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Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella

Paper ID Volume ID Publish Year Pages File Format Full-Text
19904 43143 2015 8 PDF Available
Title
Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella
Abstract

•It was applied the DTS and TPA to evaluate the textural perception of mortadella.•The light mortadella is harder than traditional mortadella (DTA and TPA).•The hardness of the light mortadella is explained by a raise at the matrix clutter.•The sensory hardness was positively correlated with instrumental springiness.

The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality. In this research, descriptive analysis of texture was used to study the influence of two fat level mortadella on sensory texture and to be compared with the texture data given by a texture profile analysis. Two samples of mortadella of a Brazilian commercial brand, traditional and light, were evaluated by 11 trained panelists. The trained sensory panel rated the light mortadella as harder than the traditional mortadella. The texture profile analysis showed that light mortadella was harder than the traditional mortadella too. The increase of the toughness of the light mortadella (low-fat) is explained by a raise at the matrix clutter analyzed by scanning electron microscopy. A correlation analysis showed that the sensory hardness was positively correlated with instrumental springiness. Further, studies should be performed to study consumer's perception of meat products with known differences in their formulation and to compare consumer and trained panelist texture perception of these products.

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Keywords
Descriptive analysis of texture; Texture profile analysis; Mortadella; Low fat
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Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 6, October 2015, Pages 13–20
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us