DETERMINING THE RELATIONSHIP BETWEEN PARAMETERS OF TEXTURE AND CHEMICAL COMPOSITION OF HIGHLY-EFFICIENT SMOKED SIRLOINS

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February 2016, vol. 5, special 1
pages: 1-3
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2016.5.special1.1-3
Abstract: Food texture can be assessed by organoleptic and instrumental methods or using both methods simultaneously. The sensory assessment should be supplemented by objective methods of the instrumental analysis, which are based on the measurement of physical features. In this connection the aim of the research was to analyze the relationship between instrumentally measured parameters of texture of highly-efficient smoked sirloins and the marked features in the products such as: the content of protein, fat, water and shear force. Studies were conducted on 120 highly-efficient smoked sirloins (the Sopocka Sirloin) which were bought in one shop of a popular chain of shops located in Rzeszów. Texture parameters of smoked sirloins were marked instrumentally using the texture profile analysis (TPA) conducted by texturometer Texture Analyser – CT3 – 25 Brookfield company with the attachment made by a cone of about 30 mm in diameter, about 36 mm long and of the angle of 60o. Next marking of chemical composition was conducted using the analyzer of chemical composition NIR - FoodCheck (Bruins company). There was also conducted the measurement of shear force value was carried out using Warner – Bratzler shear device. Relationships between analysed parameters were set by calculating of cofactors of the Pearson's line correlation.
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