Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté

The antioxidant effect of two plant essential oils (sage and rosemary) and one synthetic antioxidant (BHT) on refrigerated stored porcine liver paté (4°C/90 days) was evaluated. Patés with no added antioxidants were used as controls. Liver patés were analysed for protein oxidation, modification of heme (HI) and non-heme iron (NHI) concentrations, and colour and texture characteristics at days 0, 30, 60 and 90 of refrigerated storage. The amount of carbonyls from protein oxidation significantly (p<0.05) increased during refrigerated storage, and this increase was significantly higher in the control patés than in their treated counterparts. Antioxidants successfully protected heme molecules from degradation and significantly inhibited the increase of NHI in refrigerated stored liver patés. Colour changes seemed not to be directly related to oxidative processes since patés with added antioxidants suffered greater colour modifications than the controls. The addition of rosemary essential oil significantly reduced hardness of liver patés. Sage and rosemary essential oils exhibited similar antioxidant properties to BHT denoting their suitability as alternatives to synthetic antioxidants.     

Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems

The changes to the chemical senses of taste and smell that accompany ageing are widely documented, and there has been some evidence that these changes may influence food preferences of the older consumer. However, little is known about the loss of function of the residual senses of texture and chemical irritant perception and how such losses influence food preferences. A consumer panel comprising a young (20–35 years) and an older (>65 years) age cohort was recruited and sensory tests were conducted to determine perceived intensity, preferences and the possibility of cross modal interaction between the sensory modalities of chemical irritation and texture. Liquid, semi-solid and solid food systems were studied to enable comparisons to be drawn. Older consumers were less capable of discriminating between chemical irritation and texture stimuli, indicating loss of sensory function, but there was indication that higher levels of chemical irritation were preferred among older consumers in some texture types.     

Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools

The objective of this study was to determine the potential of mid-infrared spectroscopy coupled with multidimensional statistical analysis for the prediction of processed cheese instrumental texture and meltability attributes. Processed cheeses (n = 32) of varying composition were manufactured in a pilot plant. Following two and four weeks storage at 4 °C samples were analysed using texture profile analysis, two meltability tests (computer vision, Olson and Price) and mid-infrared spectroscopy (4000–640 cm⁻¹). Partial least squares regression was used to develop predictive models for all measured attributes. Five attributes were successfully modelled with varying degrees of accuracy. The computer vision meltability model allowed for discrimination between high and low melt values (R² = 0.64). The hardness and springiness models gave approximate quantitative results (R² = 0.77) and the cohesiveness (R² = 0.81) and Olson and Price meltability (R² = 0.88) models gave good prediction results.     

Interaction between flaxseed gum and meat protein

Thermal properties, dynamic rheological properties, texture and microstructure of salt-soluble meat protein and flaxseed gum (SSMP-FG) mixtures were investigated. Two transitions, 57.0 °C (T_SSMP1) and 63.2 °C (T_SSMP2), were observed for SSMP without FG with differential scanning calorimetry (DSC). Addition of 2% FG to SSMP increased T_SSMP1 and T_SSMP2 by 1.9 °C and 5.9 °C, respectively. Two transitions, 53 °C (T_SSMP1′) and 75 °C (T_SSMP2′), were also observed for SSMP without FG with dynamic rheological measurement. Addition of 2% FG to SSMP increased T_SSMP1^′ and T_SSMP2^′ by 9 °C and 14 °C. These results indicated that addition of FG increased thermal stability of SSMP. Addition of FG also increased the storage modulus G′, gel strength, decreased syneresis, and changed the microstructure of SSMP gels with texture analyser and scanning electron microscope (SEM), respectively, suggesting that an interaction between FG and SSMP may have occurred. The results of addition of destabilizer to SSMP gels indicated that electrostatic forces seemed to be the main force involved in the formation and stability of protein–polysaccharide gel.     

Instrumental evaluation of defective texture in dry-cured hams

In the first experiment, the effect of the stress relaxation time on texture evaluation of biceps femoris (BF) muscle from dry-cured hams was studied. The specimens were compressed to 25% of their original height and the crosshead speed was 5mm/s. The force decay versus time was recorded and Peleg's model was fitted with different relaxation times. Whatever relaxation time was used, Peleg's model did not describe simultaneously the initial fall of force and the asymptotic tendency of force decay correctly. The initial force and force decay at 2s and at 90s are proposed to assess texture in dry-cured ham. In the second experiment, stress relaxation (SR) and texture profile analysis (TPA) tests were performed on BF and semimembranosus (SM) muscles of 10 hams with abnormal softness and 10 hams with normal texture, at different assay conditions: sample temperature (4°C or 20°C); compression crosshead speed (1mm/s or 10mm/s). The instrumental texture test and the assay conditions that detected defective textures better depended on the muscle considered: for BF muscle the SR test at 4°C and at 1mm/s and for SM muscle the TPA test at 10mm/s at both 4°C or 20°C.     

