Short Communication

Variation in Significant Difference of Sausage Textural Parameters measured by TPA under Changing Measurement Conditions

Sun-Hwa Shin1, Won-Seok Choi1,*
Author Information & Copyright
1Korea National University of Transportation, Geungpyeong-gun 27909, Korea.
*Corresponding Author: Won-Seok Choi, Korea National University of Transportation, Geungpyeong-gun 27909, Korea. Phone: +82-43-820-5249. E-mail: choiws@ut.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 21, 2021 ; Revised: May 09, 2021 ; Accepted: May 12, 2021

Published Online: May 17, 2021

Abstract

This study examined the measurement conditions of the TPA (texture profile analysis) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

Keywords: sausage; texture profile analysis; measurement conditions; variation in significant differences


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Special Issue: 67th ICoMST 2021


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