Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining

The main objective of this study was to configure the acquisition and analysis of low-field magnetic resonance imaging (MRI) to predict physico-chemical characteristics of Iberian loin, evaluating the use of different MRI sequences (spin echo, SE; gradient echo, GE; turbo 3D, T3D), computational texture feature methods (GLCM, NGLDM, GLRLM, GLCM + NGLDM + GLRLM), and data mining techniques (multiple linear regression, MLR; isotonic regression, IR). Moderate to very good correlation coefficients and low mean absolute error were found when applying MLR or IR on any method of computational texture features from MRI acquired with SE or GE. For T3D sequence, accurate results are only obtained by applying IR on GLCM or GLCM + NGLDM + GLRLM methods. Considering not only the accuracy of the methodology but also consumed time and required resources, the use of SE sequences for MRI acquisition, GLCM method for MRI texture analysis, and MLR could be indicated for prediction physico-chemical characteristics of loin.     

食用胶对西式火腿物性特性的影响

探讨以猪肉为原料的西式火腿加工过程中,食用胶加入的种类、加入方式和加入量对产品物性的影响,并采用正交试验研究不同食用胶在西式火腿中的应用效果。结果表明,卡拉胶的加入对西式火腿的黏着性、凝聚性、弹性均有较好影响,当以单一的食用胶添加在西式火腿中时,使用卡拉胶且以粉状的方式添加以及添加量为0.3% 时的效果为最佳。     

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

Effects of five ingredients on cod sausages' chemical composition, pH, colour, texture, and sensory attributes were analysed. Changed ingredients were pea protein (0 vs. 2 g/100 g sausage), carrageenan (0 vs. 1 g/100 g), sodium bicarbonate (0, 0.15, and 0.3 g/100 g), sodium chloride (1.2 vs. 2.3 g/100 g) and pork meat (0, 13.3, and 26.7 g/100 g). Sausages became more yellow, springier, and harder with pea protein incorporation. Carrageenan addition made products redder, harder, and springier but less elastic. Sodium chloride reduction produced harder, springier, and more cohesiveness, but it produced less salty and smoky sausages. Textural effects of sodium bicarbonate addition were similar. Pork meat substitution made sausages harder, springier, and more cohesive.     

Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Hams were processed with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature. Two major defects of dry-cured ham, mushy mouthfeel and surface white film, occurred in about 15% of samples. Most of these hams had abnormal NPN values and were shown to originate from meat with high enzyme activity and low protein content. We concluded that this type of meat is prone to uncontrolled proteolysis and related undesired traits, and to be a potential hazard in dry-cured hams cured with less salt.     

凝胶软糖质构特性的感官评定与仪器分析研究

针对目前广州市场上不同品牌的凝胶软糖的质地特性进行感官评定与仪器分析的相关性研究。选用9种市售凝胶软糖,采用质地剖面检验法进行感官评定,质构仪(TPA模式)进行仪器分析,对感官评定与质构仪测定结果进行相关性分析。研究表明,凝胶软糖的仪器分析能很好地反映感官质构,其中质构仪测定出的硬度、弹性、咀嚼性与对应的感官指标有显著的相关性。选取主要仪器分析指标为自变量,感官评定指标为因变量,进行逐步回归分析,得到具有统计意义的感官硬度和感官弹性的预测方程。表明TPA质构分析和感官质构评价均能较准确地测定和反映目前市售凝胶软糖的质构。为利用质构仪测定定量表达凝胶软糖的感官质构提供理论依据。     

Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels

Emulsion-coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P<0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.     

Effect of Some Insoluble Milk Proteins on Sensory Characteristics of Appearance and Texture in Cookies

Lactalbumin, lactic casein, rennet casein, low-calcium and high-calcium co-precipitates were processed from skim milk and dried using both spray and pneumatic-conveying ring driers. Ring dried material was further divided into 30, 60 and 100 mesh sizes. All 20 protein products were tested in‘high’and‘low’protein cookies and evaluated by a trained sensory panel, using magnitude estimation scaling, for characteristics of appearance and texture. Processing effects, such as drying method and mesh size, had more effect on the cookies than protein type. These effects were greater in‘high’protein cookies than in‘low’protein cookies and were used to advantage in formulating‘high’protein cookies with a crisp and open texture.     

Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture

In sensory evaluation of mechanical properties, the gauged object and the tissues in contact (i.e. the hand, mouth, etc.) form a system that can be described by an in-line array of two models, the object's and the tissue's. The hypothetical rheological properties of such combined systems were studied qualitatively using simple phenomenological models with and without failure criteria. It is demonstrated that the mechanical stimulus reaching the human sensory system can be different in both kind and magnitude from the signal produced by testing machines irrespectively of the test geometry. It is also shown how the deformation rate can affect the rheological character of the stimulus and how damage to the sensory system (particularly the teeth) can occur if the deformation rate is not controlled.     

