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Descriptors for Texture Profile Analysis of Frankfurter‐Type Products from Minced Fish
Author(s) -
AROCHA P. M.,
TOLEDO R. T.
Publication year - 1982
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.1365-2621.1982.tb12693.x
Subject(s) - chewiness , mouthfeel , food science , flavor , texture (cosmology) , chemistry , mackerel , fish <actinopterygii> , biology , fishery , artificial intelligence , raw material , computer science , organic chemistry , image (mathematics)
ABSTRACT The texture profile of frankfurter‐type products prepared from minced Spanish mackerel ( Scomberomorus maculatus ) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel‐oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel‐oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish.