Bumsted Jarrod, Ford Emily, Blair Amanda, Underwood Keith, Zuelly Stacy M S
Department of Animal Sciences, South Dakota State University, Brookings, SD 57007, USA.
Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
Foods. 2023 Jul 24;12(14):2813. doi: 10.3390/foods12142813.
Fat smearing, or poor fat particle definition, impacts the visual quality of sausage. However, objective methods of assessing fat smearing have not been identified. Therefore, the objective of this experiment was to determine the relationship between fat smearing and instrumental color analysis for fresh sausages to create a standard method for using instrumental color in fat smearing analysis. Meat blocks of pork (PK), beef (BF), and a mixture of pork and beef (P/B) were formed and processed at three different temperatures to create varying degrees of fat smearing. The average fat smearing score of each sausage was used to determine if a relationship existed with instrumental color measurements (CIE , , , and reflectance percentage at 580 nm and 630 nm) and color calculations. A correlation was observed for (R = -0.704) and the reflectance at 580 nm (R = -0.775) to PK fat smearing ( < 0.05). In P/B sausage, both reflectances at ratios between 630 nm and 580 nm were correlated to P/B fat smearing. No measurement or calculation was correlated with BF fat smearing ( > 0.05). Therefore, it is possible to use instrumental color analysis for the evaluation of fat smearing in pork and pork/beef blended sausage products, but not in beef sausage products.
脂肪涂抹不均，即脂肪颗粒清晰度欠佳，会影响香肠的视觉品质。然而，尚未找到评估脂肪涂抹不均的客观方法。因此，本实验的目的是确定新鲜香肠脂肪涂抹不均与仪器颜色分析之间的关系，以创建一种在脂肪涂抹不均分析中使用仪器颜色的标准方法。将猪肉（PK）、牛肉（BF）以及猪肉和牛肉的混合物（P/B）切块，并在三种不同温度下进行加工，以产生不同程度的脂肪涂抹不均。使用每根香肠的平均脂肪涂抹不均评分来确定其与仪器颜色测量值（CIE 、 、 以及580纳米和630纳米处的反射率百分比）和颜色计算之间是否存在关系。观察到 （R = -0.704）和580纳米处的反射率（R = -0.775）与PK脂肪涂抹不均之间存在相关性（ < 0.05）。在P/B香肠中，630纳米与580纳米之间比率的两种反射率均与P/B脂肪涂抹不均相关。没有测量值或计算值与BF脂肪涂抹不均相关（ > 0.05）。因此，有可能使用仪器颜色分析来评估猪肉和猪肉/牛肉混合香肠产品中的脂肪涂抹不均情况，但不适用于牛肉香肠产品。
