Journal of texture studies最新文献_第9页

A review on stringiness property of cheese and the measuring technique 奶酪的粘稠性及其测定技术综述。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-20 DOI: 10.1111/jtxs.12815

Qai-Yeing Lim, Lai-Hoong Cheng

引用次数: 0

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement 利用录像分析、剪切力和生物电阻抗测量等方法分析冷冻鸡胸肉的适宜解冻点。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-20 DOI: 10.1111/jtxs.12814

Yanqiu Feng, Xinyao Zhu, Peng Wang, Xinglian Xu, Qian Xiao, Xuan Liu, Xianming Zeng, Tinghui Zhao

{"title":"Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement","authors":"Yanqiu Feng, Xinyao Zhu, Peng Wang, Xinglian Xu, Qian Xiao, Xuan Liu, Xianming Zeng, Tinghui Zhao","doi":"10.1111/jtxs.12814","DOIUrl":"10.1111/jtxs.12814","url":null,"abstract":"This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138174588","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

Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation 基于分子动力学模拟的大豆油对鱼糜凝胶的冷冻保护作用及其机理。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-15 DOI: 10.1111/jtxs.12812

Zhiwen Shen, Huaqian Gao, Wanqi Peng, Faxiang Wang, Yongle Liu, Jinhong Wu, Shaoyun Wang, Xianghong Li

{"title":"Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation","authors":"Zhiwen Shen, Huaqian Gao, Wanqi Peng, Faxiang Wang, Yongle Liu, Jinhong Wu, Shaoyun Wang, Xianghong Li","doi":"10.1111/jtxs.12812","DOIUrl":"10.1111/jtxs.12812","url":null,"abstract":"The effect of soybean oil (SO) on freeze-thaw (F-T)-treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F-T-treated samples, surimi gels supplemented with SO had a more uniform microstructure. Simultaneously, when SO was added from 0% to 7% in the F-T-treated samples, the gel strength increased from <math>\u0000 <mrow>\u0000 <mn>46.66</mn>\u0000 <mspace></mspace>\u0000 <mtext>to</mtext>\u0000 <mspace></mspace>\u0000 <mn>51.86</mn>\u0000 <mspace></mspace>\u0000 <mi>N</mi>\u0000 <mo>·</mo>\u0000 <mi>mm</mi>\u0000 </mrow></math> (p < .05), the physically bound water was increased from 92.90% to 94.15% (p < .05), and storage modulus was increased from 5939 to 6523 Pa. Triglycerides of SO generated hydrophobic interactions with myosin mainly in carbon chains. Computational results from MD simulations illustrated that the structure of myosin combined with triglycerides was more stable than that of myosin alone during temperature fluctuations (−20 to 4°C). During ice crystal growth, triglycerides absorbed on the myosin surface inhibited the growth of surrounding ice crystals and mitigated the ice crystal growth rate (from 7.54 to 5.99 cm/s). The addition of SO during the F-T treatments allowed myosin to be less negatively affected by ice crystal formation and temperature fluctuations and ultimately contributed to the formation of a more uniform network gel structure.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134649236","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

3D printed meat and the fundamental aspects affecting printability 3D打印肉和影响可打印性的基本方面。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-05 DOI: 10.1111/jtxs.12805

Sai Sathvika Moparthi, Gokul Krishna L., Rahul Karyappa, Rituja Upadhyay

引用次数: 0

Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles 悬臂梁弯曲作为一种潜在的方法来确定煮熟的乌冬面条的弹性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-05 DOI: 10.1111/jtxs.12810

Song Jiang, Congmei Xu, Yiyi Jiang, Bin Xu, Shuyi Liu

{"title":"Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles","authors":"Song Jiang, Congmei Xu, Yiyi Jiang, Bin Xu, Shuyi Liu","doi":"10.1111/jtxs.12810","DOIUrl":"10.1111/jtxs.12810","url":null,"abstract":"Elasticity is a critical measure of the eating quality of Udon noodles. To characterize the elasticity of Udon noodles, an instrumental method based on the cantilever beam bending test was established. Firstly, the optimum test parameters were determined. Then, texture profile analysis, compression, tension, and cantilever beam bending methods were used to measure the elasticity of 25 commercial Udon noodles with different shapes and sizes, and the correlations between elasticity obtained by the above instrumental methods and sensory evaluation were analyzed. Finally, how the shape and size of Udon noodles influenced their elasticity was discussed in detail. Within the deflection of 2.0 mm, the force increased approximately linearly with increasing deflection, and moderate loading speed (0.5–1.0 mm/s) should be used in the cantilever beam bending experiments to improve the accuracy of results. The bending stiffness obtained by the cantilever beam bending method exhibited a higher coefficient of variation and stronger correlation with the elasticity of sensory evaluation than other instrumental methods. Furthermore, the Udon noodle sample with a higher size, especially the thickness, had higher elasticity, and the Udon noodle sample with a rectangular cross-section showed higher elasticity than that with a circular cross-section. In conclusion, the bending stiffness determined by the cantilever beam bending method could be used to characterize the elasticity of cooked Udon noodles.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71482915","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

Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism 果实提取物增强黄花鱼鱼糜凝胶行为的理化性质和分子机制。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-03 DOI: 10.1111/jtxs.12811

Xinyan Wang, Songyi Lin, Ruichun Wang, Junbo Chu, Liu Dong, Simin Zhang

{"title":"Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism","authors":"Xinyan Wang, Songyi Lin, Ruichun Wang, Junbo Chu, Liu Dong, Simin Zhang","doi":"10.1111/jtxs.12811","DOIUrl":"10.1111/jtxs.12811","url":null,"abstract":"The aim of this study was to investigate the effects of grape seed extract (GSE), acerola cherry extract (ACE), and blueberry extract (BBE) on the physicochemical properties and structure of the yellow croaker surimi gel. In addition, molecular docking and molecular dynamics (MD) simulation were utilized to study the binding mechanism of yellow croaker's fibrillin and fruit extracts. Surimi gel with 1.5% GSE, ACE, and BBE had the highest water holding capacity, hardness, chewability, cohesion, breaking force, breaking distance, gel strength, and densest 3D network structure, according to the experiment's findings. Nevertheless, the cross-linking of proteins in surimi was blocked with the further increase of fruit extract (1.5%–2.0%), and the existing network of surimi was weakened or even destroyed. Three fruit extracts had little effect on the secondary structure of the surimi gel. Besides, hydrophobic and disulfide bonds are the main chemical bonds of croaker surimi. Molecular docking showed that B-type procyanidine (BP) interacted with ASN-183, SER-571, ASP-525, ARG-350, LYS-188, GLU-349, CYS-353, and other active amino acids in croaker protein. Moreover, it can form strong hydrogen bond interaction with ASN-183, SER-571, ASP-525, and ARG-350 at the active sites of protein. The BP-Larimichthys crocea protein system's MD simulation was carried out, and calculations for the simulation's root mean square deviation, root mean square fluctuation, radius of gyration, solvent accessible surface area, and hydrogen bonds were made. It was found that these indices can demonstrate that the BP binding contributes to the stability of the yellow croaker structure.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71424566","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 thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin 明胶和麦芽糊精混合使用的营养支持患者肠内营养配方的流变学和热特性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-10-25 DOI: 10.1111/jtxs.12808

Sara Bazrafshan, Maryam Mizani, Gholamreza Pazuki, Shahla Shahriari

{"title":"Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin","authors":"Sara Bazrafshan, Maryam Mizani, Gholamreza Pazuki, Shahla Shahriari","doi":"10.1111/jtxs.12808","DOIUrl":"10.1111/jtxs.12808","url":null,"abstract":"Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin-maltodextrin binary biopolymer system has been incorporated into a semi-solid formula. The I-optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G′ > G″ in the frequency sweep test with no cross-over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol-to-solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin-to-maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between −4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube-feeding patients, with a gelatin-to-maltodextrin ratio of 4.35:3.64% w/w on day 17.4.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50161977","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

Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process 一种新系统的开发和验证，该系统结合了一种新的咀嚼模拟器和分析方法，用于模拟人类软糖咀嚼过程。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-10-24 DOI: 10.1111/jtxs.12804

