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PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSIS
Author(s) -
SOO HONGMING,
SANDER EUGENE H.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01242.x
Subject(s) - shrimp , texture (cosmology) , universal testing machine , sensory analysis , materials science , food science , composite material , mathematics , computer science , fishery , artificial intelligence , chemistry , biology , ultimate tensile strength , image (mathematics)
A method for objective measurement of textural parameters of fabricated comminuted shrimp‐binding matrix agent mixtures using the universal testing maching (Instron) has been developed. An abbreviated Instron texture profile analysis (TPA) of fabricated cqoked shrimp patties was used to predict sensory textural scores on subsequent mechanically extruded shrimp shapes. The technique eliminates expensive and time consuming pilot plant operation of equipment to produce a sufficient quantity of shrimp shapes required to measure single formula and process parameters.