Comparative Studies on Texture of Textured Vegetable Protein and Pork under Several Conditions

Yoshioka, Keiko; Kohda, Yoshihiro

doi:10.3136/nskkk1962.20.95

Search citation statements

Order By: Relevance

Paper Sections

Select...

Extruded Products1

Water-holding Capacity1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1978

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Instrymental parameters correlated well with sensory chew count and tactile evaluation. The texture of rehydrated TSP was evaluated by Yoshioka and Kohda(1973) who measured hardness with the General Foods Texturometer and penetrating resistance by Tensilon. These were apparently adaptations of texture tests for meat; they were also applied in this study to pork.…”

Section: Extruded Productsmentioning

confidence: 99%

See 1 more Smart Citation

Textural Characterization of Texturized Proteins1

Breene

1978

Journal of Texture Studies

View full text Add to dashboard Cite

Sensory and instrumental tests employed for characterizing the texture of texturized plant proteins and their combinations with meat are reviewed. This methodology has borrowed heavily from that evolved for meat and, similarly to the studies on meat, has emphasized two parameters: toughness/tenderness and juiciness. Although it appears that this two‐parameter approach may be adequate, multiple‐parameter instrumental testing should be continued in order to prouide a data bank for the selection of the most accurate, reproducible and simplest measurements. It is suggested that researchers working in the commodity areas should make fuller use of the texture methodology literature.

show abstract

Section: Extruded Productsmentioning

confidence: 99%

“…The authors stated that storage also caused a loss of elasticity and an increase in toughness, although no sensory or instrumental data on these textural properties were presented. Yoshioka and Kohda (1973) determined the effects of pH and cooking treatment on WHC of TSP using a press method.…”

Section: Water-holding Capacitymentioning

confidence: 99%

Textural Characterization of Texturized Proteins1

Breene

1978

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

Comparative Studies on Texture of Textured Vegetable Protein and Pork under Several Conditions

Cited by 1 publication

References 0 publications

Textural Characterization of Texturized Proteins1

Textural Characterization of Texturized Proteins1

Contact Info

Product

Resources

About