Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages

ZHANG Qiu-hui; HAO Wan-ming; LI Miao-yun; ZHU Yao-di; ZHANG Jian-wei; ZHAO Gai-ming

doi:10.13386/j.issn1002-0306.2020030019

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 35-41. > DOI: 10.13386/j.issn1002-0306.2020030019

ZHANG Qiu-hui, HAO Wan-ming, LI Miao-yun, ZHU Yao-di, ZHANG Jian-wei, ZHAO Gai-ming. Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages[J]. Science and Technology of Food Industry, 2021, 42(1): 35-41. DOI: 10.13386/j.issn1002-0306.2020030019

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Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages

College of Food Science and Technology, Henan Agricultural University, Henan Key Laboratory of Meat Processing, Quality and Safety Control, Zhengzhou 450002, China

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Received Date: March 02, 2020
Available Online: January 07, 2021

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Abstract

Abstract

In order to construct the prediction model for evaluating the water-holding capacity of the smoked and cooked sausages,the quality characters were detected,including hardness,springiness,cohesiveness,chewiness,water-holding capacity(WHC),and fat-holding capacity of cooked and smoked sausages with different kinds of gums. The relationship between the quality characters of smoked sausage was studied by the multivariate analysis methods such as principal component analysis and cluster analysis. The results showed that except agar,all the gums had significant effects on the WHC and the FHR(P<0.05). Agar had no significant effects on springiness,fragility,adhesiveness(P>0.05),cordravan and konjac gum had no significant effects on springiness,cohesiveness(P>0.05),κ-carrageenan had no significant effects on springiness(P<0.05),but all the other gums had significant effects on the texture characters(P<0.05). There were significant positive relationships between hardness and springiness,between hardness and chewiness,between springiness and chewiness,between WHC and FHR,between WHC and cohesiveness(P<0.01),but there was significant negative relationship between WHC and chewiness(P<0.01). The key quality evaluation characters such as springiness and chewiness were selected. The comprehensive quality evaluation model of cooked and smoked sausages Y₁=0.48424×A₁+0.1552×A₂(Y₁ represents comprehensive quality,A₁,A₂ represent meat springiness and chewiness,respectively),and the water-holding capacity prediction model Y₂=0.00019A₁A₂-0.01851A₁-0.0059A₂+92.58(Y₂ represents water-holding capacity,A₁,A₂ represent meat springiness and chewiness,respectively)were established. By verification,the accuracy factor(A_f=1.004080)and deviation factor(B_f=1.001969)were close to 1,so this model could make the WHC of products predicted and regulated.
- smoked and cooked sausages,
- quality evaluation,
- water-holding capacity,
- prediction model

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