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...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Acosta, Elly V. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2020 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 58(2020), 2 vom: 18. Juli, Seite 701-709 |
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| Übergeordnetes Werk: |
volume:58 ; year:2020 ; number:2 ; day:18 ; month:07 ; pages:701-709 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-020-04584-2 |
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| 520 | |a 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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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. © Association of Food Scientists & Technologists (India) 2020 |
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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. © Association of Food Scientists & Technologists (India) 2020 |
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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. © Association of Food Scientists & Technologists (India) 2020 |
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