scholarly journals Intrinsic mechanical properties of food in relation to texture parameters

2021 ◽  
Author(s):  
N. Jonkers ◽  
J. A. W. van Dommelen ◽  
M. G. D. Geers
Keyword(s):  
Mechanical Properties ◽  
Structural Damage ◽  
Profile Analysis ◽  
Indirect Measure ◽  
Texture Profile ◽  
Texture Properties ◽  
Rate Dependent ◽  
Test Conditions ◽  
Texture Parameters ◽  
Analytical Relations

AbstractThe 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.

scholarly journals Improving of Gelling Capacity of Cooked Crab Meat Proteins

2021 ◽  
Vol 8 ◽  
Author(s):  
Gabriela Nallely Trejo-Díaz ◽  
Miguel Ángel Martínez-Maldonado ◽  
Rocío M. Uresti-Marín ◽  
Gonzalo Velazquez ◽  
José Alberto Ramírez
Keyword(s):  
Mechanical Properties ◽  
Profile Analysis ◽  
Callinectes Sapidus ◽  
Textural Properties ◽  
Texture Profile ◽  
Microbial Enzyme ◽  
Mixing Method ◽  
Crab Meat ◽  
Cooked Meat ◽  
Weak Gels

Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.

Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de geles de fresa en sus propiedades mecánicas. Pruebas de compresión y análisis de perfil de textura

1999 ◽  
Vol 5 (1) ◽  
pp. 79-87 ◽  
Author(s):  
M.J. Hernández ◽  
L. Durán ◽  
E. Costell
Keyword(s):  
Mechanical Properties ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Failure Stress ◽  
Stress And Strain ◽  
Fruit Pulp ◽  
Texture Profile ◽  
Four Levels ◽  
Kappa Carrageenan ◽  
Manova Analysis

Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pulp content from 20 to 80% resulted in a slight increase in stress and clearly lowered strain at failure. Fruit pulp addition produced increasing hardness, chewiness and adhesiveness values, and lowered cohesive ness and springiness. MANOVA analysis of TPA data showed that while gel hardness was mainly governed by hydrocolloid concentration, both cohesiveness and adhesiveness were clearly depen dent on the proportion of fruit pulp.

scholarly journals Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)

2020 ◽  
Vol 12 (3) ◽  
pp. 66-75
Author(s):  
Jiyue Wang ◽  
Denghong Shi ◽  
Yu Bai ◽  
Bochen Ouyang ◽  
Yan Liu
Keyword(s):  
Storage Time ◽  
Vegetable Consumption ◽  
Abelmoschus Esculentus ◽  
Control Group ◽  
Texture Profile ◽  
Texture Properties ◽  
Texture Parameters ◽  
Large Length ◽  
Medicinal Properties ◽  
And Control

In recent years, due to its medicinal properties and reputation as a healthy vegetable, consumption of okra (Abelmoschus esculentus L.) has considerably increased in China. In this study, texture parameters (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of okra fruit subjected to chitosan (CTS) treatment and control were determined during storage. The changing pattern of texture properties and the differences between three different cultivars (Kariba, ACF, and Xianzhi) were observed at three testing stages (0, 15, and 30 days of storage), which indicated a significant cultivar-dependent pattern. The hardness, cohesiveness, gummi-ness, chewiness, and resilience of the fruit, both in the 1% CTS treatment group and the control group, declined along with storage time. The small fruits (length < 10 cm) scored relatively low in most of the texture parameters and rate of intact when compared with large (length ? 15 cm) and medium-sized fruits (10 ? length < 15 cm). There was a significant, positive correlation between firmness, cohesiveness, gumminess, chewiness, and resilience. Our results revealed that a 1% N, O-carboxymethyl CTS solution can effectively delay softening and maintain the texture profile of the okra fruit. In the case of Kariba (A) and Xianzhi (C), the medium-sized fruits showed better storage resistance, while the large fruit of ACF (B) showed the best storage resistance.

