Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for four treatments. The main results indicate that Aw and pH values decreased (p< 0.05), while b* value increased with storage time (p<0.05). L* value decreased after 7 d vacuum packing, but then increased after 14 d. Treatment with 20% of textured soybean results in less hardness and more springiness. Sensory analysis indicates that there is not significant difference in odor global appearance in all treatments (p>0.05), but color, hardness and taste were different (p<0.05). In conclusion, textured soybean protein can be blended with rabbit meat for processing chorizo. The meat product obtained has sensorial characteristics, a texture profile, Aw and color acceptable for this kind of raw sausage, especially in blends with 20 and 30% of textured soybean protein. Moreover, the blend of these two meat ingredients improved nutritional properties and could therefore be offering as a functional meat product.

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Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Foods ◽

10.3390/foods10081889 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1889

Author(s):

Andrea Ainsa ◽

Adrián Honrado ◽

Pedro L. Marquina ◽

Pedro Roncalés ◽

José Antonio Beltrán ◽

...

Keyword(s):

Fatty Acids ◽

Weight Gain ◽

Sensory Analysis ◽

Profile Analysis ◽

Sea Bass ◽

Nutritional Composition ◽

Texture Profile Analysis ◽

Sensory Profile ◽

Texture Profile ◽

By Products

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Foods ◽

10.3390/foods9121866 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1866

Author(s):

Larissa Tátero Carvalho ◽

José M. Lorenzo ◽

Francisco Allan L. de Carvalho ◽

Elisa Rafaela Bonadio Bellucci ◽

Marco Antonio Trindade ◽

...

Keyword(s):

Sensory Analysis ◽

Ph Value ◽

Profile Analysis ◽

Meat Product ◽

Thiobarbituric Acid ◽

B Values ◽

Texture Profile ◽

Turkey Meat ◽

Loss Analysis ◽

White Striping

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Agricultural and Food Science ◽

10.2137/1239099041838003 ◽

2008 ◽

Vol 13 (1-2) ◽

pp. 138 ◽

Cited By ~ 28

Author(s):

M. SALMENKALLIO-MARTTILA ◽

K. ROININEN ◽

K. AUTIO

Keyword(s):

Image Analysis ◽

Sensory Analysis ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Sensory Characteristics ◽

Descriptive Sensory Analysis ◽

Texture Profile ◽

Oat Flour ◽

Instrumental Texture ◽

Structure Light

Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;

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Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour

Nutrition & Food Science ◽

10.1108/nfs-07-2015-0081 ◽

2017 ◽

Vol 47 (1) ◽

pp. 67-77 ◽

Cited By ~ 6

Author(s):

Sudheer Kumar ◽

S.K. Mendiratta ◽

Ravi Kant Agrawal ◽

Heena Sharma ◽

RR Kumar

Keyword(s):

Dietary Fiber ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Optimum Level ◽

Potential Health ◽

Content Type ◽

Texture Profile ◽

Significant Difference ◽

Flaxseed Flour ◽

Cent Level

Purpose Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets. Design/methodology/approach Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product. Findings There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability. Originality/value The research work is original.

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

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.5224 ◽

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.

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