Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

Abstract

Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high‐quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in‐line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro‐deformation, and acoustic and optical techniques, showing feasibility for in‐line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact‐type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.

Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage

“…At Day 3, firmness and toughness were reduced by 68.2% and 44.4%, respectively, when compared to those found on Day 0 (Table 1). Firmness or hardness can be defined as resistance shown by the meat towards destruction (Mishra et al ., 2023). The toughness or chewiness is defined as the energy used for mastication of the product or continuous energy is required for the destruction of the meat.…”

Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying

“…Meanwhile, chewiness indicates the internal structural strength, showing the energy required to disrupt food structure. These textural parameters were usually affected by the moisture content of foods and the aggregation strength between molecules (Gayatri et al., 2023; Zhao et al., 2023). Combined with the results shown in Figure 1a, LRE might reduce the hardness and chewiness by increasing moisture content.…”

The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout

“…Barroso and others [ 60 ] reported differing results obtained from instrumental tissue assessments of salmon muscle, which could be explained by significant differences between individual parts of the fish and sampling point selections. Strength is most commonly used to measure textural quality and to predict the mechanical variation of tissue [ 61 ]. However, the results showed that this parameter only distinguishes the tail from the abdomen and back, and the difference between the abdomen and the back was insignificant.…”