Instrumental Texture Profile Analysis Research Articles

Relation between quantitative descriptive analysis and textural analysis of boiled plantain.

Inadequate consideration of textural quality in conventional breeding pipelinesof plantains (from breeders to end-users)resulted in limited impact. Knowledge ofthe textural quality characteristics of boiled plantain, as preferred by end-users,could help improve the adoption of new clones when these traits are selected for breeding. Thisstudy aimed at evaluatingthe relationship between instrumental and sensory texture attributes of boiled plantain genotypes. Consumer testing (Just About Right and Check All That Apply tests), sensory Quantitative Descriptive Analysis (QDA) instrumental Texture Profile Analysis (TPA)and penetrometrywere conducted with nine accessions: three landraces and six plantain-like bred hybrids RESULTS: Landraces were consideredjust-about-right by more than 45% of people for all the sensory attributes (humidity, sweetness, color and firmness), described by characteristics such as smooth on sight, attractive, mealy, firm, plantain taste, andyellow. Color and firmness were the most highly scored attributes by panelists for the landraces. Penetrometry discriminated among genotypes better than TPA. Hardness, gumminess, resilience and chewiness were the most discriminatory attributes for TPA, while hardness and area under the curve were the most discriminatory attributes for penetrometry. No correlation was found between penetrometry and sensory texture of boiled plantain.For TPA, negative correlations were found between sensory humidity andhardness, and between sensory firmness and resilience, while a positive correlation was found between resilience and sensoryhumidity. Combining QDA and texture measurements can make selection of plantain hybrids more effective and improve the adoption of new varieties. This article is protected by copyright. All rights reserved.

Food quality profile of pounded yam and implications for yam breeding.

Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam. This study focused on how key quality traits in pounded yam proposed to yam breeders were determined, measured by biophysical and biochemical methods, in order to shorten the breeding selection cycle through adoption of these methods by breeders. Consumer tests and sensory quantitative descriptive analysis (QDA) validated that preferred priority quality traits in pounded yam were related to textural quality (smooth, stretchable, moldable, slightly sticky and moderately hard) and color (white, cream or light yellow). There were significant correlations between sensory textural quality attributes cohesiveness/moldability, hardness, and adhesiveness/stickiness, with textural quality measurements from instrumental texture profile analysis (TPA). Color measurement parameters (L*, a*, and b*) with chromameter agreed with that of sensory evaluation and can replace the sensory panel approach. The smoothness (R2 = 1.00), stickiness (R2 = 1.00), stretchability (R2 = 1.00), hardness (R2 = 0.99), and moldability (R2 = 0.53) of pounded yam samples can be predicted by the starch, amylose, and protein contents of yam tubers estimated by near-infrared spectroscopy. TPA and Hunter colorimeter can be used as medium-high throughput methods to evaluate the textural quality and color of pounded yam in place of the sensory panelists. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis.

Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the absence of sugar affects these properties. Descriptive analysis was conducted on four gel types (gelatin, ι-carrageenan, κ-carrageenan, and konjac glucomannan) and a range of sugar concentrations from 0–20% w/v to create a sensory profile of model confectionary gels for comparison to instrumental texture profile analysis data. The sensory descriptive data were analyzed using analysis of variance and principal component analysis. Correlation analysis, cluster analysis, and partial least squares regression (PLS-R) were used to compare and correlate sensory and instrumental data. Regardless of sugar concentration, sensory analysis primarily clustered samples by gelling agent type, such as in the case of konjac glucomannan consistently being characterized as chewy. Cohesion and gumminess were correlated highly with melt-in-mouth and a jiggly texture, while adhesion and fracturability were negatively correlated. In the PLS-R samples biplot, gelatin and iota carrageenan samples were located near these attributes indicating their aptness as descriptors. In conclusion, descriptive analysis provided a more discriminating method for characterizing model confectionary gels.

Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls

Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the structural, functional, and sensory properties of frozen yam balls were investigated in this study. Freeze-thaw stability and oil absorption capacity of yam ball mix were determined. Sensory evaluation and instrumental texture profile analysis (TPA) were done on samples of deep-fried yam balls using TA-XT Texture Analyser. Yam balls mixture containing XG and CMC had significantly (p < 0.05) lower oil uptake and water migration rates of 0.19 g/g and 4.10% as compared to control products 0.25 g/g and 11.05% respectively. Deep-fried yam balls samples containing 1 g of both XG and CMC obtained higher scores for their sensory attributes, while samples containing 2 g of both hydrocolloids were the chewiest. The findings suggest that the addition of hydrocolloids; XG and CMC enhances the freeze-thaw stability and reduces the oil absorption potential of the yam balls mix, and improve the sensory and texture properties of deep-fried yam balls.

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p &lt; 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p &lt; 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p &lt; 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p &lt; 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness.

Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch (Niangpi)

ABSTRACT Niangpi (cold skin noodles) with northwestern characteristics is one of the traditional foods in China. To promote the development of traditional food, the current study was designed to improve the formulation and production process of Niangpi. A single factor, Box-Behnken design of response surface methodology (RSM) was employed to investigate the appropriate amount of polysaccharides (including potato starch, konjac flour, and sodium alginate) and their influence on instrumental texture profile analysis (TPA) and sensory evaluation of Niangpi. The effect of different wobbling times (0s, 70s, 140s, 220s) on sensory evaluation, microstructure, face rate, and TPA of Niangpi was explored. The optimum level of potato starch, konjac flour, and sodium alginate determined by the single factor test and RSM was 1.0, 0.15, and 0.03% and 1.24, 0.16, and 0.03%, respectively. The quality of Niangpi was the best at 220 s wobbling time. The wobbling time increased the pore structure and hierarchy of Niangpi, and presented a strongly positive correlation with the hardness, gumminess, and a strongly negative correlation with adhesiveness, chewiness, and cohesiveness. The obtained results revealed that both the optimized formulation and production process not only simplified the preparation but also improved the quality and sensory characteristics of Niangpi.

Sensory and instrumental texture profile of gluten-free biscuit with different concentrations of carrot co-product flour

Instrumental texture profile analysis reproduces the chewing action and texture-related parameters. This, together with the sensory texture profile, allows the obtaining of representative results, characterizing the product under study in a more precise way. Therefore, this work aimed to evaluate the sensory and instrumental texture characteristics of gluten-free buttery biscuits with different proportions of carrot stems and leaf flour (CSLF). From the instrumental texture analysis and the texture profile by the Temporal Dominance of Sensations method, the results showed that the biscuits presented good instrumental quality. The hardness did not differ among the treatments studied, which shows that the increase in the concentration of CSLF did not interfere with this parameter, allowing the addition of higher concentrations of flour in the biscuits. The data from the Temporal Dominance of Sensations method showed positive attributes for the texture of biscuits with a higher concentration of flour, with the main dominant sensations being: crunchiness and low adhesiveness. The cookies showed good sensory quality, constituting a practical, affordable and healthy food alternative to serve the celiac public.

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

ABSTRACT There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough produced from six varieties of cassava. Results showed that the water absorption capacity (WAC) of flour had a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA. The correlation between the STPA hardness of cooked dough and the bulk density of flour was positive and significant (p < .01, r = 0.94) but not significant between the ITPA of cooked dough and the quality attributes of flour. The textural attributes of the eba produced from the TMEB419 variety were hardness and moldability, those for TMS13F1020P0001 were stretchability, gumminess, hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001, NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The information provided in this study might help in the breeding of cassava varieties that would be acceptable to end-users in terms of the quality characteristics of flour and the textural attributes of cooked dough.

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba).

Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (eba). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the eba produced from six cassava varieties. The results showed that a significant and negative correlation exists between the STPA mouldability of the eba and the sugar (p < .05, r = −0.83) and amylose (p < .05, r = −0.86) contents of the BFG. The STPA stretchability of the eba had a significant negative correlation with the bulk density (p < .05, r = −0.83) and a significant positive correlation with the setback viscosity (p < .01, r = 0.92) of the BFG. A significant and negative correlation exists between the STPA stickiness of the eba and the amylose (p < .05, r = −0.84) contents of the BFG. The ITPA adhesiveness of the eba was significant and negatively correlated with the solubility index (p < .05, r = −0.89) and the ash content (p < .05, r = −0.87) of the BFG. The correlation between the ITPA stretchability of the eba and the peak (p < .05, r = 0.83) and breakdown (p < .05, r = 0.88) viscosities of the BFG was significant and positive, while a significant negative correlation (p < .05, r = −0.83) exist between the ITPA stretchability of the eba and the starch content of the BFG. The information provided in this study may assist the breeders in developing varieties with good textural attributes for eba.Practical applicationsThis study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba). Both the sensory and the instrumental texture attributes of the eba have correlation with the quality attributes of the BFG. Apart from providing information on the drivers of the textural characteristics of eba, this study may also assist the breeders in developing varieties with good textural attributes for eba.

Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures.

Texture of meat is a critical factor in oral processing and bolus formation, especially for people suffering from dysphagia. The present study evaluated and compared the texture changes of beef semitendinosus muscles upon cooking, using sensory panelists and instrumental texture profile analysis. Cooking losses were also estimated. The correlation between instrumental and sensory parameters were established. Training with sensory texture profile enabled panelists to clearly identify and describe meat textural attributes except cohesiveness and springiness. Increased cooking temperature (65-85°C) and time (30-60 min) significantly (p< .05) increased hardness, chewiness, and cook loss of beef whereas adhesiveness and juiciness decreased significantly. The correlation data showed significant positive correlations between instrumental and sensory hardness, chewiness, and adhesiveness and poor correlations between cohesiveness and springiness. Results show that the texture profile analyzer has a possibility to replace sensory analysis for hardness, chewiness, and adhesiveness; however, future work is needed to address cohesiveness and springiness of meat.

Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.

This study evaluated the texture of hog maw and the degradation of Types I and III collagen in the intramuscular connective tissue (IMCT) of hog maw at different cooking temperatures (75-95°C) and times (50-130 min). The cooking loss, shear force, collagen content, collagen solubility, and IMCT strength of hog maw cooked in water baths were measured. The instrumental texture profile analysis showed that the brittleness, springiness, chewiness and hardness of the cooked hog maw significantly increased with the increase of cooking temperature, while the hardness, springiness and chewiness increased first and then decreased with increasing cooking time. Cooking loss exhibited a 38% increase between the raw meat and meat cooked at 95°C. The collagen solubility significantly increased from 5.5 mg/g for raw meat to 8.6 mg/g for meat cooked at 95°C, accompanied by decreases in the shear force and IMCT strength associated with the increase in cooking temperature and time. These results show that the texture and collagen characteristics of hog maw are dramatically affected by the cooking temperature and time. Sodium dodecyl sulfate electrophoresis and immunofluorescence staining further showed that collagen degradation occurred after cooking, and the degradation of Type I collagen was higher than that of Type III collagen. These results indicated that the degradation of Type I collagen was mainly responsible for the sensory and textural improvements of the cooked hog maw.

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

Date fruits vary widely in the hardness of their edible parts and they are classified accordingly into soft, semi-dry, and dry varieties. Fruit texture, a significant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aimed to understand the relationship between the chemical composition, microstructure, and texture profile of 10 major Emirati date fruits. The soluble sugars, glucose and fructose, represent ca 80 g/100 g of the fruits on the basis of dry weight (DW) while the dietary fiber contents varied 5.2–7.4 g/100 dg D.W. with lignin being the main determinant of the variability. The textures of the samples were studied using instrumental texture profile analysis. While no correlation was found between the soluble sugar and texture parameters in this study, the different fiber constituents correlated variably with the different parameters of date fruit texture. Lignin, arabinoxylan, galactomannan, and pectin were found to correlate significantly with fruit hardness and the related parameters, gumminess and chewiness. Both lignin and arabinoxylan correlated with resilience, and arabinoxylan exhibited a strong correlation with cohesiveness.

Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics

Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P < 0.05) as WB severity increased in the meat incorporated into the formulation. Patties prepared using mixtures of MIL and SEV fillets (T7 and T8) including T9 had higher levels of cook loss (>26%, P < 0.05) accompanied by significant reductions in diameter (>16%, P < 0.05) and distinguishable color changes (ΔE∗ab > 2) than normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended owing to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.

Food Texture and Its Perception, Acceptance and Evaluation

The objective of this study was to understand the term food texture and its perception, acceptance along with methodologies used for their evaluation. Texture is governed by surface response of touch in mouth, deep response of masseter muscles and potentially by auditory means. Texture assessment of food occurs inside the mouth. Texture assessment is based on individual perception of human subject which varying among them. It is well explained by various physical and sensory parameters were used for texture evaluation. Instrumental texture profile analysis continuously used measurable method can be used as a low cost, but it not mimics the inside environment of the mouth and the psychological aspects of texture. The sensory TPA which includes the dynamics of food rheology during mastication may also contain biasness. Thus it was concluded from this study that Electromyography testing were one of the reliable methods used for examine food texture.

프로바이오틱스를 첨가한 구이형 돈가스와 일반 돈가스의 품질특성 비교 분석

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p&lt;.0.0001) moisture and protein contents were observed inOCP compared to SC. Fat content of OCP was lower (p&lt;.0.0001) than SC. There was no significant difference in CIE color values betweenSC and OCP. The pH and lipid oxidation values of OCP were lower (p&lt;.0.0001 and p&lt;.0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p&lt;.0.0001) than SC. Crispiness by sensory panel was higher (p&lt;.0.0001) in OCP than SC. The results showed that the oven cooking type pork cutletadded probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

The instrumental texture profile analysis revisited.

Although innovative at the time of their inception, all the historic and extant instrumental texture profile analysis (TPA) versions have serious methodological flaws. Their measured and calculated parameters, for example, "hardness," "brittleness," and "cohesiveness," bear only a remote relationship to the same properties as understood in material science and other disciplines. The TPA parameters are supposedly objective measures of the tested food's textural attributes. But because they are all specimen size-dependent, they cannot be considered intensive material properties. Also, because the arbitrary test conditions, notably the specimen and probe's geometries and the set deformation level significantly affect the TPA parameters' magnitudes, assigning them textural term leads to logical inconsistencies, making their relationship to the food's actual properties even more difficult to establish. It is doubtful that the instrumental TPA parameters indeed describe the same properties in different foods and sometimes even within the same food, as in ripening juicy fruits and certain soft cheeses. It is proposed that the TPA parameters currently in use be replaced by a list of mechanical and other physical properties determined by testing methods recognized by material scientists, such as "yield stress," "strain at failure," "stiffness," and "toughness," perhaps supplemented by a quantitative measure of "juiciness" and/or the acoustic signature's features, especially developed for the particular food. It is also proposed that instead of correlating such intensive material properties with sensory evaluations described by a predetermined sensory vocabulary, they should be used to study the distribution or spectrum of humans' verbal responses, expressed in their own chosen terms.

Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production

In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9- point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map further showed the same percentage of satisfied consumers - clustered with partial least square (PLS) regression - toward PPC1, PPC2, SPC, and the two commercial SP-added sausages. In general, the results proposed the potential use of PPC as a substitute for SP in Vietnam emulsion-type sausage production.

Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae

Abstract High moisture extrusion cooking is a well-established method to develop soy-based meat alternatives. Algae are increasingly researched into as an alternative protein source, particularly the micro-algae spirulina (Arthrospira platensis) is known for its high protein content. However, little is known how spirulina behaves during the extrusion process. This study investigates the sensory properties of spirulina (10%, 30% or 50%) and soy-based meat alternatives (16 samples) produced according to a Design of Experiment (DoE) with different levels of moisture (57%, 67% or 77%), screw speed (600 rpm, 900 rpm or 1200 rpm), temperature (140 °C, 160 °C or 180 °C) and two production days (independent replicates). Conventional profiling by a trained sensory panel (n = 12) based on a product-specific vocabulary was carried out and the samples were also subjected to instrumental texture profile analysis (TPA) and razor shear measurement (MORS). The data revealed that high spirulina content caused a black color, an intense flavor with earthy notes and an algae odor that is rather musty. Additionally, the higher the share of spirulina, the lower were the elasticity, fibrousness and firmness of extruded samples. High moisture content resulted in products evoking a juicy and soft mouthfeel plus a moist appearance. Instrumentally measured texture parameters matched with the sensory profile regarding texture: high moisture induces a decrease in shear force, shear energy, hardness, cohesion, springiness and chewiness. Particularly firmness perceived by the panel correlates with both MORS and TPA measurements while sensory elasticity correlates with springiness. When keeping moisture low, but screw speed and temperature high during extrusion, it is possible to partly substitute soy with spirulina in order to produce firm and fibrous products with a decent algae flavor that will contribute to shape a more sustainable future for food.

Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken

The broiler industry is currently experiencing a muscle anomaly referred to as "woody breast," and the effect of different cooking methods on the marination properties of severe woody breast (SWB) has not yet been reported. This study compared the texture attributes of marinated (injected) normal (NOR) and SWB using a convection oven and a flat-top grill. The objectives were 1) to develop and validate a descriptive texture attribute panel with 6 trained panelists using a 16-point scale and 2) to evaluate the instrumental texture profile analysis (TPA) using a texture analyzer. Sixty-four NOR and SWB were obtained from a commercial facility. Fillet color (L*, a*, b*) and pH were measured before marination. In each of 2 trials, the breast muscles were injected in bulk with 15% brine (0.48 STPP, 0.55% NaCl, final concentration), and marinade retention was determined after 20minutes. The meat was vacuum packaged, stored at -20°C (7 d sensory; 29 d TPA) and then thawed (4°C, 24h). Fillets were cooked to 73°C on a flat-top grill (176°C) or in an oven (176°C), and cook loss % was determined. Panelist samples (2×2cm) and TPA samples (4×2cm) were cut into 3 pieces. Color and pH were higher for SWB than NOR fillets (P < 0.05). Marinade retention was 83.21% for NOR meat and 59.23% for SWB meat. The flat-top grill method resulted in higher cook loss than oven (P < 0.05). SWB had higher cook loss when compared to NOR (P < 0.05). Sensory texture descriptors springiness, hardness, denseness, cohesiveness, fracturability, fibrousness, crunchiness, and chewiness were higher for SWB than NOR fillets (P < 0.05). TPA attributes also showed higher values for SWB compared to NOR (P < 0.05). No differences in texture were found between the grill and oven for sensory and TPA attributes. In summary, marinated SWB has significant texture differences when compared to NOR, regardless of cooking method.

Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage

Instrumental texture profile analysis (TPA) of Nandini cucumber fruit, was measured as a function of its parts (stalk, mid and blossom), and maturity stages. These textural parameters; hardness, springiness, adhesiveness, gumminess, stringiness, fracturability, and chewiness of the fruit were measured; over a course of four maturity stages, 6, 9, 12 and 15 Days after Peak Anthesis (DAPA). The texture profile analysis was done by using the Warner-Bratzler shear force (WBS) method, and the results showed that maturity stage and fruit part significantly (P ≤ 0.05) influenced all the textural parameters evaluated. Over the course of maturation, all the parameters investigated were found to increase. During maturation, the stalk, mid and blossom hardness increased by 25, 26 and 32% respectively; springiness increased by 6.4, 7.7 and 6.2 % in the stalk, mid and blossom; gumminess increased by 57.7, 57.4 and 42.2% in the stalk, mid and blossom; chewiness increased by 60.5, 63.1 and 47% in the stalk, mid and blossom; fracturability increased from 89.13 to 118.29, 82.76 to 110.7 and 62.28 to 90.12 N in the stalk, mid and blossom; adhesiveness increased from 9.14 to 13.2, 8.49 to 12.27 and 7.15 to 9.83 Ns in the stalk, mid and blossom; lastly, stringiness increased from 20.05 to 21.61, 19.46 to 20.81 and 19.06 to 19.79 mm in the stalk, mid and blossom. The results showed significant correlation of all the parameters investigated with maturation and fruit part.