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STANDARDIZATION OF TEXTURE PROFILE ANALYSIS (TPA) PARAMETERS FOR CHICKEN SALAMI
(Gıda Teknolojisi Derneği, 2025) Saraç, Semiha; Soyocak, Hilal; Sarıcaoğlu, Furkan Türker; Turhan, Sadettin
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.