The perceived taste of food is related to both the flavor of the food and as well as the texture. The human mouth is able to ascertain and describe food texture in terms of hardness, adhesiveness, cohesiveness, brittleness, elasticity, gumminess, and chewiness. These parameters can be defined using a mechanical testing machine as shown in Fig. 1. At the same time, the flavors of food released d...

Functional microorganisms and/or their metabolites, as well the health advantages of foods, texture, structure and sensory quality are also very important factors that can affect consumer decisions. There scientific studies on these properties, however, in order to achieve best function strain, it firstly need find specific strains. This study was aimed reveal effect L. paracasei subsp. toleran...

Fruit textural characteristics can affect the storage, transportation, and processing of plum ( Prunus salicina Lindl) in commercial production. We analyzed 23 cultivars with marked differences fruit traits. Basic physicochemical indicators fruits were determined using puncture testing texture profile analysis. Furthermore, through combined application cluster analysis principal component analy...

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample ...

Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...

The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P =...

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The r...

The aim of this study was to evaluate the impact cooking conditions on proximate composition and textural properties (cohesiveness chewiness) chicken breast meat. Eight packs industrial skinless meat were cooked by air frying (AF), baking (BK), deep fat (DF) grilling (GR) at 170, 180 190oC for 0, 4, 8, 12 16 min. frozen sliced into dimensions, thawed, analysed a two way analysis variance. resul...

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, o...