Textural Quality of Ready to Eat “Shrimp Kuruma” Processed in Retortable Pouches and Aluminium Cans

2018 ◽  
pp. 377-396
Author(s):  
C. O. Mohan ◽  
C. N. Ravishankar
Keyword(s):  
Textural Quality

Microstructure and physico-chemical bases of textural quality of yam products

LWT ◽  
2011 ◽  
Vol 44 (1) ◽  
pp. 321-329 ◽  
Author(s):  
Noël Akissoe ◽  
Christian Mestres ◽  
Stephan Handschin ◽  
Olivier Gibert ◽  
Joseph Hounhouigan ◽  
...  
Keyword(s):  
Textural Quality ◽  
Physico Chemical

Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

2000 ◽  
Vol 6 (4) ◽  
pp. 323-329 ◽  
Author(s):  
J.M. Aguilera ◽  
J. Ortiz
Keyword(s):  
Thermal History ◽  
Horse Mackerel ◽  
Physical Parameters ◽  
Gel Formation ◽  
Differential Scan Ning Calorimetry ◽  
Heating And Cooling ◽  
Textural Quality ◽  
Setting Process ◽  
Young Module

Fresh paste from horse mackerel ( T. murphyi) surimi-type, was processed during setting using (2%) KCI. The paste was subjected to different heating and cooling cycles. The salt produced an improve ment in kamaboko-type gel formation. The heating and cooling cycles enhanced the setting process and improved textural quality of the resulting gel, mainly when the heating before cooling was slow. The setting process was characterized by several physical parameters: storage module ( G'), using an oscillatory rheological technique, and apparent Young module ( E), by means of mechanical compres sion tests. The enthalpic changes for gelification of the paste were determined using differential scan ning calorimetry.

Low-temperature Blanch Improves Textural Quality of French-fries

1997 ◽  
Vol 62 (3) ◽  
pp. 568-571 ◽  
Author(s):  
C.N. AGUILAR ◽  
A. ANZALDUA-MORALES ◽  
R. TALAMAS ◽  
G. GASTELUM
Keyword(s):  
Low Temperature ◽  
French Fries ◽  
Textural Quality

Mechanical Texture Measurement of Whole and Chopped Peanuts1

1989 ◽  
Vol 16 (1) ◽  
pp. 32-37 ◽  
Author(s):  
Y-C. Hung ◽  
M. S. Chinnan
Keyword(s):  
Sensory Evaluation ◽  
Objective Method ◽  
Texture Measurement ◽  
Textural Characteristics ◽  
Textural Quality ◽  
Test Cells

Abstract Different test cells (a Warner-Bratzler type blade, compression cell and a modified Kramer shear-compression cell) were compared to obtain an objective method for texture measurement of whole and chopped peanuts. The modified Kramer shear-compression cell was found to be the most sensitive in measuring textural characteristics of whole peanuts. Objective parameters, force and energy, correlated well with subjective parameters resulting from sensory evaluation, crispness and crunchiness (r2 = 0.77 and 0.79), respectively. The coefficients of determination (r2) between whole and chopped peanuts for force and energy were 0.81 and 0.72, respectively; which suggested that the modified Kramer shear-compression cell can be used to evaluate the textural quality of chopped peanuts.

scholarly journals Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Laura Raquel Marquez-Alvarez ◽  
Wilfrido Torres-Arreola ◽  
Victor Manuel Ocano-Higuera ◽  
Benjamin Ramirez-Wong ◽  
Enrique Marquez-Rios
Keyword(s):  
Plasma Protein ◽  
Hydrophobic Interactions ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Jumbo Squid ◽  
Gelling Properties ◽  
Textural Quality ◽  
Bovine Plasma ◽  
Autolytic Activity

The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared from the PC by adding different amounts of BPP (0, 1, and 2%). Dynamic oscillatory measurements indicated that systems with 1% BPP had a higher elastic modulus (G′), in which hydrophobic interactions were favored. Concerning the technological and textural quality of the gels, BPP caused a greater water holding capacity (WHC), force, cohesiveness, and elasticity, probably due to improvement of the electrostatic and hydrophobic interactions during gel formation. Scanning electron microscopy (SEM) allowed visualization of the formation of more rigid and ordered gels with less porosity when BPP was added. Therefore, the addition of BPP improved the gelling capacity of proteins extracted from giant squid.

Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure

2006 ◽  
Vol 63 (6) ◽  
pp. 1054-1057 ◽  
Author(s):  
Michiko Fuchigami ◽  
Ai Teramoto ◽  
Noriko Ogawa
Keyword(s):  
High Pressure ◽  
Textural Quality
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