title: Modelling the cooking doneness via integrating sensory evaluation and kinetics.
abstract: The aim of the current work was to develop a novel method to model and quantitatively determine cooking doneness via integrating sensory evaluation and kinetics based on the maturity value (M value) which was redefined. The well-done food was first selected from a series of samples with different M values by sensory evaluation, the average termination maturity values (AMTvalues) were obtained in accordance with the weighted M values of the selected doneness samples. Among, the changes of M values were assumed to be accorded with the first-order reaction kinetic model and a specific zMvalue was set as well. The zMvalue was then obtained due to the rationality of the hypothesis, which was validated by rigorous data analysis. Results showed that maturity time values (MTvalues) were existing and stable for specific types of materials and a specific population. Quantitative determination of the degree of doneness has profound significance in industrial production.
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Jingpeng
authors.initials: J
authors.lastname: Li
authors.affiliation: Department of Food Science, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Electronic address: denglifood@sohu.com.
authors.forename: Li
authors.initials: L
authors.lastname: Deng
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: Department of Food Science, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Yan
mesh_terms: D003116:Color; D003296:Cooking / Q000379:methods*; D063427:Food Quality; D008962:Models, Theoretical; D009812:Odorants; D000069466:Red Meat; D015203:Reproducibility of Results; D013649:Taste; D013696:Temperature
keywords: Doneness; Kinetics; M value; Quantitative determination; Sensory evaluation; z(M) value