Texture Profile Analysis Parameters Research Articles

Morphological and Nutritional Analysis of White Shrimp, Litopenaeus setiferus, Muscle

In response to the growing seafood demand and the environmental impact of traditional aquaculture and fishing methods, this study explored the potential of cellular agriculture for sustainable seafood production. Focusing on shrimp, the most consumed seafood in the United States, our project aimed to establish a comprehensive database of the morphological and physicochemical properties of shrimp muscle. This database is intended to support the development of cell-based seafood by providing a benchmark for texture, color, and nutritional content. To do so, thirty large white shrimp (Litopenaeus setiferus) were analyzed through texture analysis, colorimetry, Hematoxylin and Eosin staining, and proximate analysis. The findings indicated consistent texture profile analysis parameters across the shrimp's surface and cross-section, while colorimetry values showed significant differences. H&E staining revealed similar cellular patterns, affirming the uniformity of shrimp texture. The proximate analysis offers a nutritional target for developing shrimp analogs. The study concludes that while shrimp texture is consistent, addressing color variation is crucial for the development of cell-based shrimp analogs. Future research should include characteristics of cooked shrimp and other seafood products to expand the database for cellular agriculture applications.

Prediction of blueberry sensory texture attributes by integrating multiple instrumental measurements

Blueberry (Vaccinium spp.) texture contributes to consumer satisfaction, shelf-life, and machine harvestability and is now a critical goal in breeding for new fresh market cultivars. The industry commonly uses instrumental methods to phenotype texture, assuming that instrumental measurements correlate with sensory perceptions. However, the relationship between perceived sensory textures and mechanical parameters is not well established. In this study, we characterized the fruit texture profile of 43 blueberry cultivars using nine sensory descriptors and determined the predictability of the sensory attributes using mechanical parameters. The sensory study was done by a trained descriptive sensory analysis panel, and instrumental analysis was performed using flat probe penetration and texture profile analysis (TPA) methods. Differences in the perceived firmness of blueberries were mainly due to springiness, hardness, and snap/crisp attributes. Among the mechanical parameters, maximum force (FM; a flat probe penetration parameter) and gumminess (a TPA parameter) had the strongest correlations with these three sensory attributes. To develop predictive models for the nine sensory attributes, multivariate statistical methods were used. The highest level of prediction accuracy was achieved when all the penetration or TPA parameters were used for model development. The R2 values increased by up to 0.66 compared to using a single mechanical parameter. Springiness, hardness, and snap/crisp were predictable with R2 > 0.5, regardless of the instrumental method used. TPA parameters were more suitable for predicting juiciness while residual skin was only predictable using penetration parameters. Mealiness was not predictable with any instrumental measure (R2 < 0.05). For most of the sensory attributes, the models were able to effectively discern the cultivars with the highest or lowest intensity scores. This study provides a basis for breeding programs to utilize improved estimations of the sensorial texture using diverse mechanical parameters to enhance selection for desired blueberry textures.

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig.

This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) (n = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON-corn-soybean meal basal diet; TRT 1-CON+ 0.25% SB-GLN; and TRT 2-CON + 0.5% SB-GLN. SB-GLN contains 1 × 107 CFU/g each of: L. plantarum, B. subtilis, and S. Cerevisiae, and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased (p < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease (p < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase (p < 0.1) their longiness muscle area and decreased (p < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher (p < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.

Effect of the Addition of Brewers’ Spent Grain (BSG) on the Physicochemical and Consumer Liking Attributes of Croatian Indigenous Cooked Sausage “Bijela Krvavica”

This research aimed to investigate the effect of the addition of wet brewers’ spent grains (BSG) on the microbiological safety, and physicochemical and sensory attributes of “bijela krvavica” during seven-day storage at 4 °C. The addition of BSG to the samples of “bijela krvavica” statistically significantly (p &lt; 0.05) affected the mass share of proteins and fat and increased the mass share of water. Increasing the mass share of BSG in “bijela krvavica” did not have a statistically significant (p &lt; 0.05) effect on the mass share of collagen, or on the pH value and aw. Instrumentally determined lightness (L*), redness (a*), and yellowness (b*) showed a decrease with the increase in mass share of wet BSG. Texture profile analysis (TPA) parameters hardness and chewiness also showed a decrease with the increase in BSG share (w = 0–9%) with statistical significance (p &lt; 0.05). The overall liking of “bijela krvavica” samples showed the highest scores for the control sample, while 3% added BSG was rated as second best with no significant difference (p &lt; 0.05). According to the consumer-generated sensory attributes (CATA) scoring, samples with 6 and 9% addition of BSG were described with attributes considered undesirable for meat products, such as “wheaty”, “pale color”, and “poor mouthfeel”. Also, the LogCFUg−1 of enterobacteria, sulfite-reducing clostridia, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes were not affected. The data obtained in this research indicate the possibility of producing safe “bijela krvavica” sausages with wet brewers’ spent grains without major changes in the physicochemical and sensory properties.

