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ABSTRACT Restructured scallops (Argopecten gibbys) were prepared with two cold‐set binders: 1% concentrations of alginate and microbial transglutaminase (MTG), with setting times of 2, 6, 9, 12, 18 and 24 h at 5C. Apparent modulus of elasticity, 5% secant modulus, 10% secant modulus and 20%...
ABSTRACT This article investigates onion epidermal tissue (Allium cepa) using a combination of mechanical testing, microscopy and modeling and relates tissue mechanical properties to the known structure of the cell walls. Onion epidermal tissue has a simple, regular structure of elongated cells,...
ABSTRACT Near‐infrared reflectance (NIR) spectra were collected on pectoralis major muscles from 90 broiler carcasses ( from 2 different processing sets) to assess the relationship between the NIR and a cutting‐shear instrumental texture test. For the instrumental razor blade test, two...
ABSTRACT Extruded rice crisps were adjusted to water activities in the range of 0.05–0.65, and texture measurements were carried out by single compression or compression of a layer of 10 specimens. Sensory crispness ranking was performed by a panel familiar with texture evaluation. Several...
ABSTRACT Instrumental and sensory methods were studied to quantify specific textural attributes of fluid foods. Of the numerous tests performed, instrumental and sensory analyses each identified appropriate techniques for viscosity and yield stress evaluation. Multivariate analyses showed good...
ABSTRACT Sensory stickiness (sticky mouthfeel) was hypothesized to result from the viscoelastic and adhesive properties of a foodstuff. The objective of the present study was to investigate the relative importance of these two properties. Measurements consisted of compression – decompression...
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