摘要:

AbstractPsychophysical measurement seeks functional relations between instrumentally measured quantities and subjective perceptions. The review concerns the sequence of operations needed to construct meaningful scales for dimensions of perceived texture. Initial investigations require delimitations of the range of texture description in order to select ‘fundamental’ perceptual dimensions. Once dimensions such as subjective hardness or viscosity are selected, the next step is to develop an appropriate scale of magnitude. Placing products into verbal categories or into an ordinal arrangement cannot provide the necessary scale. However, when a scale is set up so that differences or ratios of scale values are meaningful, then an equation can be chosen to describe perceptual strength as a function of physical intensity. By constructing valid scales of perceived texture, it is possible to expand the applications of sensory scaling to encompass the optimization of products and the quality control of food materials under developm

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00618.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractA simple rapid non‐destructive test and apparatus were developed for quantifying tenderness of beef carcasses. A probe with ten 1/2 inch diameter needles mounted on a manifold is pressed manually two inches into the rib eye. Measurements of maximum force during penetration into the cold rib eye on the day after slaughter correlated well with subjective panel tenderness scores on the same meat cooked after one week of agin

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00619.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractForces required to puncture firm ripe Tioga strawberries were dependent on the shape and physical dimensions of the punch used. They increased as the area, circumference or total contact surface area of the punch increased. The physical dimensions of the punch were responsible for 83 to 85% of variations in puncture forces. Punch circumference, punch area, and punch total contact surface area were equally effective in estimating the force required to puncture Tioga strawberries.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00620.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractThe apparent sweetness of five different hydrocolloid gels prepared with equal amounts of sodium Sucaryl varied significantly (P<0.01) when tested in a multiple paired arrangement by seven trained judges. Results from four replications consistently showed sweetness to be the greatest in carrageenan gels and the least in cornstarch gels. It was intermediate in low methoxyl pectin, agar and gelatin gels. Concentrations of gelling agents were selected to produce gels comparable in hardness. Characterization of mechanical textural properties with the GF‐Zenken Texturometer showed that gels of cornstarch and gelatin were more cohesive, springy, chewy and gummy than those of agar, low methoxyl pectin and carrageenan (P<0.01). These findings suggested that gels which take more effort to disintegrate limit taste perception. Multiple regression analyses showed that the measured mechanical textural parameters accounted for 52.3% of the variability in sweetness scores suggesting that other characteristics may also play a role. Inspection of correlation coefficients of sweetness with single textural parameters showed no one characteristic as a dominating influence over sweetnes

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00621.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractTexture of shrimp was influenced by pH, cooking time, and length of storage but not by the method of thawing the raw product or the soluble solids contents of the sauce. Shrimp cooked for 2, 5, 10, and 15 min required larger forces to shear than raw shrimp. Larger shear forces were also found with lengthening either the cooking or the storage periods. Shrimps packed in cocktail sauce maintained at pH 6.0 or 8.0 were more tender than those packed at pH 4.0.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00622.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractRheological measurements were made with the Weissenberg Rheogoniometer on a series of unctuous materials including butter, margarine, an ointment, and gels prepared from sodium carboxymethylcellulose of a low degree of substitution. In steady shear, these substances show a sharply peaked stress overshoot. The stress response to an imposed sinusoidal strain is almost a square wave. These responses may be qualitatively described by a modified Bingham body consisting of a viscous element of viscosity, ν, a yield element having a yield stress of s̀0,rat rest and s̀0,swhen moving (s̀0,r≥s̀0,s), and an elastic element of modulus,G, connected in series.The response of this model for imposed steady and sinusoidal shear has been calculated in terms of the model parameters. The boundary condition equations for the imposed sinusoidal shear case cannot be solved in a closed form. Numerical solutions were obtained by computer for the full range of the parameters using a successive approximation technique. The predictions of this model are in good agreement with experimental results, and enable such results to be interpreted in terms of meaningful physical para

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00623.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractA discussion of children’s and teenagers’ attitudes to food texture is presented based on published data relative to growth and development and on information obtained from original consumer interviews. It is pointed out that, in this population group, physiological factors appear to be dominant in shaping attitudes to texture. These are modified by psychological, social, cultural, and other factors in the adult consumer. With both children and teenagers, texture is an important attribute of foods influencing their likes and dislikes. In the young child, attitudes to food texture follow the developmental sequence of oral functions, and textures are rejected which are difficult to manipulate in the mouth at a particular stage of physical development. The high degree of texture awareness of teenagers may possibly surpass that of adults. Teenagers also appear to have a better understanding of the concept of texture suggesting that this attribute may assume greater importance with the oncoming generation of adult consum

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00624.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractA modified texture profile analysis with the Instron Universal Testing Apparatus was used to measure hardness and chewiness of precooked freeze‐dried beef cubes in order to determine the influence of processing and reconditioning. Two different plate temperatures were used during freeze‐drying, and the resulting product was reconditioned at four different water activities in addition to the dry and fully rehydrated product. Reconditioning temperatures of 52, 70, and 100°F were investigated. The results revealed that the hardness and chewiness values were the highest at water activities of 0.4 to 0.6 and with the product freeze‐dried at a plate temperature of 105°F. The influence of reconditioning temperature was inconsistent, apparently due to an interaction between the water activity and the plate temp

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00625.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractA trained panel was used to evaluate degrees of flexibility, hardness, chewiness, and juiciness, while an untrained panel indicated hedonic values for texture on a rating scale. A multiple regression analysis showed that 83% of the variation in the hedonic ratings could be accounted for by sensory scores on flexibility, hardness, and chewiness.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00626.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractViscometric properties of polyoxyethylene (4) lauryl ether (Brij 30) in hydroxyethylcellulose (HEC) dispersions were evaluated over a concentration range of 2.0–3.5% HEC and 0–16% Brij 30. Three rheological models: the modified Shangraw structure equation, the Steiger‐Trippi‐Ory equation and the power‐law model were fitted to the data and found to describe accurately the flow behaviour of the dispersions at 30.0°C between shear rates of 8.5–685 s‐1.Variation of model parameters with surfactant (Brij 30) concentration was computed for each HEC dispersion. A shear sensitive interaction between the surfactant and the cellulose pol

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00627.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY