Fatemeh Heydari; Mohammad Javad Varidi; Mehdi Varidi
Abstract
The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing ...
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The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing processes (three using a grinder with 7.5, 4 and 3 mm diameter holes in the plate, and a fourth in which a cutter was used to obtain a finely minced product) were studied. The intact meat was used as the control. Significant differences were observed in the pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, Mb, MetMb, DeoMb and WHC of various types of meat (P 0.05). WHC and chroma showed statistically significant differences (P 0.05) for the mincing treatment. The ΔE and OxyMb showed no significant differences (p>. 0.05) for mincing and also in meat types. High correlation between pH and L* (R2=0.999), pH and WHC (R2=0.997) confirms the decrease in L* and increase in WHC along with increase in pH.
Mohammad Reza Amiryousefi; Mohebbat Mohebbi; Faramarz Khodaiyan
Abstract
Analysis of food surfaces is of interest because many processes depend on their complexity. Food surfaces show several textural characteristics related to their nature, composition and processing. Food surface images and their microscopic details need to be translated into numerical data before engineering ...
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Analysis of food surfaces is of interest because many processes depend on their complexity. Food surfaces show several textural characteristics related to their nature, composition and processing. Food surface images and their microscopic details need to be translated into numerical data before engineering analysis. Fractal geometry is a novel concept to describe the complexity of natural shapes. In order to introduce a nondestructive method estimating the effect of process conditions on ostrich meat plates’ surface, in this research an image analysis technique was applied and the concept of fractal dimension was used to quantity the changes. Results show that fractal dimensions of the surfaces decreased with frying. Furthermore, with the increase in frying temperature, frying time and power of microwave pretreatment, a growing procedure in fractal dimension was observed. Fractal dimension as a quantity index could describe the shrinkage of deep-fried ostrich meat as a physical property.
