Journal of texture studies最新文献_第2页

Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat 利用湿纺丝素蛋白纤维增强肉类模拟质地：一种模拟全肌肉的新方法。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-06 DOI: 10.1111/jtxs.70001

Rita Chuang, Arin Naidu, Josephine Galipon

{"title":"Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat","authors":"Rita Chuang, Arin Naidu, Josephine Galipon","doi":"10.1111/jtxs.70001","DOIUrl":"10.1111/jtxs.70001","url":null,"abstract":"<p>The increasing demand for protein-rich, plant-based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant-based fibrils and electrospun silk fibroin fibers have been explored for texture enhancement and scaffolding in both meat analogs and cell-based meats, the use of wet-spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet-spun recombinant fibroin fibers to enhance the textural properties of meat analogs. Short fibers, with varying tensile strengths and diameters, were incorporated into a commercial ground pork analog to create improved patty samples. The results showed that adding hydrophilic, 30 μm-diameter, 3-mm short protein fibers at 1% (w/w) significantly increased the springiness of the pork analog by 45%. Additionally, fiber sheets designed to mimic the endomysium structure of intramuscular connective tissue were integrated into the minced pork analog using a three-dimensional needle punching technique. This approach successfully recreated the interlacing endomysium structure found in whole-muscle pork, yielding a texture that closely matched the slice shear force, springiness, and cohesiveness of traditional pork. In conclusion, the incorporation of wet-spun protein fibers offers a promising strategy to enhance the textural qualities of meat analogs, making them more comparable to animal meat and potentially more appealing to consumers seeking high-quality plant-based alternatives.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11704076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142950697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner-Bratzler Shear Method

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-06 DOI: 10.1111/jtxs.70002

Ana Cristina Agulheiro-Santos, Graça Machado, Teresa Eusébio, Maria João Lança

{"title":"Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner-Bratzler Shear Method","authors":"Ana Cristina Agulheiro-Santos, Graça Machado, Teresa Eusébio, Maria João Lança","doi":"10.1111/jtxs.70002","DOIUrl":"https://doi.org/10.1111/jtxs.70002","url":null,"abstract":"<div>\u0000 \u0000 <p>Assessment of sea lamprey texture from the Guadiana and Mondego River basins. Lamprey has served as food for centuries, and nowadays it is highly appreciated, mainly in southern European countries. Therefore, the quality requirements of the lamprey are closely scrutinized by consumers. The texture is commonly referred to as tenderness, and is one crucial sensory attribute valued by consumers. A deep search for scientific publications about texture evaluation of lamprey allows us to conclude that there is no work published. So, a wide review was carried out on methods for evaluating fish texture. This study aims: (i) to assess the texture of specimens caught in two Portuguese rivers, Guadiana, and Mondego and (ii) to validate the Warner-Bratzler shear method for assessing sea lamprey's texture. Our results on texture of sea lampreys caught in Guadiana and Mondego River basins revealed significant differences in texture parameters, obtained through the Warner Bratzler test. Sea lamprey from Guadiana River basin exhibited lower values of firmness (123.15 N) and energy indicating softer flesh, and lampreys from Mondego River basin displayed higher firmness values (147.37 N), indicating harder flesh. This study confirmed the adequacy of the Warner-Bratzler shear method for assessing sea lamprey texture due to its sensitivity and accuracy in measuring the texture parameters obtained through force deformation curve. This knowledge will allow future studies to use a consistent method to assess texture. The certification of regional food products increases fishing communities' income and gives consumers greater confidence in the quality of these delicatessen products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream 酪蛋白酸钠/单宁酸/琥珀酸辛烯基淀粉复合物部分取代蛋清蛋白：蛋糕和冰淇淋的理化性质研究

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-12-02 DOI: 10.1111/jtxs.12870

Xiaorui Zhou, Ying Jiang, Mahmoud Youssef, Yongxin Teng, Jing Li, Bin Li, Fuchao Zhan

{"title":"Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream","authors":"Xiaorui Zhou, Ying Jiang, Mahmoud Youssef, Yongxin Teng, Jing Li, Bin Li, Fuchao Zhan","doi":"10.1111/jtxs.12870","DOIUrl":"https://doi.org/10.1111/jtxs.12870","url":null,"abstract":"<div>\u0000 \u0000 <p>The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception 口腔加工中的黏附力和黏蛋白：它们在食物相互作用、质地和感官知觉中的作用。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-26 DOI: 10.1111/jtxs.70000

Ioannis Velopoulos, Maria Dimopoulou, Jianshe Chen, Christos Ritzoulis

{"title":"Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception","authors":"Ioannis Velopoulos, Maria Dimopoulou, Jianshe Chen, Christos Ritzoulis","doi":"10.1111/jtxs.70000","DOIUrl":"10.1111/jtxs.70000","url":null,"abstract":"<div>\u0000 \u0000 <p>This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids–mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol–mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally-based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142729981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties 魔芋胶-卵磷脂复合体系的流变学和摩擦学特性：加入唾液和摩擦表面特性的影响

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-25 DOI: 10.1111/jtxs.12874

Zhihua Pang, Imane Bourouis, Mengfei Li, Cunshe Chen, Xinqi Liu

{"title":"Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties","authors":"Zhihua Pang, Imane Bourouis, Mengfei Li, Cunshe Chen, Xinqi Liu","doi":"10.1111/jtxs.12874","DOIUrl":"10.1111/jtxs.12874","url":null,"abstract":"<div>\u0000 \u0000 <p>This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM–0.01% lecithin and 1% KGM–0.2% lecithin. The study investigated the influence of both oral and artificial saliva on the rheological and tribological properties of these systems, as well as the lubrication on different friction surfaces with varying characteristics. It has been found that different friction surfaces exhibited distinct morphological features and roughness values, significantly impacting surface wettability when treated with saliva. The viscosity of KGM–lecithin composite systems increased slightly compared to KGM hydrogel. However, adding oral or artificial saliva led to a noticeable decrease in viscosity. Lecithin did not significantly alter the viscoelastic properties of KGM gel, but the incorporation of artificial and oral saliva introduced some changes. CLSM images showed that the stability and distribution of lecithin within the composite system varied with lecithin concentration and saliva type, with artificial saliva ensuring a stable and even distribution, while oral saliva caused aggregation and irregular distribution. Furthermore, the study found that the lubrication performance of the KGM-lecithin system was influenced by the properties of the friction surface, with hydrophilic rough surfaces providing superior lubrication compared to rough surfaces. The addition of lecithin enhanced lubrication across all tested surfaces, and artificial saliva surpassed oral saliva in reducing friction coefficients. These findings offer valuable insights into the potential use of KGM-lecithin composite systems as fat mimetics, particularly in enhancing lubrication for various applications.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142716479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An Exploration Into the Measurement and Reporting of Food Firmness and Hardness 食品硬度的测量和报告探索。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-18 DOI: 10.1111/jtxs.12873

Andrew J. Rosenthal

引用次数: 0

Cover Image, Volume 55, Issue 5 封面图片，第 55 卷第 5 期

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-11 DOI: 10.1111/jtxs.12876

Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki

引用次数: 0

Psychophysical and Rheological Investigation of Toothpaste Tube Squeezability: A People-Centric Approach 牙膏管可挤压性的心理物理学和流变学研究：以人为本的方法。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-07 DOI: 10.1111/jtxs.12875

Baran Teoman, Mark Vandeven, Jonathan Esposito, Cajetan Dogo-Isonagie, Andrei Potanin

{"title":"Psychophysical and Rheological Investigation of Toothpaste Tube Squeezability: A People-Centric Approach","authors":"Baran Teoman, Mark Vandeven, Jonathan Esposito, Cajetan Dogo-Isonagie, Andrei Potanin","doi":"10.1111/jtxs.12875","DOIUrl":"10.1111/jtxs.12875","url":null,"abstract":"<div>\u0000 \u0000 <p>In this work, toothpaste tube squeezability was tested by three different methods: assessment by a human panel, a tactile glove, and several purely instrumental tests. The panelists characterized squeezability in terms of the acceptability of the product. The tactile glove was utilized to determine the maximum grip forces (<i>G</i><sub>F</sub>) applied by the same panelists during their assessment. The instrumental tests consisted of emulative tests by a squeezing device and rheological tests. Along with commercial pastes, a series of samples were deliberately formulated and tested, and covered a wide range of squeezability rates of 0.07–2.31 cc/s. The study showed that it is possible to predict human sensory perception using either an emulative squeezing instrument or the rheological measurements of the pastes. The study also suggests that human perception of acceptable squeezability includes not only its low limit (pastes being hard to squeeze) but also its upper limit (pastes perceived as too runny) which may also be related to the inability of the paste to retain its shape on the brush. Based on this study consumer-acceptable ranges of rheological and squeezability parameters were defined. These results are expected to be useful, especially for oral/personal care product developers.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142605052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Difference in Drinking Times as a Function of Liquid Consistency in Adults With Oculopharyngeal Muscular Dystrophy: A Comparative Study Using Bostwick Consistometer and IDDSI Flow Test Methods 眼咽肌营养不良症成人饮水时间与液体浓度的差异：使用博斯特威克稠度仪和 IDDSI 流量测试方法的比较研究。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-07 DOI: 10.1111/jtxs.12872

Annie Villeneuve-Rhéaume, Cynthia Gagnon, Isabelle Germain, Claudia Côté

{"title":"Difference in Drinking Times as a Function of Liquid Consistency in Adults With Oculopharyngeal Muscular Dystrophy: A Comparative Study Using Bostwick Consistometer and IDDSI Flow Test Methods","authors":"Annie Villeneuve-Rhéaume, Cynthia Gagnon, Isabelle Germain, Claudia Côté","doi":"10.1111/jtxs.12872","DOIUrl":"10.1111/jtxs.12872","url":null,"abstract":"<p>The main objective was to document the differences between drinking times and oral perception between liquids in individuals with dysphagia. A second objective was to assess variations in consistency categorization across instruments. A third objective was to explore the relationship between drinking time and dysphagia severity. A sample of individuals with OPMD (<i>n</i> = 30; 40–75 years) was recruited. Participants drank 80 mL of water, followed by three blinded commercially pre-thickened cranberry cocktails (CranA, CranB, CranC). Flow rates were measured with Bostwick consistometer, IDDSI Flow Test, and Discovery HR 20 rheometer. Patient-reported outcome measures were used to assess dysphagia. Mean drinking times for participants with OPMD were as follows: 7.9 ± 4.4 s for water, 10.7 ± 4.8 s for CranA, 12.3 ± 5.7 s for CranB, and 15.2 ± 7.2 s for CranC. All four times were statistically different from each other. Participants reported noticeable differences in oral perception. The Bostwick flow rates were different for all three cocktails. Based on IDDSI Flow Test, CranA was categorized as IDDSI level-2, while both CranB and CranC were categorized as IDDSI level-3. Correlations ranging from 0.39 to 0.55 were found between drinking times and dysphagia severity. In conclusion, liquids within the same IDDSI category can have different Bostwick flow rates and oral perception. The hypothesis that participants with OPMD may find certain liquids more challenging to swallow, despite being in the same IDDSI category, deserves further exploration in future studies.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12872","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142605003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase 通过分散甘油三酯相的结晶改变乳液的口腔摩擦学。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-04 DOI: 10.1111/jtxs.12871

Philipp R. Schochat, Lina Lepp, Heike P. Karbstein, Nico Leister

{"title":"Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase","authors":"Philipp R. Schochat, Lina Lepp, Heike P. Karbstein, Nico Leister","doi":"10.1111/jtxs.12871","DOIUrl":"10.1111/jtxs.12871","url":null,"abstract":"<p>Suspoemulsions are used for food, cosmetic and pharmaceutical products, including food such as dairy products and non-dairy alternatives. Product properties, such as flow behavior or sensory perception of non-dairy products differ from those of dairy products and are therefore perceived by consumers as products of inferior quality. One reason for this may be the crystallization behavior of the added triglycerides leading to differences in solid fat content in comparison to cow milk. This is discussed with the solidity of the dispersed phase as a parameter of suspoemulsions. The solidity was varied by using low and high melting triglycerides and measuring at different temperatures. The dispersed phase fraction is <i>φ</i> = 30%. The droplet size distribution showed a <i>x</i><sub>50,3</sub> of 1.2 and 3.66 μm, mimicking the droplet sizes of milk and dairy cream. Rheological frequency sweeps were carried out within a temperature range from 5°C to 50°C. The differences in solidity of the dispersed phase caused no changes in viscosity at each temperature. In contrast, oral tribology distinguished different solidities of the dispersed phase with changes in the friction coefficient. The friction coefficient was determined for increasing rotational speeds (0.01–100 mm/s), to compare the so called Stribeck curves with each other. In general, with increasing solidity of the dispersed phase, the friction coefficient increases. Comparing the Stribeck curves of pure butter fat suspoemulsion with those of plant-based fat suspoemulsions, different plant-based fats can be mixed, to mimic the friction profile of milk products in plant-based alternatives.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12871","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142576402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0