摘要:

ABSTRACTMechanical and chemical methods applied to quantifying the texture of table olives and pimientos are reviewed, and examples are given of studies on factors affecting the texture of these products (such as fruit maturity and processing) in which these methods have been used. The four instruments found applicable to olives are: Christel Texturometer, FFL Penetrometer, IG Texturometer and Kramer Shear Press (compression and shear/compression cells). The latter has also been used with pimientos. Advantages and disadvantages of each are discussed. Additional work is needed on correlating the mechanical tests with sensory evaluation. The chemical methods involve quantification of pectic substances and their degradation products.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00239.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTOver 100 heat coagulated fish pastes with widely varying sensory texture properties were prepared and evaluated. Variations in species, geographical source of fish, cooking procedure and other variables provided a wide range in material properties. Small strain material properties were evaluated instrumentally using uniaxial sinusoidally varying force at a frequency of 2 Hz and recording stress, strain and the phase angle between the two. A multiblade shear/compression cell mounted in an Instron Universal Testing machine was used to measure the shear/compression failure force. The products were also evaluated by a trained texture profile panel using 13 character notes. The maximum shear/compression cell force was a good predictor of sensory springiness, firmness, cohesiveness, and gel strength for the heat coagulated fish pastes tested. These four sensory notes were good predictors of each other so that a panel rating of any one could be used to rate the other three with numerical ratings for all four being very similar. Gumminess and adhesiveness ratings were also very similar and varied inversely with the shear/compression cell force and with the above four panel notes. These two notes were directly proportional to the loss tangent of the product, which correlated with them about as well as did the shearlcompression cell force. The relationships developed between panel notes support the modification of the General Foods Texture profile suggested by Sherman (1969). Statistically developed equations giving sensory texture notes as functions of instrumental material properties are given and their implications discussed.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00240.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTA method has been developed for quantifying hardness, stickiness and cohesiveness of rice. It utilizes the Texturometer and requires only a small quantity of cooked kernels. The portability of rice in Japan is governed by its hardness and the ratio of stickiness to hardness. A texturogram has been constructed showing zones of acceptability as a function of hardness and stickiness. For the non‐glutinous rice to be of high acceptability, the ratio of stickiness to hardness should be between 0.15 and 0.20. The developed testing method and the constructed texturogram were used to demonstrate factors affecting the texture of cooked commodity rice, to describe the textural characteristics of convenience rices and to develop some principles on combining different rice varieties for optimum blend textur

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00241.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTOral assessments of the viscosity of aqueous solutions thickened with sodium carboxymethylcellulose (CMC) were made using magnitude estimation. In one experiment, subjects judged the viscosity of low (L), medium (M) and high (H) viscosity forms of CMC. CMC‐H solutions were perceived to be significantly thinner than CMC‐L or CMC‐M solutions at equivalent physical viscosities. The data suggest that perceived viscosity is determined by averaging viscosity values over a range of shear rates.In another experiment, extreme care was taken to eliminate the possiblity of non‐oral cues in the perceptual assessment of solution viscosity. Subjects judged aqueous solutions thickened with CMC‐M. An exponent of 0.29 characterized the power function relating physical and orally perceived

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00242.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTA computer program is described for simulating the behavior of uniaxial rheological models containing up to 8 chains, each with up to 4 groups of viscous and/or elastic elements together with fracture elements. The time course of force, or of deformation, can be prescribed and deformation, or force, simulated. Alternatively, the program can simulate a relaxation, starting after a prescribed time or at a prescribed force. If a suitable plotter is available, the specified time course and the simulated behaviour can be automatically plotted. The input‐output format has been designed to be useful to rheologists without computer experienc

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00243.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00244.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00245.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: The Interfacial Behaviour of Three Food Proteins Studied by the Drop Volume Technique. Eva TornbergGENERAL PRINCIPLES: Phase Behaviour of Some Aqueous Systems Involving Monoglycerides, Cholesterol and Bile Acids. K&e Larsson, Kerstin Gabrielsson and Bo Lundberg.GENERAL PRINCIPLES: Functional Characterisation of Protein Stabilised Emulsions: Emulsifying Behaviour of Proteins in a Valve Homogeniser. Eva Tornberg.GENERAL PRINCIPLES: Myofibril Fragmentation and Shear Resistance of Three Bovine Muscles During Postmortem Storage. D. G. Olson, F. C. Parrish, Jr. and M. H. Stromer.INSTRUMENTATION AND METHODOLOGY: A Texture Measurement Technique for Sweet Cherries. P. D. Lidster, S. W. Porritt, M. A. Tung and P. W. Voisey.INSTRUMENTATION AND METHODOLOGY: The Shear Force of the Individual Muscle Fiber and Its Usefulness in Predicting Meat Tenderness. J. L. Marsden.INSTRUMENTATION AND METHODOLOGY: A Bulk Compressibility Tester for Agricultural Products. P. Chen, H. E. Studer and S. T. Lam.SUBJECTIVE MEASUREMENTS: A Consumer Test of Bull us Steer Beef. Peter Baron David Lesser,1Ian Robertson2, Doreen Parry,3Basil Lowman: Neil Scott! and John Prescott4.FACTORS AFFECTING TEXTURE: The Consistency of Compote Made from Canning Types of Peaches. S. Marinov,FACTORS AFFECTING TEXTURE: Effect of Rate of Chilling on the Variability in Texture of the Beef Round. Eric Dransfield and Richard C. D. Jones.FACTORS AFFECTING TEXTURE: Changes in the Physicochemical Properties of Rice with Aging. Yelandur M. Indudhara Swamy, Chakrabhavi M. Sowbhagya and Kshirod R. BhattacharyaFACTORS AFFECTING TEXTURE: Studies on Modification of the Shear Strength of Wheat Protein/Casein Fibers.RELATIONSHIP TO STRUCTURE: Relationship Between Structure and Texture of Extruded Soy and Cottonseed Flour Products. T. Salazar de Buckle, L. E. Zagata, A. Mercedes de Sanoval, I. Ben‐Gera and I. Shomer (Inst. de Investigaciones Technologicas, Apartado.RELATIONSHIP TO STRUCTURE: Further Investigation on the Structure of Thick Egg White. Y. Sat0 and S. Hyaakaw

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb00246.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY