Instrumental texture

Handbook of Seafood and Seafood Products Analysis

Volumn , Issue , 2009, Pages 425-437

  Sánchez Alonso, Isabel ^a   Barroso, Marta ^a   Careche, Mercedes ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN; MAMMALS; MUSCLE;

CONNECTIVE TISSUES; FISH AND FISH PRODUCTS; FISH FILLET; FISH MUSCLES; INSTRUMENTAL TEXTURE; MUSCLE FIBER; STRUCTURAL CONFIGURATIONS; TEXTURE CHARACTERISTICS;

FISH;

EID: 85057422028     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (101)

1. Mackie, I.M. The effects of post-mortem storage of fish muscle proteins, In: Methods to Determine the Freshness of Fish in Research and Industry. Olafsdóttir, G., Luten, J., Dalgaard, P., Careche, M., Verrez-Bagnis, V., Martinsdóttir, E., and Heia, K., Eds. International Institute of Refrigeration: Paris, France, 185, 1997.
2. Szczesniak, A.S. Sensory texture profiling-Historical and scientific perspectives. Food Technol., 52, 54, 1998.
3. Szczesniak, A.S. Texture is a sensory property. Food Qual. Prefer., 13, 215, 2002.
4. Bremner, H.A., Olley, J., and Vail, A.M.A. Estimating time-temperature effects by rapid systematic sensory methods. In: Seafood Quality Determination. Kramer, D.E. and Liston, J., Eds. Elsevier: Amsterdam, the Netherlands, 413, 1987.
5. Bourne, M.C. Food texture and viscosity: Concept and measurement. In: Food Texture and Viscosity: Concept and Measurement. Taylor, S.L., Ed. Academic Press: New York, 2002.
6. van Vliet, T. Rheological classification of foods and instrumental techniques for their study. In: Food Texture: Measurement and Perception. Rosenthal, A.J., Ed. Aspen Publishers Inc.: Gaithersburg, MD, 65, 1999.
7. Barroso, M., Careche, M., and Borderias, A.J. Quality control of frozen fish using rheological techniques. Trends Food Sci. Technol., 9, 223, 1998.
8. Barroso, M., Careche, M., and Borderias, A.J. Evaluation of fish freshness using mechanical methods. In: Methods to Determine the Freshness of Fish in Research and Industry. Olafsdottir, G., Luten, J.B., Dalgaard, P., Careche, M., Verrez-Bagnis, V., Martinsdottir, E., and Heia, K., Eds. International Institute of Refrigeration: Paris, France, 355, 1997.
9. Hyldig, G. and Nielsen, D. A review of sensory and instrumental methods used to evaluate the texture of fish muscle. J. Texture Stud., 32, 219, 2001.
10. Kramer, A., Burkhardt, G.T., and Rogers, H.P. The Shear-Press, a device for measuring food quality. The Canner, 12, 34, 1951.
11. Voisey, P.W. and Kloek, M. Effect of cell-size on the performance of the shear-compression texture test cell. J. Texture Stud., 12, 133, 1981.
12. Timbers, G.E., Voisey, P.W., and Kloek, M. Influence of number and thickness of the blades on the performance of the Kramer-type shear-compression cell. J. Texture Stud., 16, 303, 1985.
13. Borderias, A.J., Lamua, M., and Tejada, M. Texture analysis of fish fillets and minced fish by both sensory and instrumental methods. J. Food Technol., 18, 85, 1983.
14. Krueger, D.J. and Fennema, O.R. Effect of chemical additives on toughening of fillets of frozen Alaska pollack (Theragra chalcogramma). J. Food Sci., 54, 1101, 1989.
15. Hallier, A., Chevallier, S., Serot, T., and Prost, C. Freezing-thawing effects on the colour and texture of European catfish flesh. Int. J. Food Sci. Technol., 43, 1253, 2008.
16. Sánchez-Alonso, I. and Borderías, A.J. Technological effect of red grape antioxidant dietary fibre added to minced fish muscle. Int. J. Food Sci. Technol., 43, 1009, 2008.
17. Sánchez-Alonso, I., Hají-Maleki, R., and Borderías, A.J. Wheat fiber as a functional ingredient in restructured fish products. Food Chem., 100, 1037, 2007.
