Texture Profile Analysis Parameters Research Articles

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for use as fat replacers in the formulation of reduced/low fat meat products as affected by chilled storage and freezing/thawing. The konjac gel (KG) showed high stability under chilling storage conditions. Water binding capacity (WBC) of KG ranged between 87 and 90%, with no changes (P > 0.05) during chilling storage. Texture profile analysis (TPA) parameters were not affected (P > 0.05) by chilling storage. The rheological behaviour and microstructure confirm the excellent chilling storage-stability of KGs. Freezing/thawing process strongly affected the KG characteristics, with a substantial decrease (P < 0.05) of WBC and increased (P < 0.05) hardness and chewiness, with major morphological changes; however, there were no appreciable changes attributable to frozen storage. The effects of freezing/thawing on fat analogue texture seems to be largely overcome by heating.

Impact of pretreatment on colour and texture of watermelon rind

Impact of pretreatment on colour and texture of watermelon rind The effect of osmotic dehydration pretreatment on water loss, solid gain, colour and textural change was investigated. Watermelon rind 1 x 1 cm size was immersed in sucrose solution of 40, 50 and 60° Brix after pretreatment with microwave and conventional boiling in water for 1, 3, and 5 min, respectively. Water loss and solid gain increased with the time of cooking and sugar concentration. Microwave pretreated samples showed higher water loss and solid gain. Increase in the time of cooking decreased the brightness of all the samples. Microwave pretreated samples showed higher ‘b’ values than conventionally pretreated ones. There was no significant difference (P≤0.05) in texture profile analysis parameters except for hardness. Hardness decreased with increase in time of cooking and sugar concentration. Second order regression model was developed for water loss and solid gain of microwave and conventional pretreated watermelon rind.

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

Numerous bread-like gluten-free products have been lately developed due to the rising demand on wheat-free foods. A range of parameters has been used to describe these products, but there is no general agreement about the most suitable assessment to characterize them. The objective of this research was to characterize diverse gluten-free like breads (GFB) in order to discriminate them and to establish possible correlations among descriptive parameters of GFB features determined by instrumental methods and sensory analysis. Statistical analysis showed that all physical, physicochemical characteristics (specific volume, moisture content, water activity, $$ L^{*} $$ , $$ a^{*} $$ , $$ b^{*} $$ , hue and chroma), hydration properties (swelling, water holding capacity and water binding capacity), texture profile analysis parameters (hardness, springiness, chewiness, cohesiveness and resilience), and structural analysis of the crumbs (number of cells and total area) significantly (p < 0.05) discriminated between the GFB types tested. Sensory analysis revealed great divergences in crumb appearance, odor, springiness, crumbliness, and color of samples, but no significant differences (p < 0.05) in flavor, aftertaste, and hardness of them. Certain significant correlations were established within the parameters determined by instrumental methods. Hydration properties of the crumb showed positive correlations with cohesiveness and resilience. Significant correlations, but scientifically meaningless, were observed among the instrumental and sensory parameters, because correlation coefficients were rather low, which represent very weak or low linear correlations (r ≤ 0.35). The principal component analysis showed that sensory parameters described in this study and also hydration properties besides texture parameters would be suitable for characterizing bread-like gluten-free products.

تاثیر کاهش درصد چربی و مقدار کلرید کلسیم بر ویژگی های حسی و بافتی پنیر فتای فراپالایش حاصل از پودر ناتراوه اولترافیلتراسیون شیر

There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this research, the effect of different levels of retentate fat (0, 2, 6, 10, 14 and 18%) and CaCl2 (0 and 0.02%) on sensory (texture, taste, odor, total acceptance) and mechanical texture (texture profile analysis and penetration parameters) characteristics of UF-Feta cheese made from retentate powder was studied. The completely randomized design with two factors was used for production and data analyzing. The results of sensory test showed that cheese sample containing 10% fat retentate and 0.02% CaCl2 had highest texture score with significant difference. Therefore, the panelists were preferred taste and odor of full-fat samples and the maximum total acceptance was belonged to cheese sample made from 14% fat retentate. In texture profile analysis, fat reduction was resulted in significant decrease in gumminess, chewiness, adhesiveness, springiness and compression work but cohesiveness of samples didn’t have any significant differences. In penetration test, hardness, apparent modulus of elasticity, adhesiveness force, adhesiveness and penetration force were decreased with fat reduction. As a result, addition of 0.02% CaCl2 to retentate was increased generally the texture profile analysis and penetration parameters. Keywords: CaCl2, Cheese, Fat reduction, Feta, Texture

Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

The effects of different oil and temperature levels on the viscoelastic behavior of O/W model system meat emulsions were assessed using creep and creep recovery tests. The viscoelastic behavior of such emulsions was characterized using the Burgers model parameters. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the creep and creep recovery data and TPA parameters. The final percentage recovery of the emulsions remarkably increased with oil content, but decreased with temperature level. Significant correlations among the creep-recovery data and TPA parameters were observed, this enabling meat processor to predict TPA parameters by resorting to shorter and less material consuming creep and creep recovery tests.

