Open AccessTowards a phenomenological based model for predicting the hardness of a processed meat product
Author(s) -
Elly V. Acosta,
Juan Camilo OspinaE,
Diego A. Muñoz,
Hernán Álvarez
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04584-2
Subject(s) - sarcoplasm , myofibril , fraction (chemistry) , chemistry , solubility , product (mathematics) , phenomenological model , biological system , food science , materials science , chromatography , biochemistry , mathematics , biology , statistics , organic chemistry , geometry , endoplasmic reticulum
This study aims to build a model for predicting the hardness of meat products by considering their protein fractions and protein structural changes during production. Protein solubility is considered an indicator of protein structural changes. The obtained model results show that structural changes of sarcoplasmic and myofibrillar proteins occur during production. The gelling capacity is formed by the effect of the three protein fractions, namely myofibrillar, sarcoplasmic and stromal. The obtained model allows the prediction of the hardness of meat products based on their protein fraction contents with error below 5%, thus reaching a significant adjustment between real process data and the simulated model.