Textural profile analysis test conditions for meat products

Mittal, G.S.; Nadulski, R.; Barbut, Shai; Negi, S.C.

doi:10.1016/0963-9969(92)90165-2

Cited by 34 publications

(17 citation statements)

References 27 publications

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“…Texture profile analysis (TPA) was performed for each cooked sample on day 1 of the experiment. The test was developed according to the methodology proposed by Mittal, Nadulski, Barbut, and Negi (1992). All samples were analyzed in quintuplicate.…”

Section: Instrumental Texture Analysis Of Cooked Pattiesmentioning

confidence: 99%

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃

Gómez

Sarriés

Ibáñez

et al. 2018

Journal of Food Science

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There is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negatively affecting quality characteristics is key factor for meat sector. This study emphasizes the feasibility of using the combination of olive and linseed oils' mixture and vitamin D to yield new meat products with high contents of polyunsaturated fatty acids and vitamin D . The effectiveness of combination of oils mixture and vitamin D tested in this study is proven and the high contribution of vitamin D and some fatty acids of nutritional interest identified.

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Section: Instrumental Texture Analysis Of Cooked Pattiesmentioning

confidence: 99%

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃

Gómez

Sarriés

Ibáñez

et al. 2018

Journal of Food Science

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“…In the period since these two pioneering papers, over 400 articles have used one of the two test protocols or variants on them. A number of reviews show the extent of the difference in the test protocol such as Pons and Fiszman (1996) who compared the influence of some of the test parameters used to test gels; Mittal et al (1992) who looked at the effect of test parameters on meat products; or Yuan and Chang (2007), working with tofu. To an extent the diversity in methodology was justified by limitations of the instrument available to do the test, thus the speed of operation or maximum load cell capacity have forced experimenter to change the operating conditions to those that yield values.…”

Section: Parameters In Texture Profile Analysismentioning

confidence: 99%

Texture Profile Analysis - How Important Are the Parameters?

Rosenthal¹

2010

Journal of Texture Studies

120

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A starch‐glycerol gel was subjected to a two‐bite compression test using two sample‐instrument geometries, various speeds of compression and strain levels, both with lubrication or not. Results were interpreted using the primary characteristic terminology previously defined in Texture Profile Analysis. Compression speeds from 0.1 to 10 m/s showed a logarithmic relationship with hardness, cohesiveness, corrected cohesiveness and adhesiveness. Gels survived compression to strains of 0.90 without failing, strain levels from 0.25 to 0.90 resulted in an exponential rise in hardness with increasing strain and linear reduction in corrected cohesiveness. Lubrication had no significant influence on any of the measured parameters and an application of force with different sample‐instrument geometry revealed that parallel plates and plungers only had an influence on gel hardness. Caution is urged when researchers modify the test protocol from 75% deformation with parallel plates. A minimum crosshead speed of 2 mm/s is recommended. PRACTICAL APPLICATIONS Texture Profile Analysis has been widely applied to test solid and semisolid foods; however, some researchers deviate from the original test protocol. This article attempts to show how modifying the parameters in the test protocol can influence the apparent properties of the sample.

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“…A cylindrical probe 40mm in diameter and 10 N load cell with crosshead speed of 2mm/s were used for all TPA tests in this study. Cylindrical samples (20mm high and 10mm in diameter) were compressed twice to 30% of their original height at a constant speed of 10mm/s and a time interval of 5.0s between two compressions (Mittal, Nadulski, Barbut, & Negi, ). Hardness value was calculated on the texture profile analysis curve.…”

Section: Methodsmentioning

confidence: 99%

Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat

Dalvi‐Isfahan

Hamdami

Le‐Bail

2018

J Food Process Engineering

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The aim of this research was to compare the effects of electrostatic freezing (ESF) and air blast freezing on quality characteristics of meat after thawing. The effects of four voltages and three freezing temperatures on the quality of fresh lamb such as drip loss after thawing, color, texture, and microstructure were investigated. The results showed that with increasing voltage or decreasing freezing temperature, a slight decrease in the drip loss value and increase in the hardness value could be seen. However, only varying the voltage variable had a significant effect on equivalent diameter, hardness, and drip loss. Total color difference was not significantly influenced by both independent variables. Histological examination of the meat samples demonstrated that the improving the quality of the meat samples under ESF may be due to the ice crystal size reduction which resulted in limited freezing damage on the microstructure of meat. Practical application Electrostatic freezing (ESF) as one of the novel methods of freezing can reduce the freezing damage in meat products by decreasing ice crystal size. Additional benefits for the food industry are that ESF can be applied uniformly over the whole sample, easily integrated with ordinary freezer, and energy consumption is low.

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Textural profile analysis test conditions for meat products

Cited by 34 publications

References 27 publications

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃

Texture Profile Analysis - How Important Are the Parameters?

Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat

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Textural profile analysis test conditions for meat products

Cited by 34 publications

References 27 publications

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

Texture Profile Analysis - How Important Are the Parameters?

Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat

Contact Info

Product

Resources

About

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