발아 보리 및 혼합 복합분을 이용한 국수의 특성

발아 보리쌀을 취반용으로 사용하고 있음에 착안하여서 보리의 이용성 향상을 위해서 새쌀보리와 새찰쌀보리의 발아보리 분말을 밀가루에 첨가한 복합분을 이용한 제면 특성을 조사하였다. 새찰쌀보리 첨가구의 조리면 특성에서 무발아구는 조리 수율과 부피 증가에 영향을 미치지 않았으나 발아 새쌀보리에서는 10% 첨가구가 조리 수율과 부피증가가 가장 낮았다. 찰보리와 일반보리 모두 혼합량이 증가하면 조리할 때 탁도는 증가하였고, 색도의 명도와 황색도는 감소하나 적색도는 증가하였다. 발아 새찰보리 첨가구의 물성 값에서 경도, 탄성 및 점착성은 감소되었으나 응집성에는 변화가 없었고, 발아 새쌀보리 첨가구에서는 모든 물성 값이 감소되었다. 관능평가에서 10% 발아보리 첨가구의 조리면은 무첨가구와 유의적인 차이가 없었고 20% 첨가구도 우수하였으나 30% 첨가구는 매우 낮게 평가되었다. 발아보리 분말을 20% 혼합한 복한분의 제면에서 조리면의 색도, 탁도 및 관능평가 결과는 제면이 가능한 혼합량으로 판단되었다. 그러나 30% 첨가구는 색상 저하, 탁도 증가, 물성 값 저하 및 관능평가 값 저하로 제면용 혼합량으로 과다한 것으로 판단되었다. 그러나 제면용 첨가제인 글루텐 등을 첨가하면 발아보리 혼합량을 증가시킬 수 있을 것이며 품질도 향상시킬 수 있을 것이다. The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in <TEX>$L^*$</TEX> and <TEX>$b^*$</TEX> values and upward trend in <TEX>$a^*$</TEX> value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.

Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products

The antioxidant effectiveness of caffeic acid addition to minced fish muscle with or without wheat dietary fibre added was studied. Wheat dietary fibre showed a significant prooxidant effect on minced fish muscle during chilled storage that was significantly inhibited in presence of 100 mg/kg caffeic acid. In samples containing caffeic acid and wheat dietary fibre, lipid oxidation was completely inhibited after 10 days. Results obtained from the instrumental texture profile analysis showed that the inclusion of wheat dietary fibre with or without caffeic acid lowered the texture profile analysis parameters. Caffeic acid did not render any changes on the water binding capacity. These results prove that caffeic acid can be successfully used as a natural antioxidant in wheat dietary fibre minced fish restructured products.

Effect of protein level in commercial diets on pork meat quality

This study assessed the effect of protein level on meat quality, intramuscular and subcutaneous fat, instrumental texture and sensory attributes on Longissimus dorsi in pork. Animals were fed two experimental diets that produced two animal groups with different percentages of intramuscular fat (IMF) (1.76 vs. 2.63). There were no significant differences in meat quality or texture profile analysis parameters between IMF groups. The percentage of saturated fatty acids was also similar, but the percentage of monounsaturated was significantly higher in the group with higher IMF and the percentage of polyunsaturated fatty acids was higher in the group with lower IMF. IMF groups had little effect on the fatty acid composition of subcutaneous fat. Warner-Bratzler shear force (WBSF) values were significantly higher in the group with lower IMF, whereas tenderness was higher in the group with higher IMF. Finally, WBSF appeared to be a good predictor of the tenderness for grill-cooked pork.

Innovations in the development of healthier chicken sausages formulated with different lipid sources

Long-chain polyunsaturated n-3 fatty acids are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. Development, characterization, and changes during refrigerated vacuum storage of low-fat chicken sausages formulated with preemulsified squid oil were examined and compared with those formulated with beef tallow. Physicochemical analysis and process yield after heat treatment were determined; the heat-treated sausages were evaluated by purge loss, color, texture, microstructure by SEM, microbial counts, fatty acid profile, lipid oxidation, and sensory analysis during refrigerated vacuum storage. Process yield of both formulations was higher than 97% and purge losses during storage were lower than 7%. Purge losses of oil-formulated sausages were lower than those with beef tallow. Sausages with squid oil resulted in higher lightness, lower redness and yellowness, and lower texture profile analysis parameters than the formulation prepared with beef tallow. Microstructure of both formulations was similar, except for the fat droplets that microscopic observations showed in the sausages made with beef tallow. Low lipid oxidation was detected in formulation with squid oil due to the the combination of ingredients and storage conditions. Microbial counts of both products were less than 5 log cfu/g at the end of 90 d of storage. The sausage formulated with squid oil presented more than 30 and 40 g/100 g of monounsaturated and polyunsaturated fatty acids, respectively. Docosahexaenoic acid was the predominant polyunsaturated fatty acid, followed by eicosapentaenoic acid and linoleic acid. Both products showed safe sanitary conditions, good sensory acceptability, and presented very good stability and quality attributes, but sausages formulated with squid oil showed a better fatty acid profile according to nutritional criteria.

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

A three-factor Box-Behnken design was adopted for studying the simultaneous effects of processing variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) on physicochemical, textural and sensory properties of cooked beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the texture profile analysis (TPA) parameters (hardness, chewiness, gumminess, adhesiveness, springiness, resilience and cohesiveness) and sensory ratings. Experimental design allowed for evaluation of potential interactive and quadratic effects between these variables; fat wheat bran and NaCl. It was found that protein and fat contents of patties was decreased and increased, respectively as the amount of wheat bran increased. NaCl increased the ash content of patties. Fat and wheat bran had a notable influence on textural properties, which improved the textural properties at certain levels. Lower addition of wheat bran and NaCl into patty resulted in higher acceptable product with respect to firmness, juiciness and overall quality properties.

Mechanical behaviour and quality traits of highbush blueberry during postharvest storage

AbstractBACKGROUND: Berry firmness is one of the most important characteristics for fresh market consumption. Blueberry firmness is also an important attribute because it is considered to be a measure of its freshness. Berries lose their firmness by loss of water and by changes in their structure.RESULTS: The postharvest life of two highbush blueberry cultivars (Bluecrop and Coville) was investigated. Several parameters related to blueberry quality were evaluated during the postharvest storage period. To assess berry texture characteristics (firmness, hardness, cohesiveness, gumminess, chewiness, springiness, resilience), a rapid non‐destructive penetrometer test by Durofel® and texture profile analysis (TPA) using a texture analyser were carried out. Low temperature inhibited the decrease of total soluble solids, total titratable acidity and increase of flesh pH value, thereby maintaining good taste quality. There was an increase in fruit firmness (Durofel index) and hardness and a decrease in chewiness and springiness during storage.CONCLUSION: There was a significant correlation among the TPA parameters and Durofel index. The Durofel index could therefore be used as a suitable indicator of fruit quality and storability, and low‐temperature storage is beneficial to maintain the taste quality of blueberry fruit after harvest. Copyright © 2009 Society of Chemical Industry

Effect of Modified Whey Protein Concentrates on Instrumental Texture Analysis of Frozen Dough

3 Abstract: Modified whey protein concentrate (mWPC) is an important functional ingredient having wide range of application in food products. Important functional properties of the whey protein are hydrophilic, swelling and water retention capacity and its ability to absorb and bind water is useful in connection with frozen doughs which are mixed, formed and then held in frozen storage for some length of time before being thawed, proofed and baked. Major objective was to determine the effect of modified whey protein concentrates on instrumental texture profile analysis (TPA) of frozen doughs made from flour with different protein contents. Three commercial wheat flours of protein contents 9.2, 12.7 and 14.2% were studied for making frozen dough. Flours with 9.2 and 14.2% protein contents were fortified with 5% mWPC while 12.7% protein contents flour with 2.5% mWPC. Doughs were prepared by mixing all the ingredients in the dough mixer and after resting divided into different pieces and stored in the walk in freezer at -4 F. The values of o texture profile analysis of the frozen doughs after thawing for hardness, cohesiveness, gumminess, adhesiveness and springiness were determined with LFRA Texture Analyzer. TPA of dough samples was performed on fresh i.e. zero day and then after 15, 30 and 60 days to study the effect of storage and mWPC treatments on TPA parameters of frozen dough. Values of instrumental texture parameters of frozen dough were affected significantly by the addition of mWPC treatments and a significant decrease in the values of hardness, cohesiveness, gumminess and springiness were observed with its addition in dough samples. Results also represent significant effect of different storage periods on TPA parameters of frozen dough showing upward trends in the values of hardness and gumminess while decreasing values of cohesiveness, adhesiveness and springiness were recorded with the increasing storage periods.

Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple ( Ananas comosus)

Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5 °C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O 2. Meanwhile, CO 2 concentration inside all packages continuously increased over time up to 10.6–11.7% from the initial conditions. Ethylene concentrations were always less than 0.4 μl L −1 while ethanol was detected only after 13 d of storage. Color parameters L * and b * significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of ‘Gold’ fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple.

EFFECT OF PACIFIC WHITING WASH WATER PROTEINS ON ALASKA POLLACK SURIMI GELS

ABSTRACT The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical properties, expressible water (EW) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color.PRACTICAL APPLICATIONSInsoluble proteins recovered from surimi wash water (SWW) of Pacific whiting added at 10–50 g/kg to Alaska pollack surimi showed no adverse effects on their textural properties (hardness, fracturability, springiness and chewiness) and slight changes on color attributes. The results obtained suggest that it is feasible the use of insoluble proteins recovered from SWW of Pacific whiting in Alaska pollack surimi. Therefore, a double target is obtained: the preservation of environment and an increase in the yield of surimi processing without negative effects on texture.

PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS

ABSTRACT The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was performed by eight trained assessors. The rheologic response of the 15 samples was estimated by performing cyclic compression tests and stress–relaxation tests. From the force–deformation curves of the first two cycles of the compression test, texture profile analysis parameters related to cohesiveness, hardness and springiness were calculated. Young's modulus (E), strain (di) and stress (si) at peak as well as irrecoverable strain (ri) and irrecoverable work (Li) were monitored during the first five cycles. From the stress–relaxation response, Peleg's linearization model parameters, K1 and K2, were estimated by best‐fit regression. These parameters were used for predicting sensory attributes. Hardness and springiness were both accurately predicted by rheologic properties, while cohesiveness prediction was less representative. PRACTICAL APPLICATIONSThis study contributes to enhance the knowledge in the research area of sensory instrumental correlation. Also, the research allows to better understanding that no single instrument is able to measure all texture attributes adequately. In fact, the results demonstrate that both stress–relaxation and cyclic compression tests need to be performed for the correct prediction of sensory responses.

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant ( p < 0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated ( p < 0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS = −0.160 + 6.600 ∗ cohesiveness − 1.255 ∗ adhesiveness + 0.048 ∗ hardness − 506.31 ∗ springiness ( R 2 = 0.745, p < 0.00005). Simple linear regression analysis showed significant coefficients of determination between BS ( R 2 = 0.586, p < 0.0001) versus folding test grade (FG) and EF versus FG ( R 2 = 0.564, p < 0.0001).

Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

Abstract The use of vacuum for the cooking of food is one of the techniques that has been developed in the field of haute cuisine over the last 10 years. Despite this, very little research work has been undertaken which analyses the changes that these procedures can make to the product. In this paper, the effect of the use of continuous vacuum cooking, the sous-vide method and the atmospheric pressure cooking treatment on textural changes in the potato (cv. Monalisa) were studied. To do this, potato cylinders were cooked using the previously mentioned procedures at temperatures of 60, 70, 80 and 90 °C for time periods which ranged between 5 and 60 min. The samples obtained were evaluated by texture profile analysis (TPA) and the microstructure by the Cryo-SEM. TPA parameters, such as hardness, chewiness, cohesiveness and adhesiveness values, were affected by temperature and treatment duration.

EFFECT OF RECOVERED SOLUBLE PROTEINS FROM PACIFIC WHITING SURIMI WASH WATER ON THE FUNCTIONAL AND MECHANICAL PROPERTIES OF ALASKA POLLOCK SURIMI GRADE FAEFECTO DE LAADICIÓN DE PROTEÍNAS SOLUBLES RECUPERADAS DELAGUA DE LAVADO DE SURIMI DE PACIFIC WHITING SOBRE LAS PROPIEDADES FUNCIONALES Y MECÁNICAS DE SURIMI DE ALASKA POLLOCK GRADO FA

