Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks
Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks
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DOI：
10.1016/s0309-1740(02)00110-9
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发表时间：
2003-08-01
期刊：
影响因子：
7.1
通讯作者：
Jeremiah, LE
中科院分区：
文献类型：
--
作者：
Caine, WR;Aalhus, JL;Jeremiah, LE
采用80%穿透率和Warner-Bratzler剪切力(WBS)两个周期的星形探头所测得的周期质构分析(TPA)参数对52块牛腰排骨的客观嫩度和主观感官特性进行了比较。TPA的硬度、粘聚性和咀嚼性参数与训练板的初始嫩度感官特征(r=-0.64，-0.41，-0.62)、结缔组织数量(r=-0.57，-0.27，-0.55)、总体嫩度(r=-0.68，-0.39，-0.64)和总体适口性(r=-0.56，-0.37，-0.53)呈负相关(P<；0.05)。这些感官特征与WBS也呈负相关(P<；0.05)(r分别为-0.61、-0.49、-0.60、-0.56)。逐步回归分析得到的预测方程包括硬度和粘附性的TPA参数，它们分别对初始嫩度、结缔组织数量、总嫩度和总适口性的变异有47%、36%、51%和38%的解释。使用WBS预测方程分别解释了初始嫩度、结缔组织数量、总体嫩度和总体适口性的变异的37%、24%、36%和31%。因此，TPA比WBS更能解释肋排主观感觉嫩度的变化。皇冠版权所有(C)2003由爱思唯尔科学有限公司出版。保留所有权利。
Cyclical texture profile analysis (TPA) parameters measured using a star-shaped probe with two cycles of 80% penetration and Warner-Bratzler shear force (WBS) were compared as predictors of objective tenderness and subjective sensory characteristics of rib steaks from 52 beef loins. The TPA parameters of hardness, cohesiveness and chewiness were negatively correlated (P < 0.05) with trained panel sensory characteristics of initial tenderness (r = -0.64, -0.41, -0.62, respectively), amount of connective tissue (r = -0.57, -0.27, -0.55, respectively), overall tenderness (r = -0.68, -0.39, -0.64, respectively) and overall palatability (r = -0.56, -0.37, -0.53, respectively). These sensory characteristics were also negatively correlated (P < 0.05) with WBS (r = -0.61, -0.49, -0.60, -0.56, respectively). Stepwise regression analysis generated prediction equations that included the TPA parameters of hardness and adhesiveness, which accounted for 47, 36, 51 and 38% of the variation in initial tenderness, amount of connective tissue, overall tenderness and overall palatability, respectively. Prediction equations using WBS accounted for 37, 24, 36 and 31% of the variation in initial tenderness, amount of connective tissue, overall tenderness and overall palatability, respectively. Hence, TPA explained more of the variation in subjective sensory tenderness of the rib steaks than WBS. Crown Copyright (C) 2003 Published by Elsevier Science Ltd. All rights reserved.