RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE

Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9‐month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P < 0.001), chewiness (R = 0.679, P < 0.001), fracture stress (R = 0.669, P < 0.001) and springiness (R = 0.643, P < 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P < 0.001) and fracture stress (R = 0.518, P < 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation.     

INSTRUMENTAL AND SENSORY MEASUREMENT OF BEEF PATTY AND SAUSAGE TEXTURE

Beef sausages and beef patties of different texture were produced by varying the fat content in the raw mix over the range 5–30%. Batter shear stress and strain increased linearly with increased fat level (P<0.09 and 0.001, respectively). Although batter shear stress was not related to sensory scores, shear strain was directly related to moistness and inversely related to grittiness scores (P<0.05). Batter sensory moistness increased and firmness and grittiness deceased linearly with fat content (P<0.001). Changes in fat content did not affect the peak force of cooked patties, and there were poor correlations between patty peak force and sensory scores. Patty juiciness and softness increased and patty cohesiveness and chewiness decreased with fat content (P<0.001). Batter cook yield increased and patty cook yield decreased with increasing fat level (P<0.001). Sensory scores, using trained panelists, were more sensitive to the effect of fat content on patty and sausage texture than instrumental measurements.     

LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING (CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS

Instrumental texture measurements done on raw herring fillets only partly describe the sensory texture of marinated herring fillets. Sensory texture parameters of marinated fillets were related to instrumental texture measurements of raw fillets by three different data analysis approaches. Uniaxial compression measurements were used as a single parameter, as compression curves or fitted to polynomials. Data from all three methods were related to sensory firmness (r = 0.310–0.366, P < 0.05). Elasticity could be predicted from the maximum compression force (r = 0.181, P < 0.05). The compression curve contained information correlating with all the measured sensory texture parameters (r = 0.102–0.310, P < 0.05), while the fitted polynomials, in addition to firmness, could predict fatty mouthfeel (r = 0.201, P < 0.05). The most information about the sensory texture was obtained from the compression curves. This study shows that the texture properties of herring are highly intercorrelated and can be regarded as a multivariate complex of parameters. The liquid holding capacity (LHC), defined as the moisture held after a low centrifuge speed expressible moisture measurement, and the texture of herring are influenced by a variety of factors, e.g., spawning time of year, gonad maturity, body size, age and lipid content (P < 0.05). Increases in body weight, age and lipid content are intercorrelated and result in marinated fillets being more firm, elastic, juicy and fatty. Decreases in these factors will give marinated fillets that are perceived to be gritty and with low intensities of firmness, elasticity, juiciness and fatty mouthfeel.     

A Novel Tensile Test Method to Assess Texture and Gaping in Salmon Fillets

ABSTRACT: A new tensile strength method was developed to quantify the force required to tear a standardized block of Atlantic salmon muscle with the aim of identifying those samples more prone to factory downgrading as a result of softness and fillet gaping. The new method effectively overcomes problems of sample attachment encountered with previous tensile strength tests. The repeatability and sensitivity and predictability of the new technique were evaluated against other common instrumental texture measurement methods. The relationship between sensory assessments of firmness and parameters from the instrumental texture methods was also determined. Data from the new method were shown to have the strongest correlations with gaping severity (r =−0.514, P < 0.001) and the highest level of repeatability of data when analyzing cold-smoked samples. The Warner Bratzler shear method gave the most repeatable data from fresh samples and had the highest correlations between fresh and smoked product from the same fish (r = 0.811, P < 0.001). A hierarchical cluster analysis placed the tensile test in the top cluster, alongside the Warner Bratzler method, demonstrating that it also yields adequate data with respect to these tests. None of the tested sensory analysis attributes showed significant relationships to mechanical tests except fillet firmness, with correlations (r) of 0.42 for cylinder probe maximum force (P = 0.005) and 0.31 for tensile work (P = 0.04). It was concluded that the tensile test method developed provides an important addition to the available tools for mechanical analysis of salmon quality, particularly with respect to the prediction of gaping during factory processing, which is a serious commercial problem. Practical Application: A novel, reliable method of measuring flesh tensile strength in salmon, provides data of relevance to gaping.     

