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

    Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

    2 Citas (Scopus)

    Resumen

    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.

    Idioma originalInglés
    Páginas (desde-hasta)701-709
    Número de páginas9
    PublicaciónJournal of Food Science and Technology
    Volumen58
    N.º2
    DOI
    EstadoPublicada - feb. 2021

    Nota bibliográfica

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

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