Instrumentalny pomiar parametrów tekstury i ocena organoleptyczna kruchości wołowego mięsa kulinarnego

• Autorzy: Niedźwiedź J. , Ostoja H. , Cierach M.

Warianty tytułu

EN

Instrumental measurements of texture parameters and sensory evaluation of culinary beef tenderness

• Języki publikacji: PL

Abstrakty

PL

W pracy przeprowadzono instrumentalną ocenę tekstury mięsa wołowego, mieszańców rasy czarno-białej i limousin. Oznaczono indeks fragmentacji miofibryli (MFI), zmierzono wartość maksymalnej siły cięcia oraz wykonano profilową analizę tekstury (TPA). Przeprowadzono ponadto konsumencką ocenę organoleptyczną. Zaobserwowano wyraźny wpływ czasu dojrzewania na degradację struktury miofibryli. Odnotowano wysoce istotną korelację między wartością maksymalnej siły cięcia i wartością MFI, a także między ocenianą organoleptycznie kruchością i soczystością, a wartością MFI.

EN

The aim of this study was to carry out instrumental evaluation of beef texture from Polish Black-and-White x Limousin crossbreeds. Myofibrils fragmentation index (MFI), peak shear force and Texture Profile Analysis (TPA) were determined. Consumer sensory evaluation was also conducted. A significant effect of ageing time on the degradation of myofibrils structure was observed. A highly significant correlations between the peak shear force and MFI value, and also between organoleptically evaluated tenderness and the MFI value were observed.

Słowa kluczowe

PL

siła cięcia; kruchość; wołowina; tekstura; ocena instrumentalna

EN

shear force; tenderness; beef; texture; instrumental evaluation

• Wydawca: Stowarzyszenie Inżynierów i Techników Mechaników Polskich
• Czasopismo: Inżynieria i Aparatura Chemiczna
• Rocznik: 2013
• Tom: Nr 2
• Strony: 62--64
• Opis fizyczny: Bibliogr. 32 poz., tab., rys.

Twórcy

autor

Niedźwiedź J.

autor

Ostoja H.

autor

Cierach M.

• Katedra Technologii i Chemii Mięsa, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski, Olsztyn,

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