Variables Influencing Chewing Electromyography Response in Food Texture Evaluation

Food choice is linked to many characteristics, among which texture is one of the most important. As a consequence, texture is a quality parameter that needs to be understood on a global perspective, including physical and psychological aspects. Texture perception is gained from a complex process of chewing, and not from a single action. Thus, there is a need for techniques that consider the whole process of chewing. Among those techniques, electromyography (EMG) seems promising. Different variables influence the chewing response as registered through EMG. Some of those variables are linked to the experimental set-up, where there is a need for standardization as well as data processing procedures. Other variables are linked to subject characteristics, both physical (e.g., facial anatomy, age) and psychological (e.g., personality, cognitive processes). Experimental planning can also constitute a source of variability, the number of products and trials per session being important items. The way the EMG signals are processed (parameters from EMG records) also must be considered in order to extract reliable and consistent conclusions. Because no standard practices have been established for the use of EMG in food texture assessment, it is important to review how this technique has been used, the variables involved, and the meaning or concepts associated with the outputs.     

Phenolic Substances,Flavor Compounds,and Textural Properties of Three Native Romanian Wine Grape Varieties

In this work, the chemical compositions and texture characteristics of three native Romanian wine grape varieties (Feteasc? regal?, Feteasc? alba, and Feteasc? neagr?) were studied. We assessed the distinct characteristics directly linked to their phenolic compositions, volatile profiles, and mechanical properties and compared these characteristics with those of Pinot noir grapes. The effect of the growing zone was also evaluated. Various spectrophotometric indices directly related to the phenolic compositions of berry skins and seeds were determined. The detailed phenolic compositions (anthocyanins, hydroxycinnamoyl tartaric acids, and stilbenes) of the skins were determined using high-performance liquid chromatography methods. Free and bound volatile compounds in the berries were quantified by gas chromatography/mass spectrometry. The textural properties of the skins and seeds were measured by instrumental texture analysis. The results showed high diversity among the varieties and zones that affected the enological potential. Among the white varieties, Feteasc? alb? grapes could be less susceptible to browning as a consequence of their lower trans-caffeoyltartaric acid concentration, whereas Feteasc? regal? grapes from Cluj had the highest concentrations of total free and bound volatile compounds, particularly terpenes and norisoprenoids. Among the red varieties, Feteasc? neagr? was identified as a promising variety to be exploited in the future for its particular phenolic characteristics, particularly those grapes grown in Mica. Nevertheless, Feteasc? neagr? grapes grown in Cluj had the highest total glycosidically bound terpene concentrations. Finally, differences in the mechanical and/or acoustic properties of the skins and seeds could strongly influence the kinetics and completeness of phenolic compound extractions.     

Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

Sea bream, Sparus aurata L., specimens were studied in pre-rigor (3 h) and during the following post-mortem days: 1, 5, 10, 15 and 22. Muscle and textural parameters were evaluated on 6 specimens/stage. Structural results showed scarce fibre-to-fibre detachment on pre-rigor, which increased during the post-mortem degradation. Ultrastructural changes revealed rapid muscle degradation. In pre-rigor myofibrils were detached to both sarcolemma and endomysium. Intermyofibrillar spaces increased and some mitochondriae and sarcoplasmic reticulum were swollen. After 1 day, the sarcolemma appeared occasionally disrupted and the interfibrillar spaces increased. From 5 to 10 days, the I-band and Z line presented some alterations, although these were more severe at 15-22 days. Thus, in these two last stages, loss of I-band, Z line and actin filaments was observed, that coincides with the alteration of the hexagonal arrangement in these advanced stages. Also, the fragmentation of myofibrils increased from 5 to 10 days on. Sarcolemma and endomysium were gradually disrupted throughout the post-mortem stages with total loss at 22 days. Consequently, the interfibrillar spaces increased at last stages. Autophagic mechanisms increased from 5 days on, with an intense destruction of all the intracytoplasmic organelles. Textural parameters decreased from pre-rigor until 5-10 days, mainly associated to detachment of myofibers to sarcolemma-endomysium.     

Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal

Corn meal of various particle sizes ranging from 180 to 710 μm were processed in a twin-screw extruder to produce directly expanded extrudates. The extrusion process effects on the specific mechanical energy (SME), expansion indexes (radial, longitudinal and volumetric), pasting viscosity, water absorption index (WAI) texture properties, and microstructure were determined. Increasing the particle size decreased the SME input. Extrudates produced with corn meal of higher particle sizes expanded more than extrudates produced with smaller particle sizes. For all treatments there was no peak viscosity at 95 °C. But expanded corn meal extrudate from the 180 μm fraction showed a discontinuous gel matrix phase. Increasing corn meal particle size decreased WAI values. The mechanical resistance of the extrudates from the smallest particle size was significantly higher (p < 0.05) than that of the largest particle size. The microstructure of raw corn meal revealed large fractured particles with small rounded particles adhering to the surface.