Construction Of Texture Standard Of Ham Sausages

To construct texture standard of ham sausages, the key elements when select compression rate reasonably in the measurement of ham sausages texture characteristics was studied, the methods of compulsory defining and indirectly reflecting texture characteristics were adopted to establish a set of sensory evaluation methods suited for minced meat products,and the feasible of discriminating the grades of ham sausages with texture characteristics values replaced sensory evaluation was studied, the standard range of hardness, fracturability and adhesiveness were established by the texture values which corresponded to the points of sensory scores, and the standard range of springiness, cohesiveness and chewiness were set up by the linear regression equation, sensory scores was acted as variable, texture values was dependent variable in the equation in this articles. Finally, the Fisher linear discrimination functions were established based on the texture characteristics values of ham sausages with different brand. The results showed that: (1) It was revealed that detection or not of fracturability property provides important reference to determine the selection of compression rate, the compression rate adopted tend to consistently when the strength of the gelatin system of minced meat products achieved a certain degree. (2) The texture characteristics correlation coefficient of hardness, fracturability, adhesiveness, springiness, cohesiveness and chewiness between the sensory evaluation and objective measurements were 0.981, 0.990, 0.938, 0.855, 0.835 and 0.534(P<0.01)respectively, and the discriminant accuracy of the established discriminant functions based on the sensory values of texture characteristics was 100.0%. (3) The discriminant accuracies of the established discriminant functions established by sensory scores and texture values were 92.2% and 100.0%, respectively. The methods based on the sensory values and texture values of texture characteristics all could distinguish the grades of ham sausages, and the accuracy of the latter was better. (4) The hardness, fracturability, adhesiveness, springiness, cohesiveness and chewiness standard ranges of premium ham sausages were 8690.162-9357.137g, 8929.995-10963.274g, -102.467--45.155g, 0.813-0.968, 0.200-0.279 and 1597.786-2331.163g respectively, those of excellent ham sausages were 7441.334-9188.984g, 6700.973-8929.995g, -102.467--66.644g, 0.741-0.878, 0.174-0.247 and 1348.957-2021.951g respectively, and those of general class ham sausages were 6714.754-8690.162g, 4441.556-6700.973g, -257.264--159.397g, 0.633-0.743, 0.122-0.183 and 602.470-1093.673g in the special test conditions. the Fisher linear functions based on ham sausages with different brands were: Premium(Y4)=0.066X7+0.026X8-1.316X9+2062.795X10+3933.459X11-0.588X12-1270.152;Excellent(Y5)=0.069X7-0.023X8-1.285X9+2062.224X10+4050.930X11-0.603X12-1268.820; General class (Y6)=0.074X7+0.023X8-1.368X9+2025.211X10+4001.763 X11-0.617X12-1274.327. X7, X8, X9, X10, X11 and X12 represent hardness, fracturability, adhesiveness, springiness, cohesiveness and chewiness values in the functions, respectively. The grade distinguished as follows: the texture characteristics of sample were put into the functions, the grade was determined by the Y value,the biggest value represented the grade of sample, and the accuracy discriminated the grades of ham sausages with texture characteristics by the functions above was perfect. The result indicated that the texture values standard and functions established could be used to guide the products development and quality evaluation of ham sausages.