STANDARDIZATION OF TEXTURE PROFILE ANALYSIS (TPA) PARAMETERS FOR CHICKEN SALAMI

Abstract

Textural properties are key indicators of quality in meat products. In this study, the effects of slice thickness (15, 20, 25 mm), compression ratio (30, 40, 50%), and test speed (1, 2, 3 mm/s) on the textural characteristics of chicken salami were investigated. Increasing slice thickness raised hardness and adhesiveness but reduced cohesiveness (P <0.05). Higher test speed increased hardness, springiness, cohesiveness, and chewiness, while decreasing adhesiveness (P <0.05). The compression ratio influenced hardness, adhesiveness, cohesiveness, and chewiness (P < 0.01); higher ratios enhanced hardness, adhesiveness, and chewiness, but decreased cohesiveness (P < 0.05). Significant interactions were found between slice thickness × compression ratio for adhesiveness (P <0.01), and test speed × compression ratio for chewiness (P <0.01) and springiness (P <0.05). The compression ratio was more effective than other parameters. Optimal conditions with minimal variability were identified for each parameter, suggesting suitable standardization criteria for texture profile analysis of chicken salami.

Keywords

• Chicken salami
• Texture
• Slice thickness
• Test speed
• Compression ratio

TAVUK SALAMI İÇİN TEKSTÜR PROFİL ANALİZİ (TPA) PARAMETRELERİNİN STANDARDİZASYONU

Abstract

Tekstürel özellikler, et ürünlerinde temel kalite göstergeleridir. Bu çalışmada, tavuk salamın tekstürel özellikleri üzerine dilim kalınlığı (15, 20, 25 mm), sıkıştırma oranı (%30, 40, 50) ve test hızı (1, 2, 3 mm/s) değişkenlerinin etkileri araştırılmıştır. Dilim kalınlığının artması, sertlik ve yüzey yapışkanlığını artırırken, iç yapışkanlığı azaltmıştır (P <0.05). Daha yüksek test hızları, sertlik, elastikiyet, iç yapışkanlık ve çiğnenebilirliği artırmış, buna karşılık yüzey yapışkanlığını düşürmüştür (P <0.05). Sıkıştırma oranı ise sertlik, yüzey yapışkanlığı, iç yapışkanlık ve çiğnenebilirlik üzerinde anlamlı bir etkiye sahip olmuştur (P <0.01); daha yüksek oranlar sertlik, yüzey yapışkanlığı ve çiğnenebilirliği artırmış, ancak iç yapışkanlığı azaltmıştır (P <0.05). Ayrıca, dilim kalınlığı × sıkıştırma oranı etkileşimi yüzey yapışkanlığı üzerinde (P <0.01), test hızı × sıkıştırma oranı etkileşimi ise çiğnenebilirlik (P <0.01) ve elastikiyet (P <0.05) üzerinde anlamlı bulunmuştur. Sıkıştırma oranının diğer ölçüm parametrelerine göre daha etkili olduğu belirlenmiştir. Her bir parametre için minimum değişkenlikle en uygun koşullar tespit edilmiş olup, bu sonuçlar tavuk salamının tekstür profil analizinde kullanılabilecek uygun standardizasyon kriterlerini ortaya koymaktadır.

Keywords

• Tavuk salam
• Tekstür
• Dilim kalınlığı
• Test hızı
• Sıkıştırma oranı

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