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.

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.

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.

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Meat Science ◽  
2014 ◽  
Vol 98 (2) ◽  
pp. 310-315 ◽  
Author(s):  
M. Dolores Romero de Ávila ◽  
M. Isabel Cambero ◽  
Juan A. Ordóñez ◽  
Lorenzo de la Hoz ◽  
Ana M. Herrero
Keyword(s):  
Tensile Test ◽  
Profile Analysis ◽  
Meat Products ◽  
Rheological Behaviour ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Cooked Meat ◽  
Cooked Meat Products

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

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.

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 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.

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