Texture of Semi‐solid Foods: Sensory and Physical Correlates

Abstract

SUMMARY– Texture profile analyses (TPA) were conducted on a series of commercial desserts (puddings, custards, and gelatin) and on whipped toppings and marshmallow creme. Textural attributes of firmness, elasticity, cohesiveness, gumminess, and chewiness were determined on each product, (a) under compression as in conventional TPA, and (b) under tension to provide five new additional textural parameters. They are referred to as firmness under compression (Fc), firmness under tension (FA), elasticity under compression (Ec), elasticity under tension (EA), etc. Additional attributes of stringiness, maximum tensile force, and work of extension, were also measured. The products were also evaluated by a taste panel for fifteen sensory attributes related to texture. 18 samples were prepared from several products, each of which was altered mainly by using various liquid levels to change the physical and sensory properties. These changes were measured by the conventional TPA method and by the additional procedures described. Precision of the physical test values and precision and reliability of the sensory rating were evaluated. Precision and reliability were deemed sufficient to warrant including all of the physical responses and all of the sensory ratings in a further analysis of the data. Separate factor analyses were performed on the physical test values and on the sensory ratings. Four factors were identified for each set of data, and these accounted for more than 90% of the variation in each case. Multiple regression equations were established for predicting the four factors derived from the sensory ratings by means of the physical test values. Although 15 physical values were available, only 8 were needed for the prediction of the 4 sensory factors. It should be emphasized that some of the additional physical test values obtained under tension, were needed for these predictions as well as the standard physical test values obtained under compression.

Texture analysis of fish fillets and minced fish by both sensory and instrumental methods

“…The reason for this may be that this method has usually been applied only to semi-solid foods (Friedman et al, 1963, Henry et al, 1971, and minced fish could be considered to belong to this category. However, when applying this compression method to an item with a layered structure like fish fillets, the myotomes layers tend to slide away from the force of compression, thus making it impossible to reproduce the analysis results in different tests.…”

“…Compression: The measurements were taken with a compression assembly. Compression analysis was applied in order to obtain values for firmness, cohesiveness, and elasticity (Friedman, Whitney & Szczesniak, 1963;Henry et al, 1971), relaxation (Stanley, Pearson & Coxworth, 1971) and the modulus of elasticity (Moskowitz & Kapsalis, 1976). Juiciness was also evaluated by compression by placing a sufficient amount of filter paper on both sides of the sample to collect the juice pressed out on application of a constant force of 25 kg for 1 min.…”

Interdependency and Underlying Dimensions of Sensory Textural Characteristics of Selected Foods2

“…They concluded that for the gels tested, Szczesniak's five primary mechanical characteristics could be reduced to three: springiness, adhesiveness, and viscosity. Henry et al (1971) evaluated the texture of semi-solid foods instrumentally and sensorially. They concluded that 15 sensory attributes of texture could be reduced to four factors; namely, "firm and frangible," "stringy and sticky," "fat-like," and "grainy" factors accounting for more than 90% of the original variance.…”

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

“…Texture parameters were determined by means of texture profile analysis (TPA) (Bourne, 1978;Henry, Katz, Pilgrim & May, 1971). Measurements were taken at room temperature, with a TA-XT2 Texture Analyser (Stable Micro Systems, Godalming, UK) with a load cell of 5 kg.…”