Texture Profile Analysis Test Research Articles

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Shortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels (emulsion template and foam template) were used to replace shortening in puff pastry. Full-HD images, TPA (Texture Profile Analysis) and penetration tests, as well as TDS (Time-Dominant Sensation) sensory analysis, were used to assess the products' cross-sectional morphology, texture, and sensory attributes. The appearance of baked pastry made with 50/50 (shortening/oleogel) was similar to the control (100% shortening). In contrast, the crumb texture of baked pastry prepared with 100% oleogel was more compact and less airy than control. All samples showed similar firmness. TPA test showed that puff pastry made with 100% foam-based oleogel did not substantially differ to the control group, while samples prepared with emulsion-based oleogels were significantly harder and chewier than the control. Regarding sensory analysis, all puff pastries were mainly perceived as "crunchy" during chewing. The increase in oleogel content resulted in denser pastry, but the 50/50 foam template samples were "easier to chew". Attribute "compact" also became one of the main perceptions when the oleogel content increased to 100%, which would be related to the dense structure observed in the crumb morphology. This study confirms the feasibility of HPMC oleogels as healthy fat source in puff pastry.

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 < 0.001). Therefore, brands 1 and 2 had the greatest adhesion to the probe (P < 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 < 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.

Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects.

This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts. A texture profile analysis test was used to measure the hardness, gumminess, and chewiness of the food samples. Chewing patterns were investigated by measuring the chewing cycle prior to the first swallow (CS1), the chewing cycle until the last swallow (CS2), and the accumulation of chewing time from the first chewing to the last swallowing (STi). Swallowing patterns were evaluated by calculating the swallowing threshold, which is the chewing time/duration prior to the first swallow (STh). The number of swallows for each food sample was also recorded. There was a statistically significant difference in the CS2 of potato crisps, as well as the STi of coco jelly, gummy jelly, and biscuits between male and female subjects. A significant positive correlation was found between hardness and STh. There was a significant negative correlation between gumminess and all chewing and swallowing parameters, as well as chewiness and CS1. This study also found s significant positive correlation between dental pain, CS1, CS2, and STh of gummy jelly, as well as dental pain and CS1 of biscuits. Females require longer chewing time for harder foods. Food hardness is positively related to the chewing duration prior to the first swallow (swallowing threshold/STh). Food chewiness has a negative correlation with the chewing cycle prior to the first swallow (CS1). Food gumminess is inversely related to all the chewing and swallowing parameters. Dental pain is associated with an increased chewing cycle and swallowing time of hard foods.

PENGARUH PENGOLAHAN BAHAN BAKU TERHADAP KARAKTERISTIK TABEL MANDO IKAN TONGKOL (Euthynnus affinis)

The abundance of fish in Natuna waters, especially tuna, so that many food products are produced such as crackers, kernas and mando tables. Mando table is a typical Natuna food made from smoked tuna and sago flour which is then mixed with grated coconut and other spices, boiled tuna, steamed tuna and fried tuna. The process of making mando tables includes preparation of raw materials, determination of mando table formulations, manufacture of mando tables, organoleptic testing, proximate testing and TPA (Texture Profile Analysis). The testing parameters of this research include organoleptic test, proximate testing and TPA (Texture Profile Analysis). From the results of the study from the Mando table, it can be used for organoleptic testing at T1 (30% smoked fish and 26% sago flour) has a yellow brown color, at T1 it has a stronger fish aroma, for T2 it has a savory taste and sufficient fish taste and T2 It has a dense and compact texture. The proximate test results in the Mando T1 table have the best treatment with parameters water content 33.24%, ash content 1.067%, fat content 13.189%, protein content 0.72% and carbohydrate content 50.884%. The results of the TPA (Texture Profile Analysis) test are the best values ??for hardness 2.820%, springiness 64.67%, cohesiviness 0.28% and adhesiveness 51.59% in T1 treatment.

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread's physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both.

벼 품종의 쌀 묵 가공 적합성

Purpose: This study evaluated the suitability of rice varieties for the preparation of 100% rice mook, a starch-based Korean food with a jelly-like consistency, typically made of buckwheat or acorns. Methods: Six varieties of dry-milled rice flours, Saemimyeon, Dodamssal, Saegoami, Milyang333, Saeilmi, and Shingil, were gelatinized using a rapid visco analyzer (RVA) canister and stored at either 4℃ or frozen for 24 hr and one week. Results: Dodamssal, Saegoami, Milyang333, and Saemimyeon behaved like hard gels and hence could be used to prepare mook. Milyang333 and Saemimyeon, the rice varieties with the lowest water absorption, exhibited significantly (p < 0.05) higher peak and setback viscosity than the other varieties. Additionally, they exhibited the best cold storage stability, highest springiness, and lowest adhesiveness in the texture profile analysis (TPA) among all the varieties studied. Dodamssal, the variety with the highest amylose content and a weak gelatinization viscosity pattern, exhibited fracturability and low springiness. In the sensory test, similar to the TPA test, Dodamssal exhibited high hardness, high brittleness, and a lack of elasticity, whereas Milyang333 and Saemimyeon exhibited high elasticity without brittleness. Conclusion: Amylose content, which is used as the primary index for determining processing suitability does not provide sufficient information to predict suitability for mook processing. The results show that rice varieties with a high amylose content, low water absorption, and high gelatinization viscosity can be used to produce mook, and Milyang333 and Saemimyeon appear to fulfill these criteria.

