org/10.1093/ansci/1929.1.114

Downloads

Published

2013-07-09

How to Cite

Čurlej, J. ., Zajác, P. ., Čapla, J. ., Vietoris, V. ., & Lopašovský, Ľubomí­r . (2013). Comparison of textural atributes of selected meat sausages using instrumental analysis. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 67–70. https://doi.org/10.5219/273

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 7 > >>