Acosta EV, Ospina-E JC, Muñoz DA, Alvarez H. Towards a phenomenological based model for predicting the hardness of a processed meat product.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021;
58:701-709. [PMID:
33568864 PMCID:
PMC7847885 DOI:
10.1007/s13197-020-04584-2]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2019] [Accepted: 06/12/2020] [Indexed: 10/23/2022]
Abstract
This study aims to build a model for predicting the hardness of meat products by considering their protein fractions and protein structural changes during production. Protein solubility is considered an indicator of protein structural changes. The obtained model results show that structural changes of sarcoplasmic and myofibrillar proteins occur during production. The gelling capacity is formed by the effect of the three protein fractions, namely myofibrillar, sarcoplasmic and stromal. The obtained model allows the prediction of the hardness of meat products based on their protein fraction contents with error below 5%, thus reaching a significant adjustment between real process data and the simulated model.
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