豆沙质地特性的感官评定与仪器分析

用质构仪对豆沙进行穿孔、剪切、全质构分析(TPA)以研究其质地特性。分析各质构参数之间的相关性,探索豆沙感官评价和仪器测定参数之间的关系,得出了感官评定指标以仪器测定参数为变量的多元线性回归模型。结果表明：除TPA测试的弹性、凝聚性外,质构仪测试的其他指标如硬度、黏着性、剪切力等均与感官指标有很好的相关性。除感官凝聚性外,穿孔、剪切、全质构分析3种质地测试方法结合使用可以对其余各感官指标进行预测,且各预测模型都有很高的显著性。     

模糊综合评判在混合重组鱼肉蛋白香肠中的应用

本文采用模糊综合评判法对添加不同比例和不同种类鱼肉回收蛋白制备的鱼肉蛋白香肠进行分析研究,结果表明：草鱼、鲢鱼、鮰鱼分别按照1:1:1、1:2:1、2:1:1、2:2:1比例配比所制备的四种香肠A、B、C、D,其综合评价结果为B>A>D>C。     

Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii

ABSTRACT: :
Tenderization treatments of black abalone ( Haliotis cracherodii ) were conducted using papain solutions (0.25% or 0.50%) with tumbling (10 or 20 min) prior to canning. The treated adductor and opercular (foot) muscle were evaluated by sensory and instrumental methods and compared to untreated black abalone, to untreated blue abalone ( H. fulgens ) and to commercially canned blue abalone. Treatment with papain did not significantly alter the texture of the abalone but did increase metallic and bitter character notes, possibly by releasing amino acids on protein degradation. Instrumental texture measurements correlated with sensory texture measurements and may aid in the establishment of quality parameters for canned abalone.     

花生、脂肪和淀粉添加量对香肠感官评价和质构的影响

为了确定香肠中花生、脂肪和淀粉的添加量对香肠质量的影响和最优配比,采用三因素三水平L,（3^4）正交试验设计对花生、脂肪和淀粉添加量进行优化,花生添加量的三个水平分别为3％、5％、8％,脂肪添加量的三个水平分别为12％、15％、18％,淀粉添加量的三个水平分别为6％、9％、12％。应用感官评分法对香肠外观、组织状态、气味、色泽、口感、切片性和耐煮性进行评分,并采用质构剖面分析方法对香肠硬度、弹性、黏聚性和咀嚼性进行测定。结果表明：感官评定与质构测定结果较一致,最佳组合均为5％花生、12％脂肪和9％淀粉。极差分析发现,花生含量对香肠的硬度、弹性和黏聚性影响最大（极差分别为2497．72、0．26和0．16）,而脂肪对香肠的咀嚼性影响最强,淀粉添加量对质香肠构影响较弱。     

添加膳食纤维对西式火腿质构特性和色度的影响

以猪肉为原料,在西式火腿加工过程中分别添加0、2%、4%、6%、8% 的膳食纤维,利用物性测定仪和色差计研究不同膳食纤维添加量对西式火腿的剪切力、硬度、弹性、黏聚性、胶着性、咀嚼性、回复性以及色泽的影响。结果表明：膳食纤维添加后对西式火腿的剪切力、硬度、黏聚性、胶着性、咀嚼性以及回复性有明显的影响,对色度(总色差、Δa* 值、Δb* 值、白度、黄度)也有明显影响,西式火腿中膳食纤维的添加量在4%～6% 合适。     

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

Effects of cooking methods, internal end-point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end-point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end-point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special-fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.     

Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins

Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy-type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP.     

甘薯粉汤圆质构特性和感官评价相关性分析

为对甘薯粉汤圆粉团的品质做较全面评价,以添加不同比例甘薯粉(0%、5%、10%、15%、20%、25%、30%)的汤圆粉团为研究对象,使用质构仪分析,并结合感官评价探讨二者相关性。结果表明添加不同比例甘薯粉后汤圆粉团的质构指标和感官指标具有差异性;对7种甘薯粉汤圆粉团进行主成分分析,共得到2个主成分(方差贡献率分别是64.562%和25.076%);甘薯粉汤圆粉团质构结果和感官评价有较高相关性,得到两者回归预测模型经检验具有显著性,可作为质构仪在甘薯粉汤圆品质评价上提供理论依据。     

Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham

The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction.     

金华火腿调味酱的研制及其品质评定

以金华火腿为原料,通过单因素试验研究金华火腿添加量、黄豆酱与甜面酱的质量比、白砂糖添加量、植物油添加量对金华火腿调味酱质构特性的影响,并以感官评价为依据,得到了金华火腿调味酱优化配方为火腿添加量5%,黄豆酱与甜面酱质量比12∶18,白砂糖添加量15%,植物油添加量10%。