金枪鱼肌肉的综合纹理表征推动植物基类似物的发展。

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Daphne Jumilla-Lorenz, Dolors Parés
{"title":"金枪鱼肌肉的综合纹理表征推动植物基类似物的发展。","authors":"Daphne Jumilla-Lorenz,&nbsp;Dolors Parés","doi":"10.1111/jtxs.70043","DOIUrl":null,"url":null,"abstract":"<p>This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests were performed on samples from both groups of species (<i>n</i> = 64): Texture Profile Analysis, surface compression, puncture, shear, and tensile tests. The anisotropic nature of tuna muscle was evaluated by applying forces both perpendicular and parallel to connective tissue layers. Results revealed minimal textural differences between bluefin and yellowfin species, though significant anisotropy was observed across all mechanical tests depending on test methodology and attribute. Force-distance curves from puncture tests demonstrated a strong correlation (<i>R</i><sup>2</sup> &gt; 0.80) between force peaks and the physical location of myocommata, confirming the structural importance of connective tissue layers. Raw tuna muscle exhibited low cohesiveness (15%–21%) and moderate firmness with fracturability under compression, particularly when force was applied perpendicular to connective tissue layers. These findings establish quantitative reference ranges for multiple texture parameters that are essential for developing authentic plant-based tuna alternatives, potentially addressing sustainability challenges in vulnerable tuna fisheries while meeting consumer expectations for raw fish applications.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70043","citationCount":"0","resultStr":"{\"title\":\"Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs\",\"authors\":\"Daphne Jumilla-Lorenz,&nbsp;Dolors Parés\",\"doi\":\"10.1111/jtxs.70043\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests were performed on samples from both groups of species (<i>n</i> = 64): Texture Profile Analysis, surface compression, puncture, shear, and tensile tests. The anisotropic nature of tuna muscle was evaluated by applying forces both perpendicular and parallel to connective tissue layers. Results revealed minimal textural differences between bluefin and yellowfin species, though significant anisotropy was observed across all mechanical tests depending on test methodology and attribute. Force-distance curves from puncture tests demonstrated a strong correlation (<i>R</i><sup>2</sup> &gt; 0.80) between force peaks and the physical location of myocommata, confirming the structural importance of connective tissue layers. Raw tuna muscle exhibited low cohesiveness (15%–21%) and moderate firmness with fracturability under compression, particularly when force was applied perpendicular to connective tissue layers. These findings establish quantitative reference ranges for multiple texture parameters that are essential for developing authentic plant-based tuna alternatives, potentially addressing sustainability challenges in vulnerable tuna fisheries while meeting consumer expectations for raw fish applications.</p>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"56 5\",\"pages\":\"\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-10-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70043\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70043\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70043","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究介绍了蓝鳍金枪鱼和黄鳍金枪鱼肌肉的全面纹理特征,为开发用于原料消费的植物性类似物(PBAs)建立参考参数。对两组样品(n = 64)进行了五项仪器纹理测试:纹理轮廓分析、表面压缩、穿刺、剪切和拉伸测试。通过对结缔组织层施加垂直和平行的力来评估金枪鱼肌肉的各向异性。结果显示,蓝鳍金枪鱼和黄鳍金枪鱼之间的纹理差异很小,尽管根据测试方法和属性,在所有机械测试中都观察到显著的各向异性。穿刺试验的力-距离曲线显示力峰值与肌瘤的物理位置之间有很强的相关性(R2 > 0.80),证实了结缔组织层在结构上的重要性。生金枪鱼肌肉表现出较低的内聚性(15%-21%)和中等强度的压缩性,特别是当力垂直于结缔组织层时。这些发现为多种质地参数建立了定量参考范围,这对于开发真正的植物性金枪鱼替代品至关重要,可能解决脆弱金枪鱼渔业的可持续性挑战,同时满足消费者对生鱼应用的期望。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs

This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests were performed on samples from both groups of species (n = 64): Texture Profile Analysis, surface compression, puncture, shear, and tensile tests. The anisotropic nature of tuna muscle was evaluated by applying forces both perpendicular and parallel to connective tissue layers. Results revealed minimal textural differences between bluefin and yellowfin species, though significant anisotropy was observed across all mechanical tests depending on test methodology and attribute. Force-distance curves from puncture tests demonstrated a strong correlation (R2 > 0.80) between force peaks and the physical location of myocommata, confirming the structural importance of connective tissue layers. Raw tuna muscle exhibited low cohesiveness (15%–21%) and moderate firmness with fracturability under compression, particularly when force was applied perpendicular to connective tissue layers. These findings establish quantitative reference ranges for multiple texture parameters that are essential for developing authentic plant-based tuna alternatives, potentially addressing sustainability challenges in vulnerable tuna fisheries while meeting consumer expectations for raw fish applications.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信