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首页> 外文期刊>International journal of food properties >A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting
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A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting

机译：基于高斯曲线拟合的表征松弛下肉制品力学性能的新方法

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Texture profile analysis has been shown as an effective method for evaluating the quality of meats under different modes. The most common texture profile analysis mode, the two-bite test, is widely used to simulate chewing; however, the consistency is not always satisfactory. In the present study, another test mode (stress-relaxation test) was applied and the data were fitted to Gaussian function using 12 coefficients. A series of indices (X _(1): the X -value of the point had greatest curvature of the fitted curve; X _(2): the x -value of the point that the tangential slope of the fitted curve was –0.01; X _(2)-X _(1): X _(2) minus X_(1); Y _(2): the y -value of the point that the tangential slope of the fitted curve was –0.01) was chosen from the fitted curve to estimate the texture in the stress-relaxation test, and the coefficient of variation of the indices of the two methods was also evaluated. In general, the new method showed improved consistency that may be suitable for evaluation of meat texture.
机译：质地轮廓分析已显示为评估不同模式下肉质的有效方法。最普遍的纹理轮廓分析模式，即两次咬合测试，被广泛用于模拟咀嚼;但是，一致性并不总是令人满意的。在本研究中，应用了另一种测试模式（应力松弛测试），并且使用12个系数将数据拟合为高斯函数。一系列指标（ X _（1）：该点的 X值具有拟合曲线的最大曲率; X _（2）：该点的 x值指出拟合曲线的切线斜率为–0.01; X _（2）- X _（1）： X _（2）减去X_（1）; Y _ （2）：从拟合曲线中选择拟合曲线的切线斜率为–0.01）的点的y值，以估算应力松弛测试中的织构，以及变化系数还评估了两种方法的指标。通常，新方法显示出改进的一致性，可能适合评估肉的质地。

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