18. Sánchez-Alonso, I., Solas, M.T., and Borderías, A.J. Physical study of minced fish muscle with a white-grape by-product added as ingredient. J. Food Sci., 72, E94, 2007.
19. Taylor, R.G., Fjaera, S.O., and Skjervold, P.O. Salmon fillet texture is determined by myofibermyofiber and myofiber-myocommata attachment. J. Food Sci., 67, 2067, 2002.
20. McKenna, D.R., Nanke, K.E., and Olson, D.G. The effects of irradiation, high hydrostatic pressure, and temperature during pressurization on the characteristics of cooked-reheated salmon and catfish fillets. J. Food Sci., 68, 368, 2003.
21. Kramer, D.E. and Peters, M.D. Effect of pH and prefreezing treatment on the texture of yellowtail rockfish (Sebastes flavidus) as measured by the Ottawa Texture Measuring System. J. Food Technol., 16, 493, 1981.
22. Botta, J.R., Bonnell, G., and Squires, B.E. Effect of method of catching and time of season on sensory quality of fresh raw Atlantic cod (Gadus morhua). J. Food Sci., 52, 928, 1987.
23. Krivchenia, M. and Fennema, O. Effect of cryoprotectants on frozen whitefish fillets. J. Food Sci., 53, 999, 1988.
24. Warner, K.F. Progress report of the mechanical test for tenderness of meat. Ann. Am. Proc. Soc. Anim. Prod., 21, 114, 1928.
25. Bratzler, L.J. Determining the tenderness of meat by use of the Warner-Bratzler method. Proceedings of the 2nd Reciprocal Meat Conference, Kansas City, 117, 1949.
26. Moller, A.J. Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness. Meat Sci., 5, 247, 1981.
27. Montero, P. and Borderias, J. Influence of age on muscle connective tissue in trout (Salmo irideus). J. Sci. Food Agric., 51, 261, 1990.
28. Montero, P. and Borderias, J. Behavior of myofibrillar proteins and collagen in hake (Merluccius merluccius) muscle during frozen storage and its effect on texture. Z. Lebensm. Unters. Forsch., 190, 112, 1990.
29. Montero, P. and Borderias, J. Influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle. In: Quality Assurance in the Fish Industry. Huss, H.H., Jakobsen, M., and Liston, J., Eds. Elsevier Science Publishers B.V.: Amsterdam, the Netherlands, 149, 1992.
30. Chamberlain, A.I., Kow, F., and Balasubramaniam, E. Instrumental method for measuring texture of fish. Food Aust., 45, 439, 1993.
31. Chung, S.L. and Merritt, J.H. Physical measures of sensory texture in thawed sea scallop meat. Int. J. Food Sci. Technol., 26, 207, 1991.
32. Veland, J.O. and Torrissen, O.J. The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test. J. Sci. Food Agric., 79, 1737, 1999.
33. Sigurgisladottir, S., Hafsteinsson, H., Jonsson, A., Lie, O., Nortvedt, R., Thomassen, M., and Torrissen, O. Textural properties of raw salmon fillets as related to sampling method. J. Food Sci., 64, 99, 1999.
34. Bourne, M.C. Method for obtaining compression and shear coefficients of foods using cylindrical punches. J. Texture Stud., 5, 459, 1975.
35. Orban, E., Sinesio, F., and Paoletti, F. The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems. Lebensm.-Wiss. u-Technol., 30, 214, 1997.
36. Ando, M., Toyohara, H., Shimizu, Y., and Sakaguchi, M. Validity of a puncture test for evaluating change in muscle firmness of fish during ice storage. Nippon Suisan Gakkaishi, 57, 2341, 1991.
37. Izquierdo-Pulido, M.L., Hatae, K., and Haard, N.F. Nucleotide catabolism and changes in texture indices during ice storage of cultured sturgeon, Acipenser transmontanus. J. Food Biochem., 16, 173, 1992.
38. Morzel, M., Heapes, M.M., Reville, W.J., and Arendt, E.K. Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products. J. Sci. Food Agric., 80, 1691, 2000.
39. Segars, R.A., Hamel, R.G., Kapsalis, J.G., and Kluter, R.A. A punch and die test cell for determining the textural qualities of meat. J. Texture Stud., 6, 211, 1975.
40. Sawyer, F.M., Cardello, A.V., Prell, P.A., Johnson, E.A., Segars, R.A., Maller, O., and Kapsalis, J. Sensory and instrumental evaluation of snapper and rockfish species. J. Food Sci., 49, 727, 1984.