scholarly journals Effect of ripening temperature on the texture of cow milk Kashkaval cheese

2018 ◽  
Vol 14 (s1) ◽  
pp. 69-78
Author(s):  
G. Ivanov ◽  
A. Bogdanova ◽  
G. Zsivanovits
Keyword(s):  
Profile Analysis ◽  
Cow Milk ◽  
Texture Profile ◽  
Ripening Time ◽  
Texture Parameters ◽  
Cheese Texture ◽  
Two Factors ◽  
Different Temperatures ◽  
Kashkaval Cheese

Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60th day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

scholarly journals Effect of rehydration on texture properties of Mexican plum (Spondias purpurea L.) dehydrated by tray drying and freeze drying

2018 ◽  
Author(s):  
Paulina Guillen-Velazquez ◽  
Cinthia Muñoz-López ◽  
Denis Cantu-Lozano ◽  
Guadalupe Luna-Solano
Keyword(s):  
Tissue Damage ◽  
Freeze Drying ◽  
Profile Analysis ◽  
Nutritional Content ◽  
Texture Profile ◽  
Texture Properties ◽  
Hot Air ◽  
Texture Characteristics ◽  
Tray Drying ◽  
Spondias Purpurea

Mexican plum (Spondias purpurea L.) is a fruit with high nutritional content. Freeze and tray drying increases its shelf life, however non-reversible changes may ocurr. Properties as rehydration capacity and texture are considered as a measure of the injury to the material caused by drying. In this sense, the objective of this research was to evaluate the texture profile of dehydrated plum during rehydration and compare it with properties of raw plum. Freeze drying provided a product with less tissue damage reflected in the high rehydration capacity and texture characteristics very close to original unlike those dehydrated by hot air. Keywords: Mexican plum; rehydration; texture profile analysis.

scholarly journals Impacts of Huanglongbing Symptom Severity on Fruit Detachment Force and Mechanical Properties of Sweet Oranges (Citrus sinensis)

HortScience ◽  
2016 ◽  
Vol 51 (4) ◽  
pp. 356-361 ◽  
Author(s):  
Hong Chen ◽  
Greg McCollum ◽  
Elizabeth Baldwin ◽  
Jinhe Bai
Keyword(s):  
Mechanical Properties ◽  
Symptom Severity ◽  
Citrus Sinensis ◽  
Profile Analysis ◽  
Texture Profile ◽  
Detachment Force ◽  
Fruit Drop ◽  
Recovery Capacity ◽  
Puncture Force ◽  
Orange Trees

This study evaluated the effects of huanglongbing (HLB) symptom severity on fruit detachment force (FDF) and fruit mechanical properties in sweet oranges (Citrus sinensis) as indicators of potential HLB-influenced preharvest fruit drop and postharvest damage and breakdown. FDF for fruit from HLB-asymptomatic trees (AS) was substantially greater than for fruits from HLB-symptomatic trees or branches. Fruit hardness, resilience, springiness, and cohesiveness values, measured by texture profile analysis (TPA), represent various aspects of fruit firmness and recovery capacity once compressed, and were lower in HLB-symptomatic fruits in comparison with AS fruits. On the other hand, puncture force, toughness, and deformation values, measured by a puncture test and representing peel toughness, were higher in HLB-symptomatic fruits than in the AS fruits. The results indicate that fruits from severely HLB-symptomatic sweet orange trees are more likely to have problems with preharvest fruit drop, and postharvest pressure damage and breakdown, but may have less puncture damage in harvesting, transportation, packing, and juice processing.

scholarly journals The Sensory Evaluation and Mechanical Properties of Functional Gummy in the Malaysian Market

2020 ◽  
Author(s):  
Mohd Muzamir Mahat ◽  
Awis Sukarni Mohmad Sabere ◽  
Saiful 'Arifin Shafiee ◽  
Mohd Azizi Nawawi ◽  
Hairul Hisham Hamzah ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Sensory Evaluation ◽  
Functional Groups ◽  
Organic Material ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile

