Descriptors for Texture Profile Analysis of Frankfurter-Type Products from Minced Fish |
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Authors: | P. M. AROCHA R. T. TOLEDO |
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Affiliation: | Author Toledo is with the Dept. of Food Science, Univ. of Georgia, Athens, GA 30602.;Author Arocha, formerly with the Univ. of Georgia, is presently affiliated with the Universidad de Oriente, forlamar, Nueva Esparta, Venezueia. |
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Abstract: | The texture profile of frankfurter-type products prepared from minced Spanish mackerel (Scomberomorus maculatus) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel-oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel-oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish. |
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