41. Johnson, E.A., Peleg, M., Sawyer, F.M., Segars, R.A., and Cardello, A. Mechanical methods of measuring textural characteristics of fish flesh. In: Refrigeration Science and Technology. I.I.F./I.I.R.: Boston, MA, 103, 1981.
42. Park, J. and Morrissey, M. The need for developing uniform surimi standards. In: Quality Control & Quality Assurance for Seafood. Sylvia, G., Shriver, A. L., and Morrissey, M., Eds. Oregon Sea Grant: Corvallis, OR, pp. 64-71, 1993.
43. Kim, Y.J., Park, J.W., and Yoon, W.B. Rheology and texture properties of surimi gels. In: Surimi and Surimi Seafood, 2nd edn., Park, J.W., Ed. 6000 Broken Sound Parkway NW, Suite 300: Boca Raton, FL 33487-2742; CRC Press: Boca Raton, FL, pp. 491-582, 2005.
44. Kuo, J.D., Peleg, M., and Hultin, H.O. Tensile characteristics of squid mantle. J. Food Sci., 55, 369, 1990.
45. Collignan, A. and Montet, D. Tenderizing squid mantle by marination at different pH and temperature levels. Lebensm.-Wiss. u-Technol., 31, 673, 1998.
46. Kagawa, M., Matsumoto, M., Yoneda, C., Mitsuhashi, T., and Hatae, K. Changes in meat texture of three varieties of squid in the early stage of cold storage. Fisheries Sci., 68, 783, 2002.
47. Johnson, E.A., Segars, R.A., Kapsalis, J.G., Normand, M.D., and Peleg, M. Evaluation of the compressive deformability modulus of fresh and cooked fish flesh. J. Food Sci., 45, 1318, 1980.
48. Calzada, J.F. and Peleg, M. Mechanical interpretation of compressive stress-strain relationships of solid foods. J. Food Sci., 43, 1087, 1978.
49. Chu, C.F. and Peleg, M. The compressive behavior of solid food specimens with small height to diameter ratios. J. Texture Stud., 16, 451, 1985.
50. Arnold, P.C. and Mohsenin, N.N. Proposed techniques for axial compression tests on intact agricultural products of convex shape. Trans. ASAE, 14, 78, 1971.
51. Mohsenin, N.N. Contact stresses between bodies in compression. In: Physical Properties of Plant and Animal Materials, Vol. 1. Structure, Physical Characteristics and Mechanical Properties. Mohsenin, N.N., Ed. Gordon & Breach Science Publishers Inc.: New York, pp. 278-308, 1970.
52. Weinberg, Z.G. and Angel, S. Behavior of a formed fish product under the stress-relaxation text. J. Food Sci., 50, 589, 1985.
53. Hatae, K., Yoshimatsu, F., and Matsumoto, J.J. Role of muscle-fibers in contributing firmness of cooked fish. J. Food Sci., 55, 693, 1990.
54. Feinstein, G.R. and Buck, E.M. Relationship of texture to pH and collagen content of yellowtail flounder and cusk. J. Food Sci., 49, 298, 1984.
55. Pons, M. and Fiszman, S.M. Instrumental texture profile analysis with particular reference to gelled systems. J. Texture Stud., 27, 597, 1996.
56. Faergemand, J., Ronsholdt, B., Alsted, N., and Borresen, T. Fillet texture of rainbow-trout as affected by feeding strategy, slaughtering procedure and storage post-mortem. Water Sci. Technol., 31, 225, 1995.
57. Szczesniak, A.S., Brandt, M.A., and Friedman, H.H. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci., 28, 397, 1963.
58. Friedman, H.H., Whitney, J.E., and Szczesniak, A.S. The texturometer-A new instrument for objective texture measurement. J. Food Sci., 28, 390, 1963.
59. Szczesniak, A.S. Classification of textural characteristics. J. Food Sci., 28, 385, 1963.
60. Brandt, M.A., Skinner, E.Z., and Coleman, J.A. Texture Profile Method. J. Food Sci., 28, 404, 1963.
61. Bourne, M.C. Texture profile of ripening pears. J. Food Sci., 33, 223, 1968.
62. Bourne, M.C. Texture profile analysis. Food Technol., 32, 62, 1978.
63. Bourne, M.C. Food Texture and Viscosity: Concept and Measurement, Academic Press: New York, 1982.
64. Breene, W. Application of texture profile analysis to instrumental food texture evaluation. J. Texture Stud., 6, 53, 1975.
65. Morkore, T. and Einen, O. Relating sensory and instrumental texture analyses of Atlantic salmon. J. Food Sci., 68, 1492, 2003.
66. Carbonell, I., Duran, L., Izquierdo, L., and Costell, E. Texture of cultured gilthead sea bream (Sparus aurata): Instrumental and sensory measurement. J. Texture Stud., 34, 203, 2003.
67. Mohsenin, N.N. Some basic concepts of rheology. In: Physical Properties of Plants and Animals Materials, Vol. 1. Structure, Physical Characteristics and Mechanical Properties. Mohsenin, N.N., Ed. Gordon & Breach Science Publishers Inc.: New York, pp. 88-173, 1970.
68. Peleg, M. Characterization of stress relaxation curves of solid foods. J. Food Sci., 44, 277, 1979.
69. Cuq, B., Gontard, N., Cuq, J.L., and Guilbert, S. Rheological model for the mechanical properties of myofibrillar protein-based films. J. Agric. Food Chem., 44, 1116, 1996.
70. Iso, N., Mizuno, H., Saito, T., Ohzeki, F., and Yang, L.C. Studies on the rheological properties of heated carp meats. Bull. Jpn. Soc. Sci. Fish., 50, 349, 1984.
71. Iso, N., Mizuno, H., Saito, T., Ohzeki, F., and Wang, Z. Studies on the rheological properties of the heated yellowtail meat. Bull. Jpn. Soc. Sci. Fish., 50, 2061, 1984.
72. Iso, N., Mizuno, H., Saito, T., Mochizuki, Y., Ishii, K., Okunuki, H., and Miyata, K. The relationships between the rheological properties and the freshness of fish meat. Bull. Jpn. Soc. Sci. Fish., 53, 1231, 1987.
73. Kimura, H., Saito, T., Mizuno, H., Ogawa, H., Mochizuki, Y., Suyama, Y., and Iso, N. The rheological properties of salted jellyfish during cooking and dipping in water. Bull. Jpn. Soc. Sci. Fish., 57, 463, 1991.
74. Xin, G., Ogawa, H., Tashiro, Y., and Iso, N. Rheological properties and structural changes in raw and cooked abalone meat. Fisheries Sci., 67, 314, 2001.
75. Xin, G., Tashiro, Y., and Ogawa, H. The correlation between rheological properties and characteristic values of structure for steamed abalone meat. Food Sci. Technol. Res., 8, 304, 2002.
76. Xin, G., Tashiro, Y., and Ogawa, H. Rheological properties and structural changes in steamed and boiled abalone meat. Fisheries Sci., 68, 499, 2002.
77. Okazaki, E., Tsukada, K., Kanna, K., and Suzuki, T. Changes of properties of meat-textured fishprotein concentrate during frozen storage. Bull. Jpn. Soc. Sci. Fish., 50, 307, 1984.
78. Mochizuki, Y., Mizuno, H., Ogawa, H., Ishimura, K., Tsuchiya, H., Fukuzawa, M., and Iso, N. Rheological properties of cuttlefish and squid raw meat. Fisheries Sci., 60, 555, 1994.
79. Mochizuki, Y., Mizuno, H., Ogawa, H., Ishimura, K., Tsuchiya, H., and Iso, H. Changes of rheological properties of cuttlefish and squid meat by heat treatment. Fisheries Sci., 61, 680, 1995.
80. Herrero, A.M., Heia, K., and Careche, M. Stress relaxation test for monitoring post mortem textural changes of ice-stored cod (Gadus morhua). J. Food Sci., 69, FEP178, 2004.
81. Herrero, A.M. and Careche, M. Stress relaxation test to evaluate textural quality of frozen stored Cape hake (M. capensis and M. paradoxus). Food Res. Int., 38, 69, 2005.
82. Campo, L. and Tovar, C.A. Influence of the starch content in the viscoelastic properties of surimi gels. J. Food Eng., 84, 140, 2008.
83. Hatae, K., Nakayama, T., Matsui, Y., Shimada, A., and Matsumoto, J.J. Creep compliance behaviours of raw fish muscles in five species. Bull. Jpn. Soc. Sci. Fish., 54, 1595, 1988.
