Effects of different leawening agents on color and texture of fermented sausages
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color and texture of different fermented sausages were measured with colorimeter and texturometer. ,Parameters related to color and texture showed significant differences between fermented sausages with and without leawening agents. Parameters related to texture showed little variability and Parameters related to color showed significant differences among different fermented sausages.Hardness,gumminess and chewiness showed significant negative correlations with pH and Aw.Keywords:
Chewiness
Colorimeter
Texture (cosmology)
Color difference
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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.
Chewiness
Mouthfeel
Texture (cosmology)
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Texture (cosmology)
Chewiness
Resilience
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The aim of the study was to produce chicken breast meat emulsions with the addition of different hydrocolloids that would have comparable, or better, textural properties to those produced with phosphates (E 450-452). We prepared 10 emulsions from mechanically separated chicken breast meat (as three experimental repetitions) with the additions of: phosphates (control; 0.7%), and three different levels of carrageenan and xanthan (0.5%, 0.8%, 1%), and of potato starch (1%, 1.5%, 2%). Instrumental measurements of colour (CIE L*, a*, b*) and texture (texture profile analysis, stress relaxation tests) were performed, along with evaluation of the sensory attributes (descriptive analysis). These chicken breast meat emulsions with different hydrocolloids significantly differed in their instrumentally measured colour values and most texture parameters (hardness, cohesiveness, gumminess, chewiness, resilience, F0, Y30), and in some of the sensory attributes (colour, firmness, aroma). The increases in carrageenan and potato starch additions affected some of the measured colour values and the sensory attributes, although the measured texture parameters were not affected. The increases in xanthan addition showed changes for the colour, texture and sensory profiles. These chicken breast meat emulsions with phosphate (0.7%), carrageenan (0.5%, 0.8%) and potato starch (2.0%) were most similar in colour, texture and aroma. Those with potato starch showed non-significant trends for improved attributes compared to the control group, due to their intense aroma.
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Chicken breast
Carrageenan
Texture (cosmology)
Sensory Analysis
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Chewiness
Texture (cosmology)
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Chewiness
Cheese ripening
Sensory Analysis
Texture (cosmology)
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Chewiness
Texture (cosmology)
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The aim of this study was to conduct a comprehensive examination of quality parameters of dry fermented sausage (Čajna kobasica) from six different producers from the market in Vojvodina. The investigated parameters were chemical composition (moisture, total protein, relative content of connective tissue proteins RCCTP, free fat, ash, NaCl and nitrite content), pH value, aw value, instrumental color parameters (lightness L*, redness a* and yellowness b*), instrumental texture parameters (hardness, springiness, cohesiveness and chewiness) and sensory properties (external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness). It could be concluded that out of six examined brands of dry fermented sausage (Čajna kobasica), two brands did not meet the requirements prescribed under the Regulations, because of a higher level of RCCTP. The lowest L* value was recorded in brand 4 (44.33). The brand 4 had the highest hardness and chewiness (22883.33g and 3857.58g, respectively), and the lowest springiness and cohesiveness (0.42 and 0.40, respectively). Parameters related to sensory properties showed significant variability (p < 0.05). Overall sensory quality of tested samples ranged from 3.53 (brand 1) to 4.18 (brand 4).
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Lightness
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<p>The objective of this study was to evaluate the instrumental and sensory texture of seven cheeses, as well as correlate sensory measurements of texture with mechanical properties. The cheeses were composed of different types of basic mass (casein and whey proteins) and emulsifying salts. Instrumental analysis of texture was performed using the universal mechanical testing machine (Instron) for determining the properties of firmness, elasticity, adhesiveness, gumminess, chewiness and cohesiveness. Data was analyzed using the principal component analysis and clustering analysis. Sensory texture was evaluated by a group of semi-trained assessors according to the ranking-difference test for texture of the products. The results were analyzed by the Friedman test; while sensory and instrumental texture measurements were correlated by the Spearman correlation coefficient. With regard to sensory and instrumental texture of the cheeses, the formation of three groups was observed: a first group consisting of cheeses with intermediate texture, another consisting of softer products and a third group formed of more consistent cheeses. Texture differences of the cheeses were determined by their protein and emulsifying agent composition. Sensory consistency presented a significant correlation (|r<sub>s</sub>| > 0.90 and p < 0.01) with the properties of mechanical: firmness, adhesiveness, chewiness and elasticity. On the other hand, the sensory texture measurement is not correlated with the instrumental measurements of gumminess and cohesiveness, indicating that they do not reflect the human perception of cheese texture.</p>
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Texture (cosmology)
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In this study, proteolysis and texture profile of Petrovska klobasa sausages produced with different raw batter mixing procedures (traditional, manual vs. mechanical) were investigated. Physicochemical analyses (pH value, moisture, nitrogen fraction), Labon-a-Chip (LoaC) electrophoresis-based protein analyses and texture profile analyses were performed in order to follow the drying/ripening process. The results obtained showed that manual mixing caused better water holding capacity of meat proteins, and thus, at the end of the drying process and under identical thermo-hygrometric conditions, control sausages had higher moisture content and lower hardness and chewiness values compared to their mechanically mixed counterparts. The increase in non-protein nitrogen and free amino acid nitrogen content and the results of electrophoretic separation of myofibrillar proteins indicated somewhat more intense proteolytic changes in manually-mixed sausages. However, the different mixing procedures did not significantly affect (p>0.05) sensory texture scores of Petrovska klobasa at the end of the drying process.
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Proteolysis
Texture (cosmology)
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Abstract The objective of this research was to investigate the effects of different modified casings and storage time on the quality attributes of cooked sausages using principal component analysis (PCA) and discriminant analysis. The effects of modifying different casing treatments on sausages’ color ( L * , a * , b * ), pH, and texture (hardness, springiness, cohesion, gumminess, chewiness) after 36‐d storage were estimated by PCA. According to the PCA, lightness at day 36 was correlated to sample stuffed in casing with treatment 2 (T2; soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], residence time: 75 min). T2 sample can be distinguished from control sample at days 1, 8, 15, and 36 according to electronic nose system. DA was performed to determine possible different sample groups according to selected variables. Results showed that chewiness was the best discriminator for differentiating sausages stored for 15 d from other days. Chewiness and gumminess were able to discriminate sausages stuffed in casing with T2 from control sample. The relationships between modified concentrations and quality attributes of cooked sausages after 36‐d storage were also established.
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