Sensory Texture Characteristics Research Articles

Sensory Characteristics of Meat Sausage Products with Modified Cassava Flour as Filler

The use of modified cassava starch and flour in this study aims to obtain the optimal concentration of modified cassava starch and flour ratio in meat sausage emulsion type products and characterize organoleptic properties in meat sausage emulsion type products using modified cassava starch and flour as fillers. The ingredients used are modified cassava starch and flour, beef obtained from the Son Haji Sonny Bandar Lampung slaughterhouse, chicken meat from PT. Ciomas Adisatwa Lampung, sausage sleeves, and seasonings used in making beef sausages. The treatment given is a ratio of starch:modified cassava flour with a ratio of 90:10; 80:20; 70:30; and 60:40. The sensory test results showed that the most preferred sensory characteristics of sausages were sausages with a modified 80:20 starch:cassava flour ratio treatment for the sensory characteristics of sausage taste and texture. As for color sensory characteristics at a ratio of 60:40; and for aroma sensory characteristics at a ratio of 70:30. From the sensory characteristics that are closer to the quality characteristics of sausages are texture and taste, it can be concluded that the most preferred sausage is sausage with the addition of starch and modified cassava flour in a ratio of 80: 20.

Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.

Understanding the relationship between perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20% and 30% TVPs were substituted with fibers from sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated. Samples with 20% SPS showed hardness, cohesiveness and chewiness, which are the mechanical indicators most similar to those of meat. A descriptive sensory analysis by ten trained participants indicated that the SPS-supplemented meat analog patties exhibited characteristics similar to pork patties in terms of firmness, toughness, cohesiveness and smoothness compared to the TVP-only sample. A strong positive correlation between instrumental hardness and sensory firmness was observed (P < 0.01); however, cohesiveness, springiness and chewiness did not show any correlation between instrumental and sensory analyses. Warner-Bratzler shear force (WBSF) values showed positive correlations with sensory cohesiveness, chewiness, toughness, fibrousness, moistness, firmness and springiness (P < 0.05). The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant-based meat analogs. © 2024 Society of Chemical Industry.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety.

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream

Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018.

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.

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets.

Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.

Texture assessment of set yoghurt using sensory and instrumental methods

A series of five commercial samples of set type yoghurt from three different brands were evaluated as far as their physicochemical, mechanical and sensory texture characteristics are concerned. Experimental data of moisture, fat and protein content, Young's modulus of elasticity and lubricated squeeze flow viscosimetry (extensional viscosity) were compared with the data obtained from sensory evaluation of thickness and smoothness of yoghurt samples. The rheological results revealed that protein plays the key role in controlling the texture perception of yoghurt. Sensory thickness was highly correlated with Young's modulus as well as the protein content. Overall, the findings of this work suggest that the determination of Young's modulus can be used as a means to reliably assess the sensory texture of set yoghurts.

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition

The woody breast (WB) condition negatively influences the texture characteristics and quality of intact broiler breast fillets (Pectoralis major). But the impact of WB on ground meat is unknown. The objective of this study was to evaluate the effects of WB on the texture and cook loss of ground meat made of broiler breast fillets. Broiler breasts (deboned 3 h postmortem) were collected on 3 separate trial d from the commercial deboning line and classified into normal and severe WB fillet categories. Individual fillets were either ground and formed into patties or left intact prior to being stored for 7 d at −20°C. Samples were then cooked directly from the frozen state to an endpoint temperature of 76 °C for cook loss, instrumental (patties: Allo-Kramer shear; fillets: Warner-Bratzler shear), and descriptive sensory analysis of texture. Cook loss was greater (P < 0.05) in intact WB fillets compared to that in intact normal fillets, but there was no difference (P > 0.05) between WB and normal patties. There was no difference (P > 0.05) in shear force between normal and WB samples regardless of meat type. Sensory analysis showed that average scores of springiness and hardness of intact WB fillets were greater than those of normal fillets (P < 0.05). However, there were no significant differences (P > 0.05) in average scores for sensory attributes cohesiveness, hardness, juiciness, fibrous, and rate of breakdown between WB and normal patties. WB patties exhibited lower springiness and chewiness scores (P < 0.05) than normal patties. Data suggest that undesirable differences in sensory texture characteristics between cooked intact WB and normal breast meat can be minimized in a ground product.