192 Evaluation of Textural Characteristics (Texture Profile Analysis and Shear force) on Commercial Training Pet Treats

Abstract Characteristics like scent, flavor, and texture can impact pet treat acceptability. Pet owners rely on personal organoleptic preferences of texture to judge treat quality, and subsequently determine desire to purchase. However, quantitative textural data for commercially available pet treats is currently limited and hard to find since companies that normally measure textural parameters in their products typically keep that information for their own use. This information is important for further investigation regarding product development and sensory evaluation to determine pet preferences and purchasing decisions. The objective of this experiment was to evaluate different textural characteristics of commercially available training treats that serve as a reference to manufacture new pet food products. Six different commercial brands (brand 1, brand 2, brand 3, brand 4, brand 5, and brand 6) were randomly selected from local pet stores. A TA-HDplusC texture analyzer was used to conduct a texture profile analysis (TPA) using a TA-30 probe, while the shear force (SF) test was performed using a TA-42 45° angle chisel blade probe (n = 10 samples per test per product). Data were analyzed as a 1-way ANOVA using the GLIMMIX procedure of SAS ver. 9.4 with mean separation with the PDIFF option at P ≤ 0.05. Significant differences of TPA and SF test parameters were observed among commercial brands of training treats except for chewiness which was similar among all brands. When products were subjected to the TPA test, brand 1 required the maximum force to deform the treats (P &amp;lt; 0.001). Therefore, brands 1 and 2 had the greatest adhesion to the probe (P &amp;lt; 0.001). For resilience, brands 1 and 2 had greater ability to regain the original form, but brand 2 was similar to brands 4 and 6 (P = 0.023). Brands 1 and 2 had cohesiveness values, but these were similar to brand 6 (P = 0.002). For springiness, brands 1, 2, and 6 had greater values (P = 0.0196), but brand 6 was similar to brands 4 and 5. However, brands 1, 2, and 6 had the greatest height recovered after compression among all brands (P = 0.020). Regarding the SF test, brand 2 were firmer and tougher than all other brands (P &amp;lt; 0.001). Textural differences were observed among different training treats brands; however, treats from certain brands shared similar textural characteristics. Overall, brands 1 and 2 typically had the greater values for the textural parameters evaluated. Moreover, textural data on commercially available training treats was generated, so quantitative data of commercially available training treats can be used as a reference to manufacture new pet treats. Likewise, future consumer sensory panel research into preferred textural characteristics by pet owners is warranted.

Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus

The effects of genetic lines (PM-LR – Pure maternal, Landrace-type; PM-LW – Pure maternal, Large White-type; PM-D – Pure maternal, Duroc-type; SynT-LWLR – Synthetic terminal, Large white and Landrace-type; PT-D – Pure terminal, Duroc-type; and PT-LW – Pure terminal, Large White-type) on carcass traits and pork quality, including cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), collagen content and solubility and intramuscular fat (IMF) content of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM), were investigated. The results showed that all terminal lines had lower backfat thickness than maternal lines, but muscles from line SynT-LWLR had the highest hardness and cohesiveness and the lowest IMF content. The SM showed higher hardness, adhesiveness, springiness, chewiness, collagen, and IMF content but lower WBSF and collagen solubility than LTL. Collagen and IMF content affected WBSF and TPA parameters across both muscles and in LTL alone. Significant relationships between collagen content and texture parameters were found in line PT-D. Genetic lines and muscles affect the contribution of collagen and IMF to pork texture.

Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels

Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.

Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF)

Sous vide (60 °C/24 h) processed beef short ribs pre-treated with Pulsed Electric Field (electric field strength: 0.65–0.80 kV/cm, specific energy: 87.00–102.39 kJ/kg) were stored at 4 °C for 42 days. Cooking loss, Texture Profile Analysis (TPA) parameters, colour, lipid and protein oxidation, in vitro protein digestibility and microbial growth were assessed. Storage time significantly (p < 0.05) affected TPA hardness, cohesiveness, springiness, and gumminess, but had no effect on adhesiveness and colour parameters. Lipid and protein oxidation significantly (p < 0.05) increased during storage. In vitro protein digestibility significantly (p < 0.05) decreased after 42 days of chilled storage. Aerobic and anaerobic microbial numbers were found below detection limit (102 CFU/g meat) until 21 and 42 days, respectively. The detection of bacteria after 21 days of storage was believed to be due to the germination and growth of spore forming bacterial capable of growth at 4 °C, which if present will limit the shelf life. Industrial relevanceThis information provides practical industry evidence on the shelf life of PEF-SV processed short ribs during chilled (4 °C) storage. Three-layer plastic and aluminum laminate packaging could maintain the quality and safety of the product. No microbial growth was detected up to three weeks of chilled storage. Prolonging storage time affects the texture properties of PEF-SV processed short ribs (SR) but not the meat colour.

Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient

The objective of this study was to develop Taboun bread supplemented with quinoa flour and to select the best pretreatment that could be used to reduce saponin content without negatively affecting the quality of bread. In this study, three types of composite flour containing wheat flour with different levels of substitution of wheat flour ranging from 0% to 25% were used to prepare composite flour. The effects of incorporating of the different concentrations of extruded Quinoa seed flour with wheat flour and the storage days on the bread quality during three days of storage at room temperature for three days were studied. The results showed that the incorporation of the pre-processed seeds with a 20 and 25% substitution level (without pretreatment) had the highest effect in decreasing the values of peak viscosity compared to other types of pretreatments. The texture profile analysis (TPA) parameters (hardness, cohesiveness, resilience, and chewiness) were significantly affected by the storage time, the level of acceptance of sensory characteristics, and the interaction between them. The study recommends that studies be carried out to further verify the role of physical treatments of quinoa seeds in improving the characteristics of the finished product of Taboun bread.

Influence of Wet Ageing on Beef Quality Traits

Fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demonstrated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals' age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. Wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied.

Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin

This study investigated the effect of a double heating cycle (90 °C) on the thermal gelling behavior of fractionated vicilins from soybean (SV), mung bean (MV) and red bean (RV) with and without soy glycinin (SG). Both MV and RV consisted of peptides with relatively low Mw comparing to those of SV. Differential scanning calorimetry (DSC) indicated that MV and RV had a greater thermal stability than those of SV. Based on oscillatory shear rheometry, the first heating could not cause the gelation of MV and RV, but the thermal gel of both vicilins could be formed by the second heating stage. The stiffness of the RV gel was lower than that of MV. Based on texture profile analysis (TPA), the hardness and springiness of gel prepared by MV did not differ from those of SV, whereas RV gel showed high cohesiveness but low hardness and springiness compared to that of SV (p < 0.05). The gumminess of MV and RV gels was lower than that of SV gel (p < 0.05). The differences in TPA parameters between MV and RV were mainly due to different contributions of hydrophobic and electrostatic interactions, which also affected their microstructures. However, their gel characteristics disappeared when SG was mixed with these vicilins. The results indicated that both MV and RV had a potential to regulate the textural properties of soy protein-based gel matrix, and double heating was necessary to form a viscoelastic thermal gel containing vicilin fractions.

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs

The aim of this research was to investigate how the electrical conductivity of short ribs affected Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance their quality and reduce sous vide (SV) processing time. Short ribs with different range of electrical conductivity (3–6, 6–9, and 9–12 mS/cm) values were treated using input voltage of 10 kV, pulse width of 20 µs, pulse frequency of 50 Hz and pulse number, of either 1600 (low intensity PEF/LPEF) or 5200 (high intensity PEF/HPEF), followed by SV processing at 60 °C for either 24 or 36 h. The quality parameters assessed were cooking loss (%), Texture Profile Analysis (TPA) parameters, and Commission Internationale d’Eclairage (CIE) L*a*b* colour parameters. There was a variation in electrical conductivity of short ribs according to the position of the bone in the short rib, which demonstrated good congruence with the distribution of fat and connective tissue. SV processing with or without PEF pre-treatment did not have a significant effect (p > 0.05) on cooking loss or CIE L*a*b* colour parameters. Short ribs with a medium conductivity (6–9 mS/cm) had a significantly lower hardness after high intensity PEF followed by SV for 24 h, whilst short ribs with an average conductivity of 3–6 and 9–12 mS/cm required longer SV time (up to 36 h) and had a significantly lower hardness compared to non PEF pre-treated samples. TPA values of short ribs treated with the same PEF intensity and SV processing parameters were comparable regardless of the short ribs initial electrical conductivity, which indicates that PEF treatment could ameliorate the biological electrochemical variability inherent to short ribs and PEF could be the potential tool to decrease their SV processing time and enhance their tenderness.

Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins

Important parameters related to the acceptance of a food can be investigated by the texture profile analysis (TPA), which has as a drawback the time and sample-consuming characteristic. In this sense, the development of a method to integrate the texture parameters into a fast and non-destructive analysis, such as the near-infrared (NIR) spectroscopy, can contribute to better quality control for food products. In this sense, this study aimed to compare commercial samples of proteins from animal and plant sources to find the relation between NIR vibrations and TPA parameters through principal component analysis (PCA) and multiblock data analysis of common dimensions (ComDim). To do so, it was necessary to use a strategy to measure the TPA of powder proteins, which was done by producing a ¼ (m:m) flour: protein dough. The results indicated that animal proteins are related to adhesiveness and springiness and correlated to the NIR region from 1120 to 1180 nm and 1300–1460 nm. The plant proteins are characterized by their high cohesiveness, chewiness, gumminess, hardness, and resilience correlated to the NIR regions between 900 and 1120 nm, 1180–1220 nm, 1250–1295 nm, and 1460–1700 nm.

