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《Science and Technology of Food Industry》 2014-18
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Study on test conditions of texture profile analysis of stewed chicken

WANG Lin-ke;ZHAO Gai-ming;LIU Yan-xia;LI Miao-yun;HUANG Xian-qing;GAO Xiao-ping;SUN Ling-xia;College of Food Science and Technology,Henan Agricultural University;Henan Key Laboratory of Meat Processing and Quality Safety Control;  
In order to obtain the optimum test condition of TPA of stewed chicken,the effects of the way of samples placed,pre-test speed,test speed,post-test speed,compression ratio and the thickness of samples on TPA parameters were studied. The results showed that:when the compression along the perpendicular fiber direction,the hardness was significantly bigger than that along the fiber direction. With the increasing of the pre-test speed or test speed,hardness,springiness,cohesiveness,gumminess and chewiness all increased firstly and then decreased. Post-test speed had no significant effects on all the TPA parameters. With the compression ratio increasing,hardness,gumminess and chewiness increased,but the springiness decreased. All the parameters decreased with thickness increasing. The optimum test condition of TPA of stewed chicken was as that:the way of sample fiber placed in horizontal direction,pre-test speed 2.0mm/s,test speed 1.5mm/s,posttest speed 1.0mm/s,compression ratio 70%,and the thickness of samples 1.0cm.
【Fund】: 国家自然科学基金(31271895)
【CateGory Index】: TS251.6
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