TEXTURAL CHARACTERISTICS OF FROZEN BLUE SQUAT LOBSTER (CERVIMUNIDA JOHNI) TAILS AS MEASURED BY INSTRUMENTAL AND SENSORY METHODS

Instrumental and sensory textural characteristics of frozen blue squat lobster (Cervimunida johni) tails stored at ?22C for 0, 15 and 60 days were evaluated. The influence of fishing area (north or south) was also studied. Instrumental texture was evaluated by shear and compression testing using a Warner–Bratzler blade for firmness and a flat plunger with two‐cycle compression for texture profile analysis (TPA) testing. A trained panel was utilized to evaluate textural attributes using the score method. Results showed that fishing area and frozen storage did not affect the textural quality of blue squat lobster tails. However, a strong correlation (r > 0.9) between sensory and instrumental texture parameters was observed. Instrumental chewiness (r = 0.91), cohesiveness (r = 0.96) and sensory hardness (r > 0.84) obtained the strongest correlations. In this way, the use of instrumental analysis may be useful as an alternative to sensory analyses to evaluate the textural characteristics of blue squat lobster tails.     

The relationship of textural characteristics with composition of sandesh produced from various market milk classes

The texture of sandesh an Indian milk‐based sweetmeat, was characterised by instrumental means and interrelationships among textural parameters and composition were studied. Hardness, fracturability, chewiness and adhesiveness was highest for sandesh prepared from milk containing 6% fat, 9% SNF and lowest for sandesh prepared from milk containing 1.5% fat, 9% SNF. Hardness of sandesh was significantly positively (P < 0.01) correlated with the fat content but negatively (P < 0.01) correlated with moisture and ash. Moisture and fat had negative and positive correlation (P < 0.01) with fracturability, respectively. Ash and moisture had a positive (P < 0.01) influence on resilience whereas fat had a negative influence. Cohesiveness was not influenced by composition parameters. Springiness had positive and negative correlation (P < 0.05) with fat and moisture, respectively. Gumminess followed similar pattern to that of hardness. Moisture and fat had negative and positive effect respectively (P < 0.01) on adhesiveness. Chewiness was negatively and positively influenced (P < 0.01) by moisture and fat of sandesh, respectively.     

Combination treatment of high-pressure and CaCl2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics

A combination of high-pressure processing (HPP, 200 MPa, 10 min) and CaCl₂ (0.2%, w/w) on the cooking loss (CL), expressible moisture (EM), textural properties (hardness, springiness, cohesiveness, chewiness and firmness) and sensory attributes of reduced-sodium (1.25% NaCl) chicken meat batters (RCMB) was investigated. The results revealed that combining HPP with CaCl₂ significantly decreased EM, elevated sensory properties and acted synergistically in reducing CL and improving hardness, chewiness and firmness, which enabled RCMB to obtain quality characteristics similar to those with high salt (2.5% NaCl) content. These changes brought about by combined HPP and CaCl₂ could be attributed to increased apparent viscosity and proportion of immobilised water, enhanced rheological (elastic) properties and a denser, homogeneous protein gel network with evenly dispersed small fat globules. It is interesting to take advantage of the synergy between moderate HPP and low concentrations of CaCl₂ to develop meat products with reduced sodium content.     

Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties.     

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well-predicted by instrumental force and hardness (r² > 0.72), and by soluble solid and dry matter content (r² > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm² was needed before a difference in firmness or chewiness could be perceived; a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high-throughput phenotyping.     

UNIAXIAL COMPRESSION OF UF-FETA CHEESE RELATED TO SENSORY TEXTURE ANALYSIS

Rheological characteristics of seven Feta cheeses with different textures and produced from ultrafiltered milk (UF-Feta cheeses) were evaluated by uniaxial compression and sensory texture analysis. The effect of uniaxial deformation rate (50–2500 mm/min) on four rheological parameters: Stress at fracture s?_f), Hencky strain at fracture (?_f), deformability modulus (E) and work to fracture (W_f) was examined. Three Principal Components (PC) described 76, 16 and 4% respectively, of the variation in the uniaxial compression data set (4 parameters at 12 deformation rates). Statistically α_f, E and W_f described the same type of information in the data set. Six sensory texture attributes of the UF-Feta cheeses were evaluated by a sensory texture panel: nonoral firmness, nonoral brittleness, nonoral spreadability, oral crumbliness, oral firmness and oral stickiness. One PC described 93% of the variation in the sensory texture data and grouped the sensory variables into two negatively correlated groups: nonoral firmness nonoral brittleness, oral firmness and oral crumbliness versus nonoral spreadability and oral stickiness. Correlations and Partial Least Squares regression (PLS) between instrumental and sensory texture variables showed that nonoral and oral firmness were the nonoral and oral sensory variables best predicted from instrumental measurements. α_f, E and W_f were all able to predict nonoral and oral firmness. Of the instrumental parameters, α_f generally gave the best correlation to nonoral firmness at all deformation rates. Above a deformation rate of 50 mm/min correlations between α_f and nonoral firmness were almost independent of deformation rate, and at any deformation rate correlations between α_f and oral firmness     

Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

The objective of this study was to investigate instrumental–sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was used to describe the main attributes of the food samples. High Pearson’s correlation coefficients were found between hardness and fracturability (r = 0.94; P < 0.0001), hardness and gumminess (r = 0.71; P < 0.0001) and springiness and cohesiveness (r = 0.85; P < 0.0001). PCA identified two significant principal components, which accounted for 81.2% of the variance in the instrumental data. Additionally, a trained panel described the texture characteristics of the food samples according to the standard reference scales. The correlation curves showed nonlinear relationships (R² between 85.6% and 99.9%) which were used to predict sensory attributes of other food samples. Some texture attributes like hardness and fracturability were accurately predicted by mechanical properties, while others like cohesiveness and adhesiveness were less representative.     

Bread crumb quality assessment: a plural physical approach

The aim of this study was the assessment of pan bread crumb quality attributes of commercial samples using a plural physical approach to better match consumer awareness. Static (texture profile analysis, firmness AACC and relaxation test) and dynamic (innovative oscillatory test) deformation techniques, image analysis, sensory analysis and colour measurements (colorimeter and Photoshop system) were used for white/whole commercial pan bread quality evaluation over 10 days of storage. Static (k ₁, k ₂, cohesiveness, springiness, hardness, chewiness and resilience) and dynamic (stress) bread crumb rheological properties were correlated illustrating that both techniques can be useful in evaluating crumb physical characteristics. In addition, sensory perceiveness with regard to softness and overall acceptability exhibited dependence with either dynamic stress or static firmness. Despite the fact that empirical measurements are closely linked to macroscopic features whilst dynamic tests are strongly linked to molecular characteristics, the obtained results support that both techniques are complementary since derived instrumental parameters are related to some sensory attributes. As data achieved using the proposed novel approaches might be better linked to the consumer awareness than those obtained from classical analyses, the obtained results are promising for a proper bread crumb quality assessment.     

PECAN TEXTURE AS AFFECTED BY MOISTURE CONTENT BEFORE FREEZING AND THAWING RATE

The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze‐thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness). Thawing rate only affected TPA hardness and resilience. TPA fracturability correlated best with sensory fracturability. The sensory panel could not detect any differences between the different thawing rates. The slowest thawing rate affected more parameters than the medium and faster rates. More freeze/thaw cycles significantly decreased most TPA texture values, especially for pecans at higher moisture content.     

Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation

The effect of vacuum impregnation (VI) of fresh‐cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of wedges with honey resulted in very little weight change indicating loss of internal water and ingress of honey carbohydrates into the wedges, hence the correlation coefficients with soluble solids content (r = ?0.91) and dry matter (r = ?0.77). Water infused samples showed the highest water uptake resulting in an increase in weight of 30%. Browning (P < 0.001) and firmness (P < 0.001) of apple wedges were the quality parameters most affected by VI. Samples dipped in browning inhibitor prior AS1 showed slightly better performance than undipped wedges with regard to browning and firmness. Total phenol content and antioxidant activity were significantly (P < 0.001) lower for honey infused apple wedges.     

The effect of kefir addition on microstructure parameters and physical properties of porous white bread

The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done using flatbed scanning (FBS) for measuring crumb porosity, instrumental texture profile analysis (TPA), crust and crumb color (L ^* a ^* b ^*), moisture, specific volume, and density determination techniques. The correlations between porosity, brightness, and firmness were also investigated. Long fermentation time of the sourdough changed significantly (p<0.05) the cell mean area (mm²), cell mean perimeter (mm), firmness (N), chewiness (N), light reflectance, and specific volume (ml/g). A strong correlation was found between microstructure of porous white bread, brightness (L), and firmness from TPA test. Kefir prolonged the shelf life of bread.     

Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy

Wooden breast myopathy affects the quality of fresh and processed chicken breast muscle. The objective of this study was to construct a classification method by instrumental stress, and the effects of wooden breast myopathy on meat quality and oral processing property, and was to explore correlations between stress and oral processing parameters. The severity of wooden breast myopathy was highly correlated to fillet weight (R² = 0.740), thickness (R² = 0.826) and hardness (R² = 0.803) (P < 0.01). The 3D scatter model based on stress is robust and reliable to classify the fillets into four categories (normal, mild, moderate and severe wooden breast fillets), avoiding manual grading. Moisture, fat, collagen, pH, drip loss, cooking loss, thawing loss, purge loss, hardness, gumminess and chewiness significantly increased with the severity of wooden breast myopathy, whereas fat, ash and water/salt-soluble protein contents significantly decreased (P < 0.05). Shear force reached the maximum (36.32 N) when this myopathy was moderate. The myopathy led to an increase in masseter activity and the particle size of the bolus. Significantly higher correlations between stress, Dx(50) (R² = 0.790), Dx(90) (R² = 0.771) and D[4,3] (R² = 0.797) were found (P < 0.01). This study also showed that jaw movement and muscle activity could be used to understand the links between physical property and orally sensory property.     

Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids

In this study, the effect of addition of hydrocolloids (commercial pectin, citrus pectin or carboxymethylcellulose) to Egyptian Kariesh cheese at 0.2, 0.4 and 0.6% (w/w) on chemical composition, yield, rheological and sensory characteristics was investigated. The results revealed that the addition of hydrocolloids increased moisture content and yield values of Kariesh cheeses compared with control. Protein, salt and ash content decreased with increasing hydrocolloids levels. Rheological characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) were significantly lower in cheeses made with hydrocolloids. Kariesh cheese made with 0.4% w/w commercial pectin and 0.6% w/w carboxymethylcellulose recorded the highest scores for sensory attributes.     

Instrumental Assessments of Japanese White Salted Noodle Quality

Strong correlations were found between some sensory evaluation results and instrumentally (Instron, Model 4301) assessed quality parameters for Japanese white salted noodles made from 32 Australian wheats. The sensory texture parameter, softness, had a strong negative correlation (r=-0·74, P<0·001) with the instrumental texture parameter, cutting force peak area divided by time. Other sensory texture parameters, smoothness and elasticity, showed significant correlations with another instrumental parameter, compression force peak area divided by time (r=-0·58, P<0·001 and r=0·52, P<0·01 respectively). Brightness, yellowness and discolouration of both raw and cooked noodles were measured using a colorimeter (Minolta, Model CR310). Strong correlations were observed between yellowness and discolouration of raw noodles and CIELAB b* (r=-0·79, P<0·001) and L*a* (r=-0·63, P<0·001) values, respectively. Similar relationships were found for cooked noodles (r=-0·74, P<0·001 for yellowness and r=-0·53, P<0·01 for discolouration). Both flour pasting properties including the flour swelling test and mixograph dough properties showed strong correlations with instrumental measures of noodle texture. Protein and ash content significantly affected noodle colour. In an attempt to simplify objective noodle quality measurements instrumental texture tests were carried out on flour gels. Textural measurements of flour gels showed that sensory softness of cooked noodles was correlated with an instrumental parameter, cutting peak force divided by time (r=-0·46, P<0·01). However, in this study no strong correlations were found between the smoothness and elasticity of noodles and any parameters of compression force-time profiles derived from gels. Yellowness of flour gels measured by a colorimeter showed a significant correlation with that of cooked noodles (r=-0·68, P<0·001). © 1997 SCI.     

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

The design of gluten-free bread-like products involves the study of gluten-free dough rheology and the resulting baked product characteristics, but little information has been obtained connecting dough and baked product properties. The aim of this study was to determine quality predictors of gluten-free bread-like products at dough level by defining possible correlations between dough rheological properties and both instrumental parameters and sensory characteristics of those products. Diverse rice-based gluten-free doughs were defined and rheologically characterised at dough level, and the technological and sensorial quality of the resulting baked products was investigated. Dough Mixolab® parameters, bread-like quality parameters (moisture content, specific volume, water activity, colour and crumb texture) and chemical composition significantly (P?<?0.05) discriminated between the samples tested. In general, the highest correlation coefficients (r?>?0.70) were found when quality instrumental parameters of the baked products were correlated with the dough Mixolab® parameters, and lower correlation coefficients (r?<?0.70) were found when sensory characteristics were correlated with dough rheology or instrumental parameters. Dough consistency during mixing (C1), amplitude and dough consistency after cooling (C5) would be useful predictors of crumb hardness; and C5 would be also a predictor of perceived hardness of gluten-free bread-like products.     

Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced‐salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (P < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (P < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced‐salt (1.0%) RH to give it similar sensory properties to those of the regular‐salt (1.5%) RH controls (CTL) (P > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced‐salt (1.0%) RH.