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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条件下肉制品力学性能的新方法

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摘要

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个系数将数据拟合到高斯函数。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，其中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是-0.01的点的y值来估算应力中的纹理-松弛试验，并评估了两种方法的指标的变异系数。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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  • 来源
    《International Journal of Food Properties》 |2015年第12期|2571-2583|共13页
  • 作者

    Li Xiao; Zhou Guanghong; Chen Yinji; Xu Xinglian; Xu Baocai; Li Chunbao;

  • 作者单位

    Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

    Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

    Nanjing Univ Finance & Econ, Natl Engn Lab Food Storage & Transportat, Nanjing, Jiangsu, Peoples R China;

    Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

    MOST, Yurun Grp, Natl Key Lab Meat Proc & Qual Control, Nanjing, Jiangsu, Peoples R China;

    Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Meat product; Texture analysis; Stress-relaxation test; Gaussian fitting;

    机译：肉制品;质地分析;应力松弛试验;高斯拟合;

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