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

Textual Evaluation and Formulation Research of Low-calorie Buckwheat Moon Cake Crust

In this paper, nine different formulas of buckwheat moon cake crust were used as research objects, and a new type of low-calorie buckwheat crust moon cake was developed through sensory evaluation and TPA test parameters. The best formulation of moon cake crust is buckwheat flour/high gluten flour (W: W) 60:40, invert sugar 32.5%, maltitol syrup 32.5%, peanut oil 15%, gum 0.2%. Texture Profile Analysis (TPA) showed that the hardness and chewiness decreased, but the cohesiveness increased as enlarge the amount of buck wheat flour. With addition of gum, hardness decreased, but chewiness increased. With loss of peanut oil, cohesiveness decreased.

Intrinsic mechanical properties of food in relation to texture parameters

The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food. The instrumental texture parameters obtained from this test depend on the specimen size and the nonstandardized test conditions. To overcome this problem, texture properties are here related to intrinsic mechanical properties, which are independent of the test conditions. Two types of materials are used to investigate the effect of viscoelasticity, plasticity and damage on the texture parameters for varying test conditions. Analytical relations between mechanical properties, test conditions, and the instrumental hardness, springiness, cohesiveness, and adhesiveness are determined. The hardness is obtained from the stiffness of the material, which is potentially rate-dependent, and the yield stress of a material in case of plasticity. The springiness is determined by the recoverable or irrecoverable strain in the material, which results from the mechanical properties in combination with the test conditions. Cohesiveness and springiness are found to be strongly related, unless structural damage is present in the material. Adhesiveness is only an indirect measure of the adhesion between the material and compression plate and depends on the test conditions and stiffness of the material. Finite element simulations reveal a decrease of hardness in case of a nonflat top surface, indicating the importance of geometrical effects.

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey.

Simple SummaryQuality and safety are the most important features of poultry meat products for consumers. After the end of laying the meat of hens is hard, therefore methods of improving its tenderness are sought. Marinating is a frequently-used method used to improve the culinary qualities of a product. Synthetic additives for marinating meat are gaining increasingly less consumer acceptance. Acid whey and buttermilk are by-products of the dairy industry which are a source of many valuable components. The aim of this study was to evaluate marinating organic hen meat after the end of the laying period with buttermilk and whey for 24 and 48 h. In this article we have demonstrated that whey and buttermilk are suitable as natural marinades for marinating organic hen meat after laying period as they provide microbiological safety of the product and have a beneficial effect on tenderness and chewiness. In the sensory evaluation, they improve flavour and tenderness, which allows obtainment of a high-quality product. The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter.

The aim of this study was to assess the feasibility of shea butter stearin (SBS) as cocoa butter equivalent (CBE). In this work, the optimal ratio of SBS and cocoa butter (CB) was evaluated by the solid fat content and deviation solid fat content. Emulsifiers added to SBS and CB blends were first screened based on β polymorph level, and mixture regression experiment was designed to obtain the optimized compound emulsifiers ratio, finally the characterization of shea butter chocolate was evaluated by sensory evaluation and texture profile analysis (TPA). The best compatibility was obtained when the mixture ratio of SBS and CB was 20:80, where ΔSFC within a range of 1.5 was shown. The appropriate compound emulsifiers were soy lecithin: polyglycerol polyricinoleate: Tween 60 = 1:1:1. Both sensory evaluation and TPA test showed SBS and CB blends could improve the taste and texture of chocolate with proper emulsifiers addition.

