scholarly journals Influence of Utilizing Breast Meat Afflicted with Woody Breast Myopathy on Sausage Textural Properties

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Rigdon ◽  
A. M. Stelzleni ◽  
B. Bowker ◽  
H. Zhuang ◽  
T. D. Pringle ◽  
...  
Keyword(s):  
Fixed Effects ◽  
Profile Analysis ◽  
Calculated Data ◽  
Textural Properties ◽  
Breast Meat ◽  
Texture Profile ◽  
Broiler Industry ◽  
Before And After ◽  
Inclusion Rate ◽  
Processed Products

ObjectivesWoody breast (WB) myopathy reduces the utility and value of breast meat for the broiler industry. It is hypothesized that WB meat may be included in comminuted products to increase utility and ultimately add value to the broiler industry. Information on the textural and quality characteristics that WB inclusion has on further processed products is limited in the literature. The objective of this research was to evaluate the quality of sausage made with WB meat of varying degrees of severity.Materials and MethodsFor each of three replications, broiler breast meat (normal, moderate WB, and severe WB) and chicken abdominal fat were obtained from a commercial poultry processor. Breast meat was coarse ground (19-mm) and combined with fat (targeting 15%) to produce 10-kg batches representing 25, 50, and 100% moderate WB meat, 25, 50, 100% severe WB meat, and a 100% normal control. The batches were then re-ground (4.8-mm), mixed for 1 min with 1.5% salt, and stuffed into 35-mm natural casings. Links were placed in individual bags, cooked to 70°C in a water-bath, and allowed to cool to room temperature before hardness, cohesiveness, springiness, gumminess, and chewiness were evaluated using texture profile analysis. Individual sausage links were weighed before and after cooking and cook loss was calculated. Data were analyzed using SAS version 9.3 with a fixed effects design with replication as a random effect.ResultsSausage hardness tended to be softer (P = 0.06) as WB inclusion rate and severity increased. Cohesiveness and springiness values were similar between treatments (P = 0.53, P = 0.95, respectively). Gumminess decreased (P < 0.05) as severity and inclusion of WB increased indicating a lack of bind, which was further supported by the decline in chewiness (P < 0.05). The raw 25% moderate WB and 50% severe WB sausage links were similar in lightness values (L*) to the normal sausage links. In cooked sausage, 25% and 50% inclusion of WB meat regardless of severity were similar in lightness values (L*) compared to the 100% normal formulations.ConclusionWith no difference in cook loss (P = 0.08), the data presented indicates that moderate and severe WB meat can be included in the formulation of linked sausages to increase utility and value of broiler WB meat.

scholarly journals Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots

Revista CERES ◽  
2016 ◽  
Vol 63 (3) ◽  
pp. 291-296
Author(s):  
Lara Santana Fernandes ◽  
Paulo Cesar Corrêa ◽  
Mateus da Silva Junqueira ◽  
Fernando Luiz Finger ◽  
Paulo Roberto Cecon
Keyword(s):  
Profile Analysis ◽  
Storage Period ◽  
Textural Properties ◽  
Maxwell Model ◽  
Expanded Polystyrene ◽  
Minimally Processed ◽  
Texture Profile ◽  
Generalized Maxwell Model ◽  
Force Curves ◽  
Processed Products

ABSTRACT The textural properties of minimally processed products indicate its quality, and the package is fundamental to maintain the conservation of these foods. The aim of this study was to evaluate texture alterations that occur during the storage period of minimally processed yellow Peruvian roots, using texture profile analysis (TPA) and relaxation, in function of four types of plastic packaging, combined to refrigeration. The roots were selected, sanitized, peeled and sliced. The processing continued with final sanitization, rinsing and immersion in ascorbic and citric acid solution. The slices were centrifuged and packed in expanded polystyrene trays covered with PVC film, and in high-density polyethylene bags (HDPE), polypropylene bags (PP) and multilayer polyolefin bags for vacuum, and stored at 5 ± 2 ºC and 90 ± 5% relative humidity during 12 days. For the TPA, the parameters of interest were hardness and adhesiveness, automatically calculated from the force curves (F) x time (s). For modeling the relaxation process, the generalized Maxwell model was used. The slices packed in PP and vacuum showed higher hardness and normalized force in the balance (0.7502 and 0.7580, respectively), indicating that they were more elastic, better preserving the quality during storage than slices packed in other packaging.

scholarly journals Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

2020 ◽  
Vol 10 (5) ◽  
pp. 6565-6576 ◽  
Keyword(s):  
Celiac Disease ◽  
Pearl Millet ◽  
Profile Analysis ◽  
Wheat Gluten ◽  
Textural Properties ◽  
Gluten Free ◽  
Free Products ◽  
Texture Profile ◽  
Psyllium Husk ◽  
Common Term

Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective to create a dough system composed of pearl millet and flaxseed proteins that would be able to reproduce the same rheological and textural properties as wheat gluten in cookie making. A dough mixture comprising of pearl millet and flaxseed were used to prepare gluten free cookies. Psyllium husk was used to provide gelling property to the gluten free dough. Different dough samples with varying concentrations of flaxseed flour (i.e. 15g, 17g, 20g, and 22.5g) were prepared and thus optimized by rheological testing of dough samples. The cookies formulated from different dough samples with varying flaxseed concentrations were tested for rheological properties and texture profile analysis of the formulations was done. This study indicated that it is feasible to develop gluten free cookies as a commercial snack towards the fast and emerging need of gluten free products for the patients suffering from celiac disease.

