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Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes
Author(s) -
LEE C.M.,
WHITING R.C.,
JENKINS R.K.
Publication year - 1987
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.1365-2621.1987.tb14237.x
Subject(s) - chewiness , sensory system , elasticity (physics) , shear (geology) , texture (cosmology) , materials science , mathematics , chemistry , composite material , food science , computer science , artificial intelligence , psychology , cognitive psychology , image (mathematics)
Objective tests for frankfurter textural properties were investigated by varying formulations and processing parameters and then correlating nine sensory textural attributes with eleven instrumental methods. The most discriminative instrumental parameters were compressive force at failure, compressive force at 50% deformation without failure, and maximum shear force. High correlations (r > 0.80) were found between compressive forces or shear force and sensory elasticity, firmness, and chewiness; stress relaxation and elasticity; total expressible fluid and juiciness; and expressible moisture and wateriness. Elastic recovery did not correlate with any sensory characteristic.