Towards a phenomenological based model for predicting the hardness of a processed meat product

Elly V. Acosta; Juan C. Ospina-E; Diego A. Muñoz; Hernan Alvarez

doi:10.1007/s13197-020-04584-2

Towards a phenomenological based model for predicting the hardness of a processed meat product

Elly V. Acosta, Juan C. Ospina-E, Diego A. Muñoz, Hernan Alvarez

Research output: Contribution to journal › Article in an indexed scientific journal › peer-review

3 Scopus citations

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.

Original language	English
Pages (from-to)	701-709
Number of pages	9
Journal	Journal of Food Science and Technology
Volume	58
Issue number	2
DOIs	https://doi.org/10.1007/s13197-020-04584-2
State	Published - Feb 2021

Bibliographical note

Publisher Copyright:
© 2020, Association of Food Scientists & Technologists (India).

Keywords

Denaturation
Hardness
Myofibrillar
Phenomenological based semiphysical model
Sarcoplasmic
Stromal

Types Minciencias

Artículos de investigación con calidad A2 / Q2

Access to Document

10.1007/s13197-020-04584-2

Cite this

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title = "Towards a phenomenological based model for predicting the hardness of a processed meat product",

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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T1 - Towards a phenomenological based model for predicting the hardness of a processed meat product

AU - Acosta, Elly V.

AU - Ospina-E, Juan C.

AU - Muñoz, Diego A.

AU - Alvarez, Hernan

PY - 2021/2

Y1 - 2021/2

N2 - 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.

AB - 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.

KW - Denaturation

KW - Hardness

KW - Myofibrillar

KW - Phenomenological based semiphysical model

KW - Sarcoplasmic

KW - Stromal

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M3 - Artículo en revista científica indexada

AN - SCOPUS:85088151982

SN - 0022-1155

VL - 58

SP - 701

EP - 709

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 2

ER -

Towards a phenomenological based model for predicting the hardness of a processed meat product

Abstract

Bibliographical note

Keywords

Types Minciencias

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