The popularity of functional gummies has increased, which is evident from the growing line of functional gummies from almost every nutraceutical companies. Sensory evaluation serves the purpose of determining which brand of functional gummy would capture the largest market share. Texture profile analysis was used to determine the mechanical properties of functional gummies. The brands of functional gummies that came under the scope of this study were denoted as Brand A, B, C, D, E, F and G. Fourier Transform Infrared Spectroscopy was utilised to detect organic material and functional groups in the functional gummies. Texture profile analysis gave valuable insights into the gummies&rsquo; mechanical properties which are cohesiveness, springiness, hardness, gumminess, and chewiness. Amongst the gummies that were studied, Brand F gummy has the highest value of cohesiveness of 0.92. Brand A gummy has a high springiness value of 1.0. Brand B gummy possesses the highest value of hardness, gumminess and chewiness of 12 532.2 g, 7617.6 N, and 6256.8 J, respectively. Qualitative sensory evaluation reveals that Brand G gummy has the best aesthetic qualities in terms of colour and appearance. Brand B gummy tastes the best while brand A gummy claims the top spot for gumminess and chewiness. Overall, the respondents in this study preferred brand A gummy over other brands.

The effect of breed and sex on the texture of rabbit meat

2017 ◽  
Vol 13 (2) ◽  
pp. 55-60
Author(s):  
Konrad Kozioł ◽  
Zuzanna Siudak ◽  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
New Zealand ◽  
Significant Influence ◽  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Micro Systems

The aim of this study was to determine the influence of breed and sex on texture parameters of rabbit meat. The study was conducted on rabbits of the breeds Belgian Giant Grey (n=30; 18♂, 12♀), Californian Black (n=26: 18♂, 8♀), New Zealand White (n= 19: 12♂, 7♀), Popielno White (n=64; 31♂, 33♀) and Blanc de Termonde (n= 39; 17♂, 22♀). The animals were slaughtered at 12 weeks of age. After 24-hour ageing under refrigeration, samples of the loin (m. longissimus lumborum) were collected for analysis. Texture Profile Analysis (TPA) was performed using a TA.XTplus texture analyser (Stable Micro Systems). Shear force (kg), hardness (kg), springiness, cohesiveness and chewiness (kg) were measured. All texture parameters were calculated automatically using Exponent for Windows ver. 6.1.10.0 (Stable Micro Systems). The analysis showed that the breed significantly influenced only the hardness of the rabbit meat, which was highest for Blanc de Termonde (12.06 kg) and lowest for Belgian Giant Grey (8.87 kg). Sex had no significant influence on texture parameters.

scholarly journals Ultrasound Assessment of Honey Using Fast Fourier Transform

Sensors ◽  
2021 ◽  
Vol 21 (20) ◽  
pp. 6748
Author(s):  
Montaña Rufo ◽  
Antonio Jiménez ◽  
Jesús M. Paniagua ◽  
Alberto González-Mohíno
Keyword(s):  
Fourier Transform ◽  
Fast Fourier Transform ◽  
Profile Analysis ◽  
Pulse Velocity ◽  
Texture Profile ◽  
Texture Parameters ◽  
Ultrasound Assessment ◽  
Ultrasound Inspection ◽  
Ultrasound Parameters

Ultrasound inspection permits the characteristics of some foodstuffs to be determined easily and cheaply. This experimental study included the determination of various ultrasound parameters provided by the fast Fourier transform (FFT) which had not previously been considered in testing the physical properties of different varieties of honey. These parameters are practically independent of the criteria adopted for their calculation, unlike other ultrasound variables such as pulse velocity or attenuation whose determination can vary depending on those criteria. The study was carried out on four varieties of honey (Eucalyptus, Heather, Thyme, and Thousand Flowers) using 500-kHz transducers. A simultaneously performed honey texture analysis (Texture Profile Analysis-TPA) showed significant linear correlations between the ultrasound variables provided by FFT and the texture parameters. The FFT parameters distinguished between each of the four honey varieties studied.

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