Texture profile analysis of meat products treated with commercial liquid smoke flavourings

Martínez, Olaia; Egea, Jesús Salmerón; Guillén, Marı́a D.; Casás, Carmen

doi:10.1016/s0956-7135(03)00130-0

Cited by 82 publications

(60 citation statements)

References 19 publications

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“…Springiness was significantly higher in VP + PPE and AP than VP nuggets. In earlier studies also it has been reported that loss of moisture during storage would increase the textural parameters in meat products (Martinez et al 2004). Results of lipid oxidation in nuggets are presented in Table 2.…”

Section: Resultsmentioning

confidence: 79%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

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Section: Resultsmentioning

confidence: 79%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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“…Texture Profile Analysis (TPA) using a cylindrical flat-ended plunger (with a diameter of 1.13 cm and an area of 1 cm 2 ) was performed using a Stable Micro System TA-Hdi (Stable Micro Systems, Godalming, England) in accordance with the methodology described by Honikel (1997), Caine et al (2003) and Martinez et al (2004). Tests were carried out at room temperature (20 °C ± 1 °C).…”

Section: Texture Profile Analysismentioning

confidence: 99%

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

Elias¹,

Potes²,

Roseiro³

et al. 2014

JFR

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Abstract"Paio do Alentejo" is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacillus spp., Micrococcaceae and yeasts; S2-inoculated with a starter comprising Lactobacillus sakei and Staphylococcus xylosus; C-the control batch, was not inoculated.A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.

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“…Observe the change on hardness, flexible, chewiness, adhesiveness and cohesiveness of chicken meat [9].…”

Section: Methodsmentioning

confidence: 99%

The Study on the Application of Antioxidant in Radiation Synthetic Preservation Techniques of Fresh or Chilled Chicken

Lai¹,

Jiang²,

Chen³

et al. 2017

dtetr

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Abstract. In view of the preservation of fresh chicken focusing on broiler, with the lack of material on san-huang chicken. used the 84 disinfectant whose concentration was 1:86 wash the killed san-huang chicken for 1 min, dropped the core temperature to 4°C in 30 min and did acid treatment for 24h, then immersed in the concentration of 0.3g/L tea polyphenols+0.2g/L D-sodium erythroblast composite solution for 5 min, drained and vacuum packed, treated with the radiation source of 60 Coγ as a 4kGy dose, and preserved in 4°C.The result showed, at the end of preservation CFU increased from 3.8×10 3 to 8.7×10 5 CFU/g, epiphytic bacteria were Pseudomonas and Enterobacteriaceae, TVB-N increased from 8.24mg/100g to 14.8mg/100g, POV increased from 3.6meq/kg to 7.8meq/kg; texture profile analysis resulted that with no change of adhesion, cohesion, the hardness, elasticity and chewiness of Chicken decline, chromatic detection resulted that L value and a value increase but b value decline, the quality of fresh chicken met the national food safety standards. As a result, after comprehensive radiation treatment, the shelf life of fresh chicken was 28d.

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Texture profile analysis of meat products treated with commercial liquid smoke flavourings

Cited by 82 publications

References 19 publications

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

The Study on the Application of Antioxidant in Radiation Synthetic Preservation Techniques of Fresh or Chilled Chicken

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