Journal of texture studies最新文献_第7页

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods 使用不同冷冻方法冷冻储存孟买鸭（Harpadon nehereus）鱼糜期间的质量变化。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-07 DOI: 10.1111/jtxs.12824

Jing Yang, Yuxin Jiang, Mingao Li, Shanggui Deng, Yuanpei Gao, Yi Hu

{"title":"Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods","authors":"Jing Yang, Yuxin Jiang, Mingao Li, Shanggui Deng, Yuanpei Gao, Yi Hu","doi":"10.1111/jtxs.12824","DOIUrl":"10.1111/jtxs.12824","url":null,"abstract":"To inhibit the quality deterioration caused by the frozen storage of surimi products, this work investigated the effect of freezing methods, including raw-freezing-setting-heating, raw-setting-freezing-heating, and raw-setting-heating-freezing, on quality changes in surimi gel. The moisture loss, physical–chemical properties, and protein structure conformation of surimi gel derived from Bombay duck (BD) were assessed following frozen storage periods of 20, 40, and 60 days. The findings suggest that the raw-setting-heating-freezing method yielded optimal surimi gel properties with extended frozen storage time. Employing this approach led to a reduction in thawing loss, while cooking loss remained constant. After 60 days of frozen storage, the hardness exhibited an initial increase followed by a subsequent decrease, and water-holding capacity increased to 68.2%. Notably, the impact on surimi gel during the late stage of frozen storage was more pronounced throughout the formation of ice crystals, resulting in decreased disulfide bond content. Scanning hematoxylin–eosin (HE) staining slices of samples following thawing and heating demonstrated that the raw-setting-heating-freezing method could better resist the effect of ice crystals in frozen storage period on surimi tissue, while the gel on setting process could delay the erosion imposed on by ice crystals during frozen storage. This study provides a scientific foundation for the industrialization on frozen BD surimi products.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140059683","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

Sensory properties of thickened and protein-enriched plant-based frozen desserts 增稠和富含蛋白质的植物性冷冻甜点的感官特性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-07 DOI: 10.1111/jtxs.12825

Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney

{"title":"Sensory properties of thickened and protein-enriched plant-based frozen desserts","authors":"Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney","doi":"10.1111/jtxs.12825","DOIUrl":"10.1111/jtxs.12825","url":null,"abstract":"The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture-modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant-based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant-based alternatives. This study investigated the sensory properties of a thickened protein-enhanced ice cream (dairy and whey) compared to thickened protein-enhanced plant-based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check-all-that-apply [CATA]), and dynamic (temporal check-all-that-apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant-based samples did not. TCATA identified that the plant-based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant-based samples did not pass the IDDSI test. The study identified that although plant-based foods strive to mimic conventional dairy products, they have different textural and flavor properties.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12825","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140059684","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

Is food preference innate instinct driven or human's free will? 食物偏好是与生俱来的本能还是人类的自由意志？

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-02-17 DOI: 10.1111/jtxs.12822

Weiyue Shi, Thomas Eidenberger

引用次数: 0

New insight in characterization of red wine astringency using soft tribology method 使用软摩擦学方法表征红葡萄酒涩味的新见解

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-02-05 DOI: 10.1111/jtxs.12820

Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang

{"title":"New insight in characterization of red wine astringency using soft tribology method","authors":"Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang","doi":"10.1111/jtxs.12820","DOIUrl":"https://doi.org/10.1111/jtxs.12820","url":null,"abstract":"The variation of friction coefficient (μ) of model wine and model saliva mixtures with entrainment speed (VR) on simulated oral surfaces was evaluated by oral tribology. Combined with techniques of dynamic light scattering (DLS), atomic force microscopy (AFM), rheometer, and quartz crystal microbalance with dissipation monitoring (QCM-D), the correlation between characteristics of the model wine and model saliva mixtures (particle size and morphology, suspension viscosity, adsorption film thickness, and viscoelasticity) and the oral lubrication loss was established. The results showed that the higher the concentration of tannin in the model wine, the larger the size of the complexes with the model saliva, and the higher the thickness, viscoelasticity, and roughness of the adsorption film formed, which resulted in the increase of friction coefficient in the boundary lubrication regime. Different from previous results, it is found that the maximum value of the friction coefficient (μmax) in the boundary regime has the best positive correlation with the astringency perception intensity of the model wine accordingly.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139695313","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

Improving the swallowability of representative foods for the elderly and people with dysphagia 改善老年人和吞咽困难患者吞咽有代表性食物的能力

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-02-05 DOI: 10.1111/jtxs.12821

Xingbang Qiu, Min Zhong, Wenhu Xu

引用次数: 0

Evaluating the sensory properties of hybrid (meat and plant-based) burger patties 评估混合（肉类和植物）汉堡肉饼的感官特性

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-01-18 DOI: 10.1111/jtxs.12819

Shu Wei Chin, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth

{"title":"Evaluating the sensory properties of hybrid (meat and plant-based) burger patties","authors":"Shu Wei Chin, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth","doi":"10.1111/jtxs.12819","DOIUrl":"https://doi.org/10.1111/jtxs.12819","url":null,"abstract":"Consumer interest in alternative plant-based foods is growing, including products where plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the fundamental changes in sensorial (textural) properties between meat and plant proteins using a hybrid protein burger matrix. Burger patties were used as a model, prepared with a range of protein composition (beef: plant-based protein; 100:0, 75:25, 50:50, 25:75, and 0:100) with identical added fat (17%) and at two salt (0 and 0.6%) contents. Conventional sensory descriptive profiling elicited 21 sensory attributes and profiles of samples were obtained to explore relationship(s) with composition. Early-stage oral processing texture attributes were well-differentiated across the sample space, while less discrimination was observed across samples for latter stage mastication texture attributes. Animal meat content increased scores for saltiness and flavor intensity indicating that plant-based meat analogues require a higher salt content to achieve similar levels of salt and flavor perception. These findings provide key insights into the impact of meat and/or plant-based protein composition on sensory properties in a hybrid burger patty model system. Future work should consider the mechanical properties of such products with the objective of finetuning ingredients and processing to obtain meat analogues with desirable sensorial attributes.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12819","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139494462","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

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt 大豆壳多糖影响植物酸奶的理化性质和乳酸菌增殖

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-12-13 DOI: 10.1111/jtxs.12818

Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, Dong Hua, Jun Liu, Dafei Huo, He Liu

{"title":"Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt","authors":"Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, Dong Hua, Jun Liu, Dafei Huo, He Liu","doi":"10.1111/jtxs.12818","DOIUrl":"10.1111/jtxs.12818","url":null,"abstract":"As a by-product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant-based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS-added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138631527","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

Prediction of viscoelastic properties of peanut-based 3D printable food ink 预测花生基三维可打印食品油墨的粘弹性能。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-12-05 DOI: 10.1111/jtxs.12817

Amaresh Kadival, Jayeeta Mitra, Manish Kaushal, Rajendra Machavaram

引用次数: 0

A quantitative information measure applied to texture perception attributes during mastication 一种用于咀嚼过程中纹理感知属性的定量信息测量方法。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-12-04 DOI: 10.1111/jtxs.12816

Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus Stieger, Erik van der Linden, Theo Odijk

引用次数: 0

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut 蒸汽爆炸对槟榔形态、质地和成分特征的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-29 DOI: 10.1111/jtxs.12809

Bowen Yang, Yaping Xu, Xiaoning Kang, Zonghua Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Haiming Chen

{"title":"Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut","authors":"Bowen Yang, Yaping Xu, Xiaoning Kang, Zonghua Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Haiming Chen","doi":"10.1111/jtxs.12809","DOIUrl":"10.1111/jtxs.12809","url":null,"abstract":"To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibers, steam explosion was used to soften betel nuts. The effect of three operating parameters (pressure holding time, explosion pressure, and initial moisture content) on the morphology, texture, and chemical composition of the betel nuts was investigated. The fiber hardness and Shore hardness decreased by 56.17%–89.28% and 7.03%–34.29%, respectively, and the transverse tensile strength and fiber tensile strength also decreased by up to 60.72% and 24.62%, respectively. Moreover, the coefficient of static friction and moisture content increased. After steam explosion, the betel nut increased in transverse diameter, became darker and more yellow–red in color, and showed a damaged microstructure. The contents of free phenol and alkaloids decreased after steam explosion treatment, with free phenols and total alkaloids decreasing from 34.32 mg(GAE)/g and 7.84 mg/g to 21.58 mg(GAE)/g and 6.50 mg/g, respectively, after the A-50 s treatment condition. The steam explosion increased the quantity of phenols, alkaloids, and soluble solids released from the betel nut under the same simulated release conditions of the texture analyzer. The research also showed that increased pressure holding time and explosion pressure enhanced the explosion efficiency, while the initial moisture content was reduced the explosion efficiency. Therefore, steam explosion is an effective pretreatment approach to soften betel nut and facilitate healthy development of the betel nut industry.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138460660","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