Effects of Experimental Conditions on Texture Profile Analysis (TPA) of Chicken Sausage

doi:10.7506/spkx1002-6630-200901013

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 54-58.doi: 10.7506/spkx1002-6630-200901013

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Effects of Experimental Conditions on Texture Profile Analysis (TPA) of Chicken Sausage

JIANG Song1,2，BIAN Xing-wei1，ZHAO Jie-wen1,2

(1.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China；
2. Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China)

Received:2007-12-19 Online:2009-01-01 Published:2010-12-29
Contact: JIANG Song1 E-mail:jszhl@ujs.edu.cn

Abstract

Abstract:

Effects of height of chicken sauage sample and degree of compression on TPA results were investigated. The results indicated that height of sample has little effects on hardness and resilience, but has significant effects on cohesiveness and springiness；However the degree of compression has extremely significant effects on hardness, cohesiveness and resilience, expect significant effect on springiness. Quadratic models were fitted for resilience and cohesiveness, which had statistical significance. It was found that hardness increases basically linearly with testing rate, cohesiveness shows little change, and chewiness and springiness have extremely similar change tendency. Meanwhile, TPA test conditions were chosen primarily, and the ideal conditions were estimated, including height of sample (2.0 cm), degree of compression (70%), and test rate (2 mm/s).

Key words: TPA, chicken sausage, height of sample, degree of compression, testing rate

CLC Number:

TS201.7

JIANG Song1,2，BIAN Xing-wei1，ZHAO Jie-wen1,2. Effects of Experimental Conditions on Texture Profile Analysis (TPA) of Chicken Sausage[J]. FOOD SCIENCE, 2009, 30(1): 54-58 https://doi.org/10.7506/spkx1002-6630-200901013

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Effects of Experimental Conditions on Texture Profile Analysis (TPA) of Chicken Sausage

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