Reina Kanda, Motoki Inoue, Tomoko Hisajima, Yoshio Toyama

{"title":"Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process","authors":"Reina Kanda, Motoki Inoue, Tomoko Hisajima, Yoshio Toyama","doi":"10.1111/jtxs.12804","DOIUrl":"10.1111/jtxs.12804","url":null,"abstract":"During mastication, food undergoes state and texture changes influenced by various mechanical properties, including compression and fracturing of the molar teeth, mixing with saliva, and oral temperature. Prior studies have explored mastication simulators, however, no studies have assessed the forces and duration applied to the molars by the food during bolus formation. In this study, we developed a novel system that integrates a masticatory simulator and analysis method to evaluate mechanical properties. We developed ORAL-MAPS which is equipped with 6-axis force sensor, pneumatic pressure control mechanism, vertical movement, molar-like module, artificial saliva injection unit, and temperature control apparatus. A gap exists between the upper and lower unit at the closest point, allowing the sensor to measure vertical upward force and duration from food, while compressed air provides constant downward pressure. We hypothesized a correlation between the total integrated muscle activity ratio obtained from the human masseter muscle electromyography (iEMG). We compared the normalized impulse obtained from ORAL-MAPS with the normalized total iEMG obtained from human studies with four different types of gummy candies. As a result, the normalized total impulse of gummy candies A, B, C, and D were 1.00 ± 0.00, 1.29 ± 0.06, 0.95 ± 0.00, and 0.39 ± 0.0, respectively. The normalized total iEMG of the same gummy candies were 1.00 ± 0.00, 1.23 ± 0.15, 0.98 ± 0.09, and 0.45 ± 0.07, respectively. Thus, no significant difference was observed between the normalized total impulse obtained in vitro and the normalized total iEMG values for masticating the gummy candies B, C, and D (p > .05).","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49691108","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 tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea) 增稠番茄汤的感官特性通过不同的蛋白质来源（乳清、大豆、大麻和豌豆）得到增强。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-10-19 DOI: 10.1111/jtxs.12807

Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney

{"title":"Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)","authors":"Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney","doi":"10.1111/jtxs.12807","DOIUrl":"10.1111/jtxs.12807","url":null,"abstract":"Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine-point hedonic scales and check-all-that-apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off-flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12807","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49678871","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

Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis 使用自动图像分析对肉类类似物视觉纤维性的定量表征。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-10-19 DOI: 10.1111/jtxs.12806

Yizhou Ma, Miek Schlangen, Jelle Potappel, Lu Zhang, Atze Jan van der Goot

{"title":"Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis","authors":"Yizhou Ma, Miek Schlangen, Jelle Potappel, Lu Zhang, Atze Jan van der Goot","doi":"10.1111/jtxs.12806","DOIUrl":"10.1111/jtxs.12806","url":null,"abstract":"A desirable quality of plant-based meat analogues is to resemble the fibrous structure of cooked muscle meat. While texture analysis can characterize fibrous structures mechanically, assessment of visual fibrous structures remains subjective. Quantitative assessment of visual fibrous structures of meat analogues relies on expert knowledge, is resource-intensive, and time-consuming. In this study, a novel image-based method (Fiberlyzer) is developed to provide automated, quantitative, and standardized assessment of visual fibrousness of meat analogues. The Fiberlyzer method segments fibrous regions from 2D images and extracts fiber shape features to characterize the fibrous structure of meat analogues made from mung bean, soy, and pea protein. The computed fiber scores (the ratio between fiber length and width) demonstrate a strong correlation with expert panel evaluations, particularly on a per-formulation basis (r2 = 0.93). Additionally, the Fiberlyzer method generates fiber shape features including fiber score, fiber area, and the number of fiber branches, facilitating comparisons of structural similarity between meat analogue samples and cooked chicken meat as a benchmark. With a simple measurement setup and user-friendly interface, the Fiberlyzer method can become a standard tool integrated into formulation development, quality control, and production routines of plant-based meat analogue. This method offers rapid, cheap, and standardized quantification of visual fibrousness, minimizing the need for expert knowledge in the process of quality control.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12806","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49678870","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