Soluble proteins from surimi wash water (SWW) can be insolubilized by complexing with chitosan-alginate allowing its recovery and the reduction of the organic matter in the processing water discharged from surimi processing plants. The objective of this work was to evaluate the effect of adding soluble proteins recovered from Pacific whiting SWW on the mechanical and functional properties of commercial Alaska Pollock surimi grade FA. Levels evaluated were 0 (control), 10, 30 and 50 g insolubilized SWW solids/kg Alaska Pollock grade FA surimi. The mechanical and functional properties of Alaska Pollock surimi pastes and gels were characterized by texture profile analysis (TPA), puncture test, expressible water (EW) and color attributes. TPA and puncture test parameters increased significantly (P≤0.05) when 10–30 g/kg of soluble proteins from Pacific whiting SWW were added. EW values increased also, indicating a decrease of the water holding capacity. Color parameters showed that all surimi gels increased in redness, an undesirable effect in the production of Alaska Pollock grade FA surimi. Resumen Las proteínas solubles del agua de lavado del surimi (ALS) pueden ser insolubilizadas por medio de la formación de complejos con quitosano y alginato. Su recuperación por este método permite reducir la materia orgánica en el agua de proceso. El objetivo de este trabajo fue evaluar el efecto de la adición de proteína soluble recuperada del ALS de Pacific whiting sobre las propiedades mecánicas y funcionales de surimi comercial de Alaska Pollock de grado FA. Los niveles de adición evaluados fueron 0 (control), 10, 30 y 50 g sólidos insolubilizados de ALS/kg de surimi de Alaska Pollock de grade FA. Las propiedades mecánicas y funcionales se caracterizaron por medio del análisis de perfil de textura (TPA), prueba de punción, agua extraíble y atributos de color. Los valores de los parámetros de TPA y prueba de punción incrementaron significativamente (P≤0.05) cuando se adicionaron de 10 a 30 g/kg de proteínas solubles de ALS de Pacific whiting. El agua extraíble también se incrementó, indicando un descenso de la capacidad de retención de agua. Los atributos de color indicaron que todos los geles de surimi incrementaron su color rojo, lo cual podría ser desfavorable para la producción de surimi de Alaska Pollock grado FA. Palabras clave: Surimi, agua de lavado de surimi, propiedades mecánicas, Pollock de Alaska

THE EFFECT OF SODIUM NITRITE ON THE TEXTURAL PROPERTIES OF COOKED SAUSAGE DURING COLD STORAGE

ABSTRACT This study was conducted to determine the effect of sodium nitrite on the textural properties of cooked pork sausage during 0–21 days at 0–4C storage. Frankfurter‐type cooked sausages were prepared at four levels of sodium nitrite (0, 50, 100 and 150 mg/kg). Texture profile analysis (TPA) attributes of cooked sausages changed as a result of different nitrite additions. Nitrite content was negatively correlated significantly with hardness and adhesiveness (P &lt; 0.01), positively with cohesiveness (P &lt; 0.01), springiness and resilience (P &lt; 0.05). Furthermore, a principal component analysis was applied for reducing variables, based on the correlation of nitrite content and TPA parameters. It indicated that principal component 1 accounted for 65% reprehensive of hardness, springiness, cohesiveness, adhesiveness and resilience, and principal component 2 accounted for 16% relating mainly to chewiness. These two factors can explain the instrumental TPA attributes of cooked sausages by different sodium nitrite added during 21‐day cold storage.PRACTICAL APPLICATIONSThe effect of sodium nitrite on the textural properties of cooked sausage could be valuable to the meat industry in order to select the appropriate nitrite addition for improving the texture of sausage. Principal component analysis used in this article may provide a good statistical method in reducing and explaining textural parameters. Moreover, this research could be useful to the further study of the effect of nitrite on cured meat products, and to provide information and experimental results to solve the “nitrite problem” in practice.

A THREE‐POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE

ABSTRACT Fourteen processed cheeses varying in emulsifying salt and moisture contents were evaluated by three‐point bending and texture profile analysis (TPA) based on two‐bite compression testing. Sensory texture analysis was also carried out by a trained panel. Partial least squares regression was used to predict the sensory parameters from both three‐point bending and TPA parameters. A combination of six three‐point bending parameters predicted the key sensory parameters “firmness,”“rubbery” and “chewy” at least, as well as a combination of five TPA parameters. Increasing the emulsifying salt content and decreasing the moisture content resulted in a firmer processed cheese. PRACTICAL APPLICATIONSAssessment of texture by sensory panels is expensive and there is an interest, therefore, in complementing the sensory assessment of texture with objective methods based on rheology. Rheological analysis of texture is in itself quite complex, as large deformation, and hence nonlinear rheology, is necessarily involved. Such analysis must describe a combination of elastic and plastic behavior, and techniques for doing this adequately are still evolving. The principal rheological technique described in the literature is texture profile analysis based on large deformation compression of samples. This article describes an alternative approach, based on bending of samples, which is shown to have a roughly equivalent performance. The results demonstrate that rheological techniques partially predict sensory assessment, and as such are extremely useful, and suggest that there is room for further development and/or refinement of rheological techniques for this application.