Behavior of Different Foods in the Standard Shear Compression Cell of the Shear Press and the Effect of Sample Weight on Peak Area and Maximum Force

Szczesniak, Alina S.; Humbaugh, Philip R.; Block, H.

doi:10.1111/j.1745-4603.1970.tb00736.x

Cited by 70 publications

(31 citation statements)

References 8 publications

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“…The maximum force (N) at low (20%) and high (80%) deformation and the work until the maximum force were calculated. All of these parameters were divided by the weight of the sample (Szczesniak et al, 1970).…”

Section: Muscle Histological Analysismentioning

confidence: 99%

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

et al. 2015

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a b s t r a c tA lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a twoway selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets. Fillets from the selected fatty muscle line (F) had a higher dry matter content and were more colorful for both raw and cooked fillets. Mechanical evaluation indicated a tendency of raw flesh from F fish to be less firm, but this was not confirmed after cooking, neither instrumentally or by sensory analysis. The sensory analysis revealed higher fat loss, higher intensity of flavor of cooked potato, higher exudation, higher moisture content and a more fatty film left on the tongue for flesh from F fish. Triploid fish had mechanically softer raw and cooked fillets, but the difference was not perceived by the sensorial panel. The sensorial evaluation also revealed a lower global intensity of odor, more exudation and a higher moisture content in the fillets from triploid fish. These differences in quality parameters among groups of fish were associated with larger white muscle fibers in F fish and in triploid fish. The data provide additional information about the relationship between muscle fat content, muscle cellularity and flesh quality.

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Section: Muscle Histological Analysismentioning

confidence: 99%

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

et al. 2015

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“…Because of the nondisintegrating characteristic of the testas, stress during the compression and resistance at the slot would result in the observed higher maximum force. Compression, shear, and extrusion are important forces operating in a shear cell, and evaluation of mathematical models concerning one (compression or shear), two, or three forces revealed that extrusion in combination with compression or shear, or compression plus shear, were appropriate models for explaining the behavior of 21 out of 24 tested foods (Szczesniak et al 1970). The different textures of testas and embryos might yield forces caused by different combinations of basic factors.…”

Section: Resultsmentioning

confidence: 99%

Variation in Firmness of Whole Beans, Embryos, and Testas of Cooked Soybean (Glycine max) Cultivars

et al. 2014

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Cereal Chem. 91(5):419-424The firmness of whole beans and of separated embryos and testas from 20 soybean cultivars grown in the same field conditions was estimated after 40 min cooking with AACC International Approved Method 56-36.01. There were considerable variations in the firmness of whole beans, embryos, and testas among cultivars. Testas were much firmer than embryos because of their leathery texture and resistance at slots in the shear cell during compression. For soft cultivars, the firmness after 10 min cooking was also measured, and an apparent first-order reaction kinetics model was applied to estimate the initial firmness at 0 min cooking and the softening rate constant from firmness data after 10 and 40 min cooking. The estimated initial firmness at 0 min cooking and softening rate constant of embryos and testas varied widely among seven cultivars, and these two parameters were considered to be controlled by different genetic mechanisms, because no correlation was found between the parameters. The softening rate constants of testas were much smaller than those of embryos, and the relative firmness of testas to embryos increased during cooking. The firmness of whole beans and embryos after 10 min cooking would be a useful characteristic for approximating their firmness after 40 min cooking.The firmness of cooked beans is an important quality characteristic determining the suitability for food use of soybeans (Glycine max [L.] Merr.). A soft and tender texture is generally preferable for cooked beans used to produce traditional soybean products, such as cooked and seasoned beans (nimame), fermented boiled beans (natto), and fermented bean paste (miso) (Taira 1990). The firmness of whole beans is a key characteristic to be measured and evaluated, because many soybean foods utilize whole beans. However, when the embryos (cotyledons and embryonic axis) of cooked beans have a pleasant soft texture, there is sometimes an unpleasant mouthfeel of the relatively firm testa (seed coat), which remains and packs into the molar teeth, as described by Stanley et al (1989). This sensory experience clearly indicates that cooked beans used as food should have a sufficient softness of the testa as well as the embryo.Legume seeds are composed of three major components: the cotyledon, embryonic axis, and testa (the first two components form the embryo). The embryo is developmentally derived from the zygote, and the testa is derived from integuments of the ovule. Therefore, the characteristics of these two parts are considered to be controlled by various different developmental and genetic mechanisms. All seed components (cotyledons, testa, and embryonic axis) are considered to contribute to the firmness of the cooked bean, but the extent and mechanism of the contribution of each component have not been fully characterized so far. The embryo has the predominant effect on the firmness of the cooked bean, because it is a major part of the seed. To genetically improve the firmness of cooked whole beans, the firmness of each...

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“…Annonaceae, pineapple). It has been reported (Szczesniak et al 1970) that parameters measured by instruments such as the Shear Press depend on the sample size even when the numerical values are adjusted to a unit sample weight. The nature of the dependency itself has been found to be characteristic of the fruit type.…”

Section: Discussionmentioning

confidence: 99%

Evaluation by Instrumental Methods of the Textural Properties of Some Tropical Fruits1: (A Review)

Peleg

1979

Journal of Texture Studies

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Behavior of Different Foods in the Standard Shear Compression Cell of the Shear Press and the Effect of Sample Weight on Peak Area and Maximum Force

Cited by 70 publications

References 8 publications

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

Variation in Firmness of Whole Beans, Embryos, and Testas of Cooked Soybean (Glycine max) Cultivars

Evaluation by Instrumental Methods of the Textural Properties of Some Tropical Fruits1: (A Review)

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