scholarly journals Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Yuanrong Zheng ◽  
Zhenmin Liu ◽  
Beihong Mo
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Chinese Market ◽  
Chinese Consumers ◽  
Logistic Regression Models ◽  
Texture Profile ◽  
And Storage

The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P<0.05). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (P<0.05). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (P<0.05). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.

scholarly journals Textural and sensory characteristics of oven baked and steamed bread

2019 ◽  
pp. 580
Author(s):  
Dele Raheem ◽  
Aiping Liu ◽  
Cheng Li
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Sensory Characteristics ◽  
Staple Food ◽  
Processing Methods ◽  
Texture Profile ◽  
Steamed Bread ◽  
Over Time

The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final bread products. Resilience and firmness of oven baked and steamed bread were determined by Texture Profile Analysis (TPA). The results shows higher resilience and lower firmness in steamed bread. In addition, we investigated the supplementation of banana milk juice on bread. The results showed that more banana milk juice in bread could lead to lower resilience but more firmness in both oven and steamed bread. The effect of storage temperature at room temperature, +4 °C and -20 °C over time on the resilience and firmness of both bread were also investigated. Both firmness and resilience increased over time in both oven baked and steamed bread.

scholarly journals Texture Profile Analysis of Some Romanian Pasta Filata Cheese Varieties (Caciocavallo Cheese)

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Liliana TUDOREANU ◽  
Lavinia DUMITREAN
Keyword(s):  
Energy Input ◽  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Pasta Filata

This is the fist study of the texture profile of the 6 pasta filata cheese varieties of Romanian origin. The parameters which were analyzed are: hardness during the first and second compression, cohesiveness, energy input by the instrument and returned by the sample, springiness, chewiness and resilience. It was found that the differences between the hardness of Afumat vrancea Cheese and Afumat classic are not significant. There were no significant differences between Penteleu, Dalia and Dobrogea for the first cycle hardness. The Rucăr cheese first cycle hardness was significant compared to all the cheese analyzed. The texture profile analysis is recommended as an objective characterization of the textural properties of the pasta filata cheese of Romanian origin

EVALUATION OF TEXTURAL PROPERTIES OF PEACH AND NECTARINE THROUGH TEXTURE PROFILE ANALYSIS

2015 ◽  
pp. 633-636 ◽  
Author(s):  
L. Contador ◽  
P. Shinya ◽  
M. Díaz ◽  
E. Hernández ◽  
R. Infante
Keyword(s):  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Texture Profile

scholarly journals Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 589 ◽  
Author(s):  
Guillermo Ripoll ◽  
María J. Alcalde ◽  
María G. Córdoba ◽  
Rocío Casquete ◽  
Anastasio Argüello ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Textural Parameters ◽  
Natural Milk ◽  
Cooked Meat ◽  
Milk Replacers ◽  
Determining Factor

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

Measurement of Instrumental Texture Profile Analysis (TPA) of Foods

2021 ◽  
pp. 427-465
Author(s):  
Mohammad Shafiur Rahman ◽  
Zahir Humaid Al-Attabi ◽  
Nasser Al-Habsi ◽  
Mohammed Al-Khusaibi
Keyword(s):  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Instrumental Texture

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

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