Determination method for texture properties of meat product

A meat product and texture technology, applied in the direction of measuring devices, testing material hardness, instruments, etc., can solve the problems of poor consistency, large sample differences, high sensitivity, etc., and achieve the effect of improving sensitivity

Active Publication Date: 2012-12-19
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology

[0009] As a widely used measurement technique, the above method has certain advantages. The texture characteristics of many samples can be known through only one compression test. poor

Method used

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  • Determination method for texture properties of meat product
  • Determination method for texture properties of meat product
  • Determination method for texture properties of meat product

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Experimental program
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Embodiment 1

[0035] 1) According to the recipe (Table 1), design the test combination table (Table 2) according to the parameters, and make nine groups of chicken meatballs, with 5 repetitions in each group.

[0036] The method of making chicken balls: thaw the chicken (thaw in a 4°C freezer until it can be used in a meat grinder) → mince (use a 6mm aperture plate) → add salt and compound phosphate to marinate → chop and mix, add auxiliary materials → shape (Use a mold to shape chicken meatballs with a diameter of 30mm) → steaming (take out when the center temperature reaches 72°) → cooling in water → analysis and testing.

[0037] 2) Use a sampler to cut a cylindrical meat column with a thickness of 2 cm and a diameter of 2 cm along the diameter of the meatball sample, and pay attention to keeping the cut surface flat and clean. The cut meat sticks were randomly divided into two groups, one for the traditional TPA test and one for the new method (continuous pressure hold) test.

[0038]3...

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Abstract

The invention discloses a determination method for texture properties of a meat product. The method comprises the following steps: 1) preparing meat samples from a meat product and detecting the meat samples with a texture analyzer; 2) carrying out curve fitting by using MATLAB so as to obtain a stress curve of the samples, calculating a function of curvature of each point on the stress curve, carrying out fitting on the calculated curvature so as to obtain a curvature curve and screening out indexes consisting of X1, X2, X2-X1 and Y2 on the curves; and 3) reflecting hardness, cohesiveness, gumminess and chewiness of the meat product by using the indexes consisting of X1, X2, X2-X1 and Y2, wherein the greater the indexes are, the better the hardness, the cohesiveness, the gumminess and the chewiness are. According to the invention, the effective indexes used for determination of continuous stress are screened out, which is beneficial for improvement and standardization of texture determination of meat products, and the problem of lacking of effective indexes in texture determination of meat products under the condition of continuous stress is overcome.

Description

technical field [0001] The invention relates to a method for measuring texture properties of meat products. Background technique [0002] Meat products have good textural properties due to their protein gel structure. At present, the TPA method is usually used to measure the texture properties of meat products, that is, the second compression is used to simulate the chewing effect of humans. A typical TPA curve is as follows: figure 1 As shown, the following texture indexes were calculated according to the TPA curve: [0003] 1. Hardness: The peak value of the first peak is defined as the hardness of the product, that is, the maximum stress generated when the product undergoes a certain degree of deformation, and the unit is g. [0004] 2. Adhesiveness: the work done by the probe to overcome the resistance of the food when it completes the first squeeze and returns. [0005] 3. Springness: food is extruded twice, the ratio of the height detected by the second extrusion to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N3/40G01N19/00
Inventor 李春保李霄史秋峰刘冲王慧蓉
Owner NANJING AGRICULTURAL UNIVERSITY
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