Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.
Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.
复制标题
X 射线微计算机断层扫描用于非酸瘦发酵香肠微观结构分析及其与硬度的关系的可行性。
DOI：
10.1016/j.meatsci.2012.11.027
复制
发表时间：
2013
期刊：
影响因子：
7.1
通讯作者：
M. D. Del Nobile
中科院分区：
文献类型：
--
作者：
E. Santos;J. Laverse;P. Gou;E. Fulladosa;P. Frisullo;M. D. Del Nobile
采用X射线显微计算机断层扫描（μCT）技术对添加5%猪背脂、向日葵籽油和甘油二酯（DAGs）的4种不同类型的无酸瘦肉发酵香肠进行显微结构分析。μCT分析的数据与仪器织构（硬度）相关。尽管μCT分析识别出脂肪颗粒和气孔，但当这些成分乳化时，该技术不足以准确区分猪肉瘦肉和脂肪。只有与肉基质（猪瘦肉和脂肪的乳状液）相关的μCT几何参数提供了有关产品微观结构的有用信息。参数，如百分对象体积（ORM），对象表面积/体积比（OSVR），各向异性程度（DA），结构厚度（ST）和对象的数量（NO）与仪器硬度。
X-ray microcomputed tomography (μCT) was used for microstructure analysis on four different types of non-acid pork lean fermented sausages, three of them supplemented with 5% pork back fat, sunflower oil or diacylglycerols (DAGs). The data from the μCT analysis were related to instrumental texture (hardness). Although μCT analysis identified fat particles and air holes, the technique was not accurate enough to distinguish between pork lean and fat when these constituents were emulsified. Only μCT geometrical parameters related to the meat matrix (emulsion of pork lean and fat) provided useful information on the microstructure of the product. Parameters such as percent object volume (POV), object surface/volume ratio (OSVR), degree of anisotropy (DA), structure thickness (ST) and number of objects (NO) were correlated with instrumental hardness.