Herrero A M, Ordóñez J A, de Avila Romero, Herranz B, de la Hoz L, Cambero M I
Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
Meat Sci. 2007 Nov;77(3):331-8. doi: 10.1016/j.meatsci.2007.03.022. Epub 2007 Apr 14.
In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four different textural profiles. These profiles were characterized (p<0.05) by the values of BS, hardness, adhesiveness, cohesiveness and springiness. Multivariate analysis confirmed that BS and TPA parameters were correlated significantly (p<0.00005). On basis of these results, TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages. The resulting regression model was BS=-0.777+0.728∗adhesiveness-16881∗cohesiveness+1884.61∗springiness+0.042∗hardness (R(2)=0.634, p<0.00005).
为了评估其对监测干发酵香肠（西班牙辣味香肠、大香肠、意大利腊肠、细长火腿和迷你细长火腿）质地特性的有用性，对断裂强度（BS）的测定进行了评估。还进行了质地剖面分析（TPA）和物理化学测量（pH值、水分活度、干物质、脂肪含量）。通过拉伸试验和TPA分析测定的BS产生了互补信息，这些信息使这些肉类产品能够根据四种不同的质地剖面进行分组。这些剖面的特征在于（p<0.05）BS、硬度、粘附性、内聚性和弹性的值。多变量分析证实，BS和TPA参数显著相关（p<0.00005）。基于这些结果，TPA参数可用于构建回归模型以预测BS，从而获得干发酵香肠更完整的质地特性描述。所得回归模型为BS=-0.777+0.728×粘附性-16881×内聚性+1884.61×弹性+0.042×硬度（R(2)=0.634，p<0.00005）。