Gummy confections from cactus pear: chemical characteristics, texture profile and sensory quality

The aim of this work was to evaluate the physico-mechanical, chemical and sensory properties of purple cactus pear gummy confections (GC). The GC were prepared with purple cactus pear pulp, unflavored gelatin, sugar and water according to previous trials. The mechanical properties of the GC were assessed by two different tests: texture profile analysis (TPA) and puncture test. Soluble solids (°Brix), moisture, water activity (aw), color parameters (L, a*, b*, C* and hab), betalains by HPLC (mg betanin eq. 100 g(‑1)), total phenolic content (mg GAE 100 g(‑1)), and antioxidant capacity (ORAC) as µm eq. Trolox 100 g(‑1), were also measured. A focus group determined the sensory quality descriptors and a non-structured scale (0-15) was used by a trained panel to evaluate these parameters. Chemical and physical analyses were carried out in triplicate. The average force obtained from the puncture test was 1.36 N and 0.19 N mm‑1 for elasticity, while the TPA test showed an average gumminess of 111, and an average hardness of 143 N. The GC showed a dark purple brilliant and attractive color (a*=26±4.9, and hab=15±1.3), 2.3±0.02 mg betanin eq. 100 g(‑1) and a high antioxidant capacity (1796 µm eq. Trolox 100 g(‑1)) compared with similar foodstuffs. Moisture content (21.5±0.6%) and aw (0.755±0.05), allowed the classification of the GC as an intermediate-moisture food. The trained panel described the GC with a high intensity color (11), medium hardness (8), medium cactus pear aroma (7.4) and medium cactus pear flavor (8.5). This preliminary study shows that there are ample possibilities to produce this kind of product at a low-scale level, thus providing a real alternative for small-scale farmers involved in the production of cactus pear fruits.

Structural changes and stress relaxation behavior of κ-carrageenan cold-processed gels: Effects of ultrasonication time and power.

Ultrasound has been used for cold gelation of κ-carrageenan hydrocolloid. In this work, the effect of ultrasound conditions such as power (50-150 W) and time (20-240 s) of sonication has been investigated. The application of ultrasound to hydrocolloid dispersion caused an increase in water solubility. The texture profile analysis test was used in order to evaluate the mechanical properties of gels. Textural parameters of κ-carrageenan gels, enhanced with increasing sonication time and power up to a certain level (usually 2.5 min) and longer sonication times had negative effects. In addition, intrinsic viscosities of sonicated specimens were measured to investigate the molecular characteristics of all samples. An increase in the process time and power reduced the intrinsic viscosity. The microstructural observation by scanning electron microscope determined that applying power ultrasound on κ-carrageenan dispersions influenced the formation of gel networks significantly.

Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.

The impact of slaughtering methods on physicochemical characterization of sheep myoglobin

Recent data showed that the consumption of halal meat is increasing around the world. However, little is known about the physiochemical and digestive properties of meat prepared by this method. The aim of this study was to assess the effects of enzymatic hydrolysis with digestive enzymes on sheep meat myoglobin (Mb) prepared by two different slaughtering methods: halal slaughter (HS) and industrial slaughter (IS). The texture profile analysis (TPA) of samples and their antioxidant activity, using a Trolox equivalent antioxidant capacity scale, were determined. Mb was selected for the confirmation of digestion tests. In addition, the production of reactive oxygen species (ROS) and heme degradation of Mb samples were determined using chemiluminescence and fluorescence spectroscopy, respectively. The results showed that IS-Mb had more hydrophobicity, produced more ROS, and had a greater tendency for aggregation compared with HS-Mb. Both higher aggregation and ROS production resulted in less digestion of IS-Mb. TPA tests showed an increase in tenderness of HS samples compared with IS samples. The extent of HS samples hydrolysis was significantly greater than IS samples when treated in parallel with pancreatic enzymes. Peptides generally have significantly higher antioxidant activity than their intact parental proteins. Thus, the high antioxidant activity of HS samples is consistent with their enhanced hydrolysis. Higher aggregation and ROS production both play a crucial role in less digestion of Non-HSMb.

Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk

Textural attributes are a manifestation of the rheological properties and physical structure of foods, cheeses among these. In order to describe these physical properties, the objective of this work was to analyse the effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese made from goat milk with 3.75% (F1), 4.00% (F2) and 4.25% (F3) fat content, through prediction made by a four-term Prony series based on Chen's model. For this, stress relaxation data and stress relaxation spectra were analysed. Moreover, textural attributes by texture profile analysis were measured. Physicochemical results were similar to those published by other authors, and all samples meet national and international standards. Results from this work showed that Chen's model could be successfully used to describe the effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese made from goat milk. F1 had the highest elastic response, with the most significant residual modules ( P0) and relaxation times (τ1, τ2 and τ3). On the other hand, residual modules and relaxation times (τ1, τ2 and τ3) for cheeses F2 and F3 did not present statistically significant differences (p > 0.05). Besides, by interpretation of the stress relaxation spectra, F1 presented the firmest structure (greatest distribution function and relaxation time) which was characterised by the highest elastic behaviour. Finally, according to texture profile analysis test, F1 had the highest hardness, cohesiveness and chewiness, whereas F2 and F3 did not present statistically significant differences (p > 0.05) between them.

Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin

ABSTRACTThis study evaluated the effect of substituting of NaCl with varying amounts of a combination of KCl, L-histidine (L-his), and L-lysine (L-lys) on the instrumental characteristics of cooked loin. Fifteen cooked loins were produced by replacing 0%, 25%, 50%, 75% and 100% of NaCl with the salt substitute. Experiments were conducted in triplicate to determine the water-holding capacity (WHC), and T2 relaxation time, and a texture profile analysis (TPA) and color determination test were also performed. T2 relaxation time analysis indicated that substitution affected the distribution of water by increasing the proportion of immobilized water and improving the WHC. results of TPA and color tests showed no adverse effect from using the experimental treatments. Results showed that 50% was the most suitable substitution ratio (actual 30.15% subsitution level of NaCl), for which the Na content was approximately 27% lower than that of the control for cooked loin.

Preparation of a Strong Gelatin-Short Linear Glucan Nanocomposite Hydrogel by an in Situ Self-Assembly Process.

Gelatin hydrogels exhibit excellent biocompatibility, nonimmunogenicity, and biodegradability, but they have limited applications in the food and medical industries because of their poor mechanical properties. Herein, we first developed an in situ self-assembly process for the preparation of gelatin-short linear glucan (SLG) nanocomposite hydrogels with enhanced mechanical strength. The microstructure, dynamic viscoelasticity, compression behavior, and thermal characteristics of the gelatin-SLG nanocomposite hydrogels were determined using scanning electron microscopy (SEM), dynamic rheological experiments, compression tests, and texture profile analysis tests. The SEM images revealed that nanoparticles were formed by the in situ self-assembly of SLG in the gelatin matrix and that the size of these nanoparticles ranged between 200 and 600 nm. The pores of the nanocomposite hydrogels were smaller than those of the pure gelatin hydrogels. Transmission electron microscopy images and X-ray diffraction further confirmed the presence of SLG nanoparticles with spherical shapes and B-type structures. Compared with pure gelatin hydrogels, the nanocomposite hydrogels exhibited improved mechanical behavior. Notably, the hardness and maximum values of the compressive stress of gelatin-SLG nanocomposites containing 5% SLG increased by about 2-fold and 3-fold, respectively, compared to the corresponding values of pure gelatin hydrogels.

Nutritional value of horse meat and products on the Slovenian market

The nutritional value of three muscles (Longissimus lumborum, Biceps femoris and Triceps brahii) sampled from six horses of breed Posavec and two meat products were determined by the physicochemical, instrumental and sensory analysis. The basic chemical composition (water, fat, protein and ash content as well as fatty acid profile) and the pH value on raw muscles and two meat products were analysed. Horse meat steaks of 2.5 cm thickness were thermally treated on a double hot-plate grill at a temperature of 220 °C to the internal temperature of 65 °C. Sensory evaluation of the heat-treated samples and meat products were followed by quantitative descriptive analysis using a structured scale. The instrumental measurements of colour (CIE L*, a*, b*) and texture (shear force on muscles and the Texture Profile Analysis test on products) were carried out. On average, 100 grams of meat contains 72.44 ± 1.94 g of water, 1.96 ± 2.33 g of fat, 21.52 ± 1.30 g of proteins, and 1.02 ± 0.06 g of ash, and pH value of 5.64 ± 0.05. Horse meat express an extremely beneficial fatty acid composition (containing 37.8 wt. % of saturated, 36.8 wt. % of monounsaturated and 17.6 wt. % of polyunsaturated fatty acids), the P/S ratio of 0.5 and the n-6/n-3 ratio of 3.6. The tenderer texture is found in the Longissimus lumborum muscle, followed by the Triceps brahii muscle and the Biceps femoris muscle. The colour is defined by the low L* value and high a* and b* values in comparison with the meat of other animals. On average, 100 g of horse hot dog contains 56.27 ± 0.82 g of water, 25.48 ± 0.85 g of fat, 14.04 ± 0.73 g of proteins, 2.47 ± 0.28 g of ash, and pH value of 6.23 ± 0.06, the P/S ratio of 0.5 and the n-6/n-3 ratio of 2.2. On average, 100 g of Posavska sausage contains 55.93 ± 1.28 g of water, 22.13 ± 2.56 g of fat, 18.52 ± 0.97 g of proteins, 3.01 ± 0.09 g of ash, and pH value of 6.16 ± 0.09, the P/S ratio of 0.5 and the n-6/n-3 ratio of 5.8. The panel assessed both products as good with specific characteristic due to the presence of horse meat.

Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

ObjectiveTo assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. MethodsMicrobial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast), proximate parameters (moisture, fat and protein), colour analysis, texture analysis (texture profile analysis test), volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique) and sensory analysis were evaluated in the dry-cured foal sausages using the standard food analysis techniques. ResultsThe results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. ConclusionsAs a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.