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Journals / Gıda / 2025 / Cilt: 50 Sayı: 6

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

TAVUK SALAMI İÇİN TEKSTÜR PROFİL ANALİZİ (TPA) PARAMETRELERİNİN STANDARDİZASYONU

Semiha Saraç(TC MİLLİ EĞİTİM BAKANLIĞI NECATİBEY)0009-0000-1296-3865
Hilal Soyocak(ONDOKUZ MAYIS ÜNİVERSİTESİ)0000-0002-9754-3962
Furkan Türker Sarıcaoğlu(BURSA TEKNİK ÜNİVERSİTESİ)0000-0003-1173-5793
Sadettin Turhan(ONDOKUZ MAYIS ÜNİVERSİTESİ)0000-0002-3510-4382
Journal
Gıda
Pages
979–988
Publication Date
2025-12-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Optimal conditions with minimal variability were identified for each parameter, suggesting suitable standardization criteria for texture profile analysis of chicken salami.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Textural properties are key indicators of quality in meat products.
📊
Key Findings & Data: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.
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Conclusion & Impact:Optimal conditions with minimal variability were identified for each parameter, suggesting suitable standardization criteria for texture profile analysis of chicken salami.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Tavuk salam · Tekstür · Dilim kalınlığı

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.

Özet

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.

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Cite This Article

Saraç, S., Soyocak, H., Sarıcaoğlu, F. T., Turhan, S. (2025). STANDARDIZATION OF TEXTURE PROFILE ANALYSIS (TPA) PARAMETERS FOR CHICKEN SALAMI. Gıda, Cilt: 50 Sayı: 6, 979–988. https://doi.org/10.15237/gida.GD25093

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