کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452138 1109707 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Colour and textural attributes of sucuk during ripening
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Colour and textural attributes of sucuk during ripening
چکیده انگلیسی

The sensory (flavour, colour, and ease of cutting scores), colour (Hunter L, a, b, YI, total colour difference, hue angle, chroma, and browning index values) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience) attributes of sucuk were followed during the ripening period.Colour scores increased (P < 0.05) from score 4 to 6 during the first 3 days of the ripening period and then decreased (P < 0.05). The lightness (L values), yellowness (b), and hue angle of sucuk decreased (P < 0.05) during the ripening period. The major colour changes occurred between the 5th and 9th days of the ripening period. Pearson correlation test indicates that a positive relationship (P < 0.01) exists between a-values and sensory colour scores. The overall sensory scores changed (P < 0.05) in parallel to the flavour scores. Hardness, gumminess, and chewiness of sucuk increased (P < 0.05) during the ripening period. Strong relationships (P < 0.01) were found between hardness and cutting scores. Adhesiveness values of sucuk decreased significantly (P < 0.05) about 10 times from −9.3 to −92.6 during the ripening period. Springiness and cohesiveness values decreased during the ripening period, but not significantly (P > 0.05). Cutting scores were related (P < 0.01) to gumminess (0.921) and chewiness (0.922) values but not to resilience (P > 0.05). It was observed that most instrumental colour and textural attributes were in agreement with sensory attributes. These results indicated that instrumental methods could be easily adapted and can be used for evaluation of quality attributes of sucuk during the ripening period.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 73, Issue 2, June 2006, Pages 344–350
نویسندگان
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