Development of a Prototype for the Quality Control of Bovine Meat Determined by its Organoleptic Characteristics, based on an Automatic Inspection System for Artificial Vision

The world beef market is in full growth and with unsatisfied demands and prices up and these depend very much on their quality when arriving at the final consumer, while the national market, our country also has a future potential in the meat industry. In the present investigation is to evaluate the sensory characteristics of color and texture by means of the presence of a bovine meat sample in the system whose final result will be the acceptance or negation of its organoleptic quality. The system is constituted by a transport band in charge of taking the sample to a capsule where both the Lighting System (LS) and the Computer Vision System (CVS) are located, and when leaving there it will be automatically classified by an actuator, guaranteeing less manipulation and estimation of time by human intervention throughout the process while providing greater security to the final consumer about the meat that is entering their home.

Prediction Models for Textural Properties of Puffed Rice Starch Product by Relative Crystallinity

AbstractThis research aimed to determine the textural attributes of fried puffed rice starch products by the relative crystallinity (RC) of pellets (RCp). Three factors, amylose content (AC), aging time and cooling rate were varied to obtain various levels of RCp. The different textural characteristics of the puffed rice products were evaluated by instrumental and descriptive sensory analysis. The higher AC and longer aging time resulted in higher RCp. Pellets with higher RCp had smaller and denser air cell structures and lower expansion, resulting in higher crispness, hardness and fracturability. High correlation between the RCp and the instrumental and the sensory texture characteristics were determined and regression models (with R2 &gt; 0.80) were established. These models can be used to predict some properties of puffed products, such as crispness, hardness, and brittleness. Panelists rated samples with an AC of 9% (in a range of 2.8–3.7% RCp) highest in appearance and texture scores.Practical ApplicationsThe RCp and textural properties of puffed products can be affected by many factors including ingredients and process parameters. This study provides a better understanding of both the textural characteristics of puffed rice starch products using sensory and instrumental approaches, but also their correlations. The relationship between the RCp and sensory evaluation data can be applied for the prediction of puffing quality.

Estimating sensory texture of cooked rice using full and optimized predictive regression models

Sensory texture characteristics of cooked rice were predicted with a texture analyzer using a full predictive model (partial least square regression; PLSR) and an optimized predictive model (jackknife resampling method; JRM). Texture parameters of 102 cooked rice samples were measured using a spectral stress strain analysis. Eleven sensory texture characteristics were evaluated using a trained descriptive panel. JRM showed slightly better prediction for sensory texture attributes than PLSR due to the removal of insignificant variables. The following four sensory attributes were strongly predicted by JRM based on the calibration model correlation coefficient (Rcal): cohesion of bolus (Rcal = 0.78), adhesion to lips (Rcal = 0.83), cohesiveness (Rcal = 0.69), and hardness (Rcal = 0.72). Cohesiveness, toothpull and toothpack were moderately predicted (Rcal ≥ 0.60). The results from the texture analyzer were able to estimate sensory texture attributes, which were directly related to texture characteristics such as hardness, stickiness, cohesiveness, etc.

Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

The aim of the study was to evaluate a suitable combination of guava pulp, Apple pulp and sucrose solution for the preparation of guava and apple blend leather, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were wrapped in the aluminum foil and evaluation was carried out for total period of 90 days. Physiochemical analysis, acidity, pH, brix0 and sensory characteristics of color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of guava and apple blend pulp was 8 brix0 when sucrose solution was added in different ratio, Then TSS of guava and apple blend leather was increased from 56.53g to 58.37a during storage. Maximum increased was observed T1 (20a%), while lowest value was observed in followed by T0 (13.93f%). The pH of guava and apple blend pulp was 4, then the pH of guava and apple blend leather was decreased from 3.86g to 3.68a for the period of storage. Maximum reduced was perceived in T1 (5.03c%), in compare minimum fall was observed in T0 (4.13f%). The Titratable acidy of guava and apple blend leather was increased from 1.27g to 1.46a for the period of storage. Supreme increased was perceived in T0 (19.47%), while lowest raise was observed in T2 (15.38%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of guava and apple blend leather was reduced from 7.33g to 5.27a for the period of storage. Supreme decreased was perceived in T0 (41.67%), while lowest fall was observed in T2 (18.75%). Mean totals of juries for the taste of guava and apple blend leather was reduced from 6.83g to 4.80a for the period of storage. Maximum reduced was detected in T0 (44.4%), while lowest fall was observed in T2 (21.25%). Mean scores of judges for the texture of guava and apple blend leather was reduced from 700g to 5.07a for the period of storage. Maximum decreased was perceived in T0 (38%), while lowest fall was observed in T0 (18.75%). Mean scores of juries for the overall acceptability of guava and apple blend leather was reduced from 7.07g to 5.03a throughout the storage. Maximum decreased was perceived in T0 (42.31%), while lowest fall was observed in T2 (20%). Statistically result was showed that the treatment T2 was found most acceptable both Physiochemical and organoleptically.