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.

Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase

2011 ◽  
Vol 236-238 ◽  
pp. 35-38
Author(s):  
Jie Zeng ◽  
Hai Yan Gao ◽  
Lei Jin ◽  
Zhao Pei Zhang ◽  
Hui Rong Zhang
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Glucose Oxidase ◽  
Profile Analysis ◽  
Textural Properties ◽  
Wheat Bread ◽  
Electron Micrograph ◽  
Scanning Electron Micrograph ◽  
Texture Profile ◽  
Scanning Electron

The effects of α-amylase and glucose oxidase as bread improvers on the textural properties of bread were evaluated by texture profile analysis and Scanning electron micrograph. It was found that α-amylase and glucose oxidase could retard the bread aging. And Scanning electron microscopy showed that wheat bread with the addition of the enzymes exhibited the microstructures with the smoother surfaces. Therefore, α-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.

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 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

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

2010 ◽  
Vol 16 (4) ◽  
pp. 351-356
Author(s):  
E. Amonsou ◽  
E. Sakyi-Dawson ◽  
F. Saalia ◽  
S. Sefa-Dedeh ◽  
L.D. Abbey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Regression Models ◽  
Profile Analysis ◽  
Textural Properties ◽  
Optimum Conditions ◽  
Low Fat ◽  
Texture Profile ◽  
Multiple Regression Models ◽  
Important Quality

Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers’ demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers. The objective of this study was to determine the optimum processing conditions of kpejigaou with respect to its textural properties. The study followed a 2 × 3 design with two processing variables each at three levels as follows: griddling temperature (130, 200, 270 °C) and time (5, 7.5 and 10 min). Texture Profile Analysis (TPA) was done on freshly processed samples. The data were fitted into multiple regression models from which the optimum griddling conditions for kpejigaou were determined. Kpejigaou processed at the optimum conditions was evaluated by untrained consumers for acceptability. Traditionally processed kpejigaou served as the control. The TPA results showed that hardness, chewiness and modulus of deformability were significantly affected by griddling conditions. Adjusted R2 for the models for hardness, chewiness and modulus of deformability were 96%, 97% and 78%, respectively. Using response surface methodology, the optimum griddling conditions for kpejigaou (for acceptable textural properties) were determined to be 170 °C for 5-6 min. The texture of optimized kpejigaou was very much liked for its higher degree of sponginess as compared to the control. It also had acceptable sensory attributes of color, taste and flavor. These findings provide the basis for the development of a process for mass production and quality assurance of kpejigaou.

scholarly journals Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

2008 ◽  
Vol 65 (2) ◽  
pp. 169-173 ◽  
Author(s):  
Marcela de Rezende Costa ◽  
Walter Bergamin Filho ◽  
Expedito Tadeu Facco Silveira ◽  
Pedro Eduardo de Felício
Keyword(s):  
Profile Analysis ◽  
Raw Material ◽  
Texture Profile ◽  
System A ◽  
Complex Process ◽  
Experimental Process ◽  
Colour System ◽  
Processed Products ◽  
Hunter Colour ◽  
Processing Techniques

Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

scholarly journals Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Hannah Temitayo Olaleye ◽  
Tolulope Omowunmi Oresanya ◽  
Zainab Omaze Abdullahi ◽  
Elizabeth Modupe Anderson
Keyword(s):  
Profile Analysis ◽  
Methyl Cellulose ◽  
Textural Properties ◽  
Food Product ◽  
Crude Fibre ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Cashew Nut ◽  
Oat Flour ◽  
Blend Ratios

Access to affordable nutritious foods and development of new food product with an intention to bridge a gap are some of the ways food security can be achieved. This study was conducted to produce extrudates from defatted cashew nut- whole oats flour and to determine the effects of ingredients combination on the nutritional quality of the extrudates. Cashew nut and Oats were processed into flours with pre-calculated amount of carboxyl-methyl cellulose to attain good textural properties. Extrusion was performed at predetermined feed moisture (11%), screw speed of (110rpm) and barrel temperature (900C). Proximate and functional properties of blend ratios as well as proximate, functional, textural and sensory evaluation of the extrudates were determined. Extrusion cooking reduced the moisture content but increased the protein and crude fibre of the extrudates. Texture profile analysis showed that as oats flour increased the hardness and chewiness also increased. Sample O75C25 was rated most acceptable with regards to the overall acceptability. The best extrudates with high protein-crude fibre and chewiness was made from 75% whole oat flour to 25% defatted cashew nut flour. Functional extrudates can be made from defatted cashew nut and oat flour which can serve as a functional food.

scholarly journals The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

2021 ◽  
Vol 19 (2) ◽  
pp. 103
Author(s):  
Joko Susilo Utomo ◽  
Erliana Ginting
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Raw Material ◽  
Local Market ◽  
Sweet Potatoes ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Science Technology ◽  
Before And After ◽  
Textural Attributes

<p>Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic. <br /><br /></p>

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