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers.

In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers.

Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

A novel pre-aggregation process prior to gelation was applied to modulate the aggregation and gelation pathway of soy protein isolate (SPI). SPI dispersions were pre-aggregated with CaSO4, MgSO4 or ZnSO4 at 0–15 mM and then gelled by adding CaSO4 up to a final salt concentration of 35 mM. Compared with the sample without pre-aggregation, the storage modulus of SPI gels pre-aggregated with 10 mM CaSO4, 10 mM MgSO4, and 2.5 mM ZnSO4 were increased by 50.5%, 35.7%, and 63.6%, respectively. The fracture stress, texture profile analysis parameters, and water holding capacity were markedly improved by an appropriate level of pre-aggregation. To a certain extent, pre-aggregation could promote the formation of uniform structure with thicker strands, whereas over-aggregation resulted in a coarser network, which was correlated with the volume-mean diameter (D4,3) of pre-aggregated SPI particles. The results are of great value for further understanding of gelation mechanism of proteins.

Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression

The aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.

Impact of alpha-amylase enzyme on the Rheological and Microstructural properties of the different types of rice flour doughs and bread

The purpose of this study is to discuss the significant role of the α-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the α-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of α-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After α-amylase addition in black rice, 0.5S and extra-fine doughs G’, G” and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of α-amylase.

Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage

Seventy-two offspring pigs (150 d) from 27 sow (9 sows per group) fed different vitamin D3 levels were used to evaluate the effects of maternal vitamin D3 status and postmortem cold storage on cooking loss, color, texture profile analysis (TPA), low-field nuclear magnetic resonance (LF-NMR) T2 relaxation times and dynamic rheological of gel properties of chilled pork batters in offspring pigs. Sows were allotted to low, normal, and high dietary vitamin D3 groups which contained 200 (LD), 800 (ND), and 3200 (HD) IU of vitamin D3/kg basal diet, respectively. Results showed that HD group had higher a* value, hardness, cohesiveness, springiness, chewiness, and storage modulus (G') values, while had lower cooking loss, L* value, T21 and T22 relaxation time compared with LD group during postmortem cold storage period (P < 0.05). In addition, cold storage time increased cooking loss and b* values of LD and ND groups, TPA parameters, T22 relaxation time and G' values of all experimental groups, while decreased a* and L* values of LD and ND groups (P < 0.05). The results revealed that maternal high-dose vitamin D3 levels influenced these indicators of chilled pork batters in offspring pigs, which improved the quality attributes during postmortem cold storage.

Optimization of texture profile analysis parameters for commercial guava preserve

Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm·s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm·s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified.

Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

The aim of this study was to optimize the production of polyunsaturated fatty acids (PUFAs), using use the response surface methodology (RSM), to use the produced PUFAs in kareish cheese processing. Plackett Burman design (PBD) was employed to screen media components that affect PUFAs development (glucose, olive cake, yeast extract, tryptone, MgSO4, KH2PO4, NH4Cl, agitation speed, incubation time, and pH), and results showed that olive cake and yeast extract, with confidence level > 98%, had a positive effect on PUFAs production. The central composite design (CCD) of the response surface methodology was used to optimize the selected parameters levels where maximum PUFAs production (1790 mg/l) was observed near the mid-point (0) values (concentrations) of olive cake (15 g/l), tryptone (7.5 g/L) and KH2PO4 (1.25 g/l). Polyunsaturated fatty acids account for 47.83 % of the total fatty acid profile, according to gas chromatography analysis of the collected PUFAs. The produced PUFAs was encapsulated using whey protein concentrate and maltodextrin, freeze dried, grinded and incorporated in Kareish cheese manufacture. The average particle size of a 0.005% suspension of oil microcapsules was 671.4 nm with a poly dispersity index of 0.611 indicating a moderate stability of the emulsion. The negative zeta potential of the microcapsules particles was -37.6 mv, which is identical to the -42 mv value recorded in the literature for oil emulsions stabilized by whey protein, maltodextrin, and K-carrageenan. The addition of 0.5 % PUFAs-containing microcapsules to Kareish cheese increased antioxidative activity to 38.13 % compared to 30.14 % for the control, as well as Texture profile analysis (TPA) parameters including hardness, cohesiveness, gumminess, and chewiness. The elasticity of the Kareish cheese sample increased slightly by the addition of 0.5% microcapsules, but higher concentration tended to change the elasticity to a brittleness of the cheese structure.