Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products

Probola, Grzegorz; Zander, L.

doi:10.1016/j.jfoodeng.2007.02.052

Cited by 17 publications

(17 citation statements)

References 18 publications

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“…The quality of meat is determined by its sensory attributes, chemical composition, physical properties, and so on (Probola and Zander 2007;Papadima et al 1999). Many instrument methods have been developed to determine texture properties; nowadays, the most commonly used instrumental method is, probably, the compression method of texture profile analysis (TPA) (Herrero et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Hai-jun

Zhou

et al. 2009

Food Bioprocess Technol

122

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Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef semitendinosus muscle. Meat steaks (2.5×5.0×5.0 cm, 100± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality and texture were estimated. The results indicated that ultrasound treatment had no significant (P>0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated for 30 min (minimum 6.98). Ultrasound treatment significantly (P<0.01) reduced the muscle fiber diameter and filtering residues but had no significant effects on the content of heat-insoluble collagen. Significant differences (P <0.05) in β-galactosidase and β-glucuronidase activity were found between ultrasound treated for 10 min (reached the minimum were 5.2×10 −3 and 1.6×10 −3 umol ml −1 min −1 , respectively) and control samples. Thermal characteristics analysis of collagen suggested that ultrasound treatment weaken the average stability of collagen. After ultrasound treatment, collagenous fibers were disordered and staggered significantly; fiber arrangement became loose; and the denaturing, granulation, and aggregation of collagen fiber appeared in the extracellular space. Those changes on collagen characteristics had significant effects on meat textural properties. The results suggested that low-frequency and high-power sonication had a significant effect on collagen characters and meat textural properties.

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Section: Introductionmentioning

confidence: 99%

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Hai-jun

Zhou

et al. 2009

Food Bioprocess Technol

122

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“…The use of multivariate analysis such as principal component analysis (PCA) has simplified the interpretation of the relationships between various parameters such as sensory qualities,7 textural properties22 and nutritional quality23 of food products. In this study, the relationships among QDA attributes as well as physico‐chemical properties of margarines were evaluated using PCA.…”

Section: Resultsmentioning

confidence: 99%

Relationship between textural properties and sensory qualities of cookies made from medium‐ and long‐chain triacylglycerol‐enriched margarines

et al. 2010

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“…The quality of food products is determined by chemical composition, physical properties, and level of microbiological and toxicological contaminants, shelf-life, packaging, and labeling (Probola and Zander 2007). Among of all these factors, microbiological and toxicological contaminants have crucial importance due to their impact on human life.…”

Section: Introductionmentioning

confidence: 99%

Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg

et al. 2014

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Effect of sample thickness, ultraviolet irradiation and storage temperature on bacterial activity, storability and functional properties (foamability and stability) of liquid egg were investigated. Eggs were contaminated with prepared Salmonella suspension 108/mL. Separated albumen and yolk samples were poured in three thicknesses (1, 2 and 3 mm) and irradiated at 3, 5 10, 15 min with ultraviolet radiation and were stored at 5, 15, 25, 37°C for up to 8 days. Observations indicated that all ultraviolet irradiation times, reduced the total count of Salmonella bacteria in egg samples. Although, functional properties were improved, protein oxidation in both albumen and yolk increased. After the first 2 days of storage, total counts of Salmonella and protein oxidation of eggs decreased solely in the 5°C treatment. It is concluded that irradiation treatment can be used to decrease bacterial contamination of liquid egg albeit not below the safe level for raw consumption. Furthermore, the best irradiation times to improve foam ability and stability were 10 and 5 min, respectively.

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Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products

Cited by 17 publications

References 18 publications

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Relationship between textural properties and sensory qualities of cookies made from medium‐ and long‐chain triacylglycerol‐enriched margarines

Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg

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