Textura y microestructura de quesos tipo panela bajos en grasa y en colesterol: diferentes metodologías

Three low-fat Panela cheeses were prepared from milk (13.5 g fat⋅L-1 milk) added with the following hydrocolloids: low methoxyl pectin (QPE), whey protein concentrate (QCP), and microparticulated whey protein (QPM). Additionally a low-fat Panela cheese was prepared from milk (6.75 g fat⋅L-1) incorporated with 6.1 g of emulsified canola oil in water⋅L-1 (QEM), and a low-fat Panela cheese was made from homogenized milk (13.5 g fat⋅L-1 milk) (QHM). As controls, a low-fat cheese (QBG) (13.5 g fat⋅L-1 milk), and a full-fat cheese (QCG) (27 g fat⋅L-1 milk) were prepared. After 48 h of manufactured, the different cheese treatments were subjected to chemical composition analysis, instrumental texture determination (Texture Profile Analysis), sensory texture evaluation (by a trained panel of judges), and microstructural analysis (Scanning Electron Microscopy). The QPE, QPM, and QEM cheeses had a relaxed, porous and open protein matrix associated with low values of hardness, springiness, cohesiveness, and chewiness; while the QBG and QHM cheeses showed a compact and dense protein matrix related with high values of hardness, springiness and chewiness. The QCP cheese presented instrumental textural characteristics comparable to those of the QCG cheese even though its protein matrix was apparently more compact and smoother than the corresponding to this latter. In general terms, the sensory texture characteristics correlated well with the instrumental textural characteristics.

Prediction of sensory texture of broiler breast meat using instrumental spectral stress–strain analysis

SummaryThis study was conducted to examine the potential use of the spectral stress–strain analysis (SSSA) in conjunction with Meullenet‐Owens razor shear (MORS) in predicting sensory texture of broiler breast meat. Predictive models for the prediction of broiler breast meat texture were established using the MORS in combination with SSSA. Sensory texture characteristics of broiler breast meat deboned at nine different postmortem times and cooked by two different methods were evaluated by descriptive analysis and consumer testing. For the descriptive sensory attributes except moisture release, SSSA method was found to improve the prediction of water‐cooked breast meat texture by 18.5% in average for full models (FM) or 11.1% in average for jack‐knife optimised models, while the prediction of consumer sensory attributes except just‐about‐right juiciness was improved by 29.2–31.9% in average for FMs or 8.1–3.3% for jack‐knife optimised models for both cooking methods, respectively. Overall, predictive models established by MORS in conjunction with SSSA could be successfully used to improve the estimation of broiler breast meat sensory texture.

Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions

Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100g muscle tissue) and proportions (g/100g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.

Concentrado protéico de soro como substituto de gordura em pão de queijo

O objetivo deste trabalho foi avaliar o efeito da adição de concentrado proteico de soro (CPS) como substituto de gordura, além de determinar os melhores níveis de adição em pão de queijo elaborado por meio de dois processos de fabricação e comparar o efeito da substituição durante a estocagem. O efeito da substituição foi avaliado sensorialmente por meio de aparência, aparência da casca, textura e sabor e pela avaliação geral por uma equipe de cinco especialistas em tecnologia de pão de queijo, selecionados quanto à acuidade sensorial. Também foram determinados a textura em texturômetro TA-XT2i e o volume específico pelo método de deslocamento de sementes. A análise estatística dos resultados foi realizada por meio da análise de variância (ANOVA) e do teste de Tukey no nível de 5% de significância, utilizando-se o programa estatístico SAS (Statistical Analysis System, versão 8.0 - The SAS Institute, Cary, N.C.). As características sensoriais do pão de queijo escaldado (PQE) e do pão de queijo sem escaldamento (PQSE) estocados por até três meses não apresentaram diferença significativa (p &gt; 0,05) em relação a cada padrão, quando a gordura foi substituída em níveis de 50 e 100%, respectivamente. O pão de queijo sem escaldamento (PQSE) com 50% de substituição de gordura, estocado durante quatro meses, apresentou diferença significativa (p &lt; 0,05) apenas na textura e na aparência da casca. Das características avaliadas no pão de queijo escaldado (PQE) e no pão de queijo sem escaldamento (PQSE) com substituição de gordura, a que apresentou maiores diferenças significativas (p &lt; 0,05) foi a textura instrumental. Os melhores níveis de substituição foram 50% e 100% de gordura no pão de queijo escaldado (PQE) e no pão de queijo sem escaldamento (PQSE), respectivamente.

Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

Andean tubers are traditional staple food with different sizes, forms, colors and textures which, nowadays, are under-exploited. The work’s aims were 1) to determine the instrumental and sensory characteristics of texture and color of boiled Andean tubers; and 2) to establish the relationship between the perceived sensations and the instrumental analysis. Six tuber crops were evaluated by a trained panel and instrumental methods. Oca amarilla, Oca morada, and Papalisa were characterized by their colors. Imilla, Runa and Cuarentona were noted for their texture properties. Roughness, friability, adhesiveness and springiness could be predicted by instrumental firmness (r between 0.50 and 0.73). The dry matter, ranging from 10.4 to 30.4%, was associated with all the sensory texture descriptors according, but only showed Pearson’s correlation with manual adhesiveness (r = 0.62, P < 0.05) and firmness (r = 0.53, P < 0.05). This research determined some of the Andean tubers characteristics to start an appropriate utilization in food technology.

Changes of biochemical and sensory characteristics in the musculus longissimus dorsi of the fallow deer in the early phase post-mortem and during maturation

Our researches encompassed determination of biochemical, technological and sensory characteristics in the muscle of the fallow deer (Cervus [Dama] dama L.) in the early phase post-mortem and during maturation. In the early phase post-mortem, pH, glycogen, total amount of pigments (TP), plasticity and water-binding capability (WBC) were determined. During maturation, the following changes were followed: pH values, glycogen, WBC, plasticity, colors (sensory and instrumental measurement), the contents of alpha-amino nitrogen (NH2-N) and non-protein nitrogen (NPN), together with the definition of sensory characteristics of texture and odor. By analyzing results, it was concluded that at 3 h post-mortem, low pH (5.49) was determined and low WBC (12.17 cm2), which pointed to the fact that due to extreme tiring and fast decomposition of glycogen, the ultimate value of pH was reached, while glycolytic enzymes were almost deactivated. A slight increase of pH and WBC during the period of maturation could be explained as a consequence of proteolytic activity and changes in proteins, which at the same time provoked increase of alpha-amino nitrogen (NH2-N) and non-protein nitrogen (NPC). Sensory analysis showed that the muscle of the fallow deer was most appropriate on the fifteenth day of maturation for both processing and culinary processing. Key words: Biochemical changes, technological properties, sensory analysis of meat quality of the fallow deer.

Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant

The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves on the oxidative stability (lipid and protein), microbiological characteristics (lactic and Micrococcaceae bacteria) and sensory attributes of formulations of Italian-type sausages. The different Italian-type sausages formulations tested in this work were in agreement with the legislation in terms of chemical and microbiological parameters. During storage, the formulation with 0.4 wt% of mate leaves extract presented lower thiobarbituric acid reactive substances and carbonyl values compared with the control, proving the antioxidant action of the extract. The sensory characteristics of flavour, texture and global acceptation were not affected by the addition of mate extract compared with the formulation with artificial antioxidant.

Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle.

In India, fish egg (roes) is the underutilized rich source of protein and essential fatty acids. An attempt was made to utilize the roes for the preparation of pickle product. Roes of rohu (Labeo rohita) were subjected to pretreatments such as pasteurization and blanching in varying molar concentrations of salt solutions to improve the texture and sensory quality. Losses in protein content and absorption of salt by roes were assessed in both pasteurized and blanched roes for processing them into roe pickle. The pasteurized roes were very soft coupled with high fishy odour. Roes blanched in 1M NaCl solution were found to be good in taste in terms of salt, minimum loss in protein content and reduced fishy odour. The blanched roes were used to prepare fish roe pickle. The pickle was analyzed for physico-chemical parameters, microbial and sensory quality during storage. The roe pickle packed in glass bottle was shelf-stable and scored good for sensory characteristics of flavour, texture, taste and overall acceptability during a storage period of 6 months at room temperature (28 ± 2°C).