84. Yoshioka, K., and Yamamoto, T. Changes of ultrastructure and the physical properties of carp muscle by high pressurization. Fisheries Sci., 64, 89, 1998.
85. Botta, J.R. Instrument for nondestructive texture measurement of raw Atlantic cod (Gadus morhua) fillets. J. Food Sci., 56, 962, 1991.
86. Botta, J.R. Physical methods of evaluating freshness quality. In: Evaluation of Seafood Freshness Quality. VCH Publishers Inc.: Weinheim, Germany, pp. 35-63, 1995.
87. Nesvadba, P. Quality control by instrumental texture measurements. In: Seafoods-Quality, Technology and Nutraceutical Applications. Alasavar, C., Taylor, T., Eds. Springer: Berlin, pp. 43-57, 2002.
88. Rao, M.A. Phase transitions, food texture and structure. In: Texture in Food, Vol. 1: Semi-Solid Foods. Brian, M., McKenna, Eds. CRC Press: Boca Raton, Boston, New York, Washington, DC, pp. 36-62, 2003.
89. Barnes, H.A., Hutton, J.F., and Walters, K. An Introduction to Rheology. Elsevier: Amsterdam, 1993.
90. Gunasekaran, S. and Ak, M.M. Dynamic oscillatory shear testing of foods-Selected applications. Trends Food Sci. Technol., 11, 115, 2000.
91. Rahman, M.S., Kasapis, S., Guizani, N., and Amri, O.S. State diagram of tuna meat: Freezing curve and glass transition. J. Food Eng., 57, 321, 2003.
92. Sablani, S.S., Kasapis, S., Rahman, M.S., Al Jabri, A., and Al Habsi, N. Sorption isotherms and the state diagram for evaluating stability criteria of abalone. Food Res. Int., 37, 915, 2004.
93. Ma, L., Grove, A., and Barbosa-Cánovas, G.V. Viscoelastic characterization of surimi gel: Effects of setting and starch. J. Food Sci., 61, 881, 1996.
94. Yoon, W.B., Gunasekaran, S., and Park, J.W. Characterization of thermorheological behavior of Alaska Pollock and Pacific Whiting surimi. J. Food Sci., 69, 338, 2004.
95. Hamann, D.D., Purkayastha, S., and Lanier, T.C. Applications of thermal scanning rheology to the study of food gels. In: Thermal Analysis of Foods. Harwalker, V.R. and Ma, C.Y., Eds. Elsevier, Barking: Essex, U.K., pp. 306-332, 1990.
96. Barroso, M. Careche, M., Barrios, L., and Borderias, A.J. Frozen hake fillets quality as related to texture and viscosity by mechanical methods. J. Food Sci., 63, 793, 1998.
97. Herrero, A.M. and Careche, M. Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods. J. Sci. Food Agric., 86, 2128, 2006.
98. Di Natale, C. Data fusion in MUSTEC: Towards the definition of an artificial quality index. In: Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability. Luten, J.B., Oehlenschager, J., and Olafsdottir, G., Eds. Wageningen Academic Publishers: Wageningen, the Netherlands, pp. 273-282, 2003.
99. Olafsdottir, G., Nesvadba, P., Di Natale, C., Careche, M., Oehlenschager, J., Tryggvadottir, S.V., Schubring, R., Kroeger, M., Heia, K., Esaiassen, M., Macagnano, A., and Jorgensen, B.A. Multisensor for fish quality determination. Trends Food Sci. Technol., 15, 86, 2004.
100. Careche, M., Tryggvadottir, S.V., Herrero, A., Lägel, B., Petermann, U., Schubring, R., and Nesvadba, P. Instrumental methods for measuring texture of fish. In: Quality of Fish from Catch to Consumer: Labeling, Monitoring and Traceability. Luten, J.B., Oehlenschager, J., Olafsdottir, G., Eds. Wageningen Academic Publishers: Wageningen, the Netherlands, pp. 189-200, 2003.
101. Macagnano, A., Careche, M., Herrero, A., Paolesse, R., Martinelli, E., Pennazza, G., Carmona, P., D’Amico, A., and Di Natale, C. A model to predict fish quality from instrumental features. Sens. Actuators B: Chem., 111, 293, 2005.