Relating texture perception of cooked ham to the bolus evolution in the mouth

Rizo, Arantxa; Mercado, E. de; Alarcón-Rojo, Alma D.; Fiszman, Susana; Tárrega, Amparo

doi:10.1016/j.foodres.2018.02.073

Cited by 43 publications

(52 citation statements)

References 26 publications

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“…content, muscle fiber direction and diameters, etc.) [10]. This result was also associated with the low and high breakage functions of cured ham and peanut, respectively.…”

Section: Kramer Mechanical and Acoustic Properties Of Foodsmentioning

confidence: 71%

“…Cured ham ( Figure 1d) required a much greater distance than peanut (Figure 1e) to be fully extruded through the slotted plate, which was related to the structure of the meat tissue (connective tissue content, muscle fiber direction and diameters, etc.) [10]. This result was also associated with the low and high breakage functions of cured ham and peanut, respectively.…”

Section: Kramer Mechanical and Acoustic Properties Of Foodsmentioning

confidence: 71%

“…The decrease in degree of structure caused by fragmentation during mastication is usually quantified by determining the particle size distribution of the bolus fragments obtained by dry sieving, image analysis, or wet sieving, combined with laser diffraction for smaller particle sizes [10,25,26]. In this study, fragmentation was determined by dry sieving, although granulometric analysis was not appropriate for the banana and apple boluses because of their high stickiness, causing particle aggregation that impeded adequate spreading and sieving after washing and drying.…”

Section: Particle Size Characterization Of Bolusesmentioning

confidence: 99%

“…Despite these recent criticisms, all the relationships previously found between either TPA or other empirical properties and oral processing behavior cannot be dismissed. Instrumental texture of five commercial ham samples was measured by using both TPA and Warner-Bratzler shear tests on cylindrical specimens, and the duration of mastication and number of chewing cycles through to swallowing were mainly related to TPA hardness, TPA chewiness, and Warner-Bratzler shear force [10]. Recently, Wee et al [11] also used TPA to obtain objective measurements of textural attributes of rectangular or cylindrical specimens of a wide range of solid foods (n = 59), exploring relationships between instrumental textural properties, macronutrient composition, and eating behaviors.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

Álvarez

Paniagua²,

Herranz

2020

Foods

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This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different textural properties were tested. Bolus mechanical properties were also determined by means of cone penetration tests and rheological measurements, and their particle size distributions by sieving. Oral processing behavior (chewing time, number of chews, chewing rate, eating rate) and food saliva uptake (SU) of a young volunteer and a panel of 39 untrained participants were analyzed. The Kramer mechanical properties were very suitable for detecting different levels of food and bolus textural hardness and fracturability and the associated degrees of fragmentation achieved during mastication. Chewing time and number of chews were highly correlated with Kramer food and bolus mechanical properties for the single subject and for the panel’s oral processing behaviors. For the single subject, SU and eating rate also showed strong correlations with food and bolus mechanical properties, unlike chewing rate and food moisture content (FMC). In contrast, eating rate, FMC, and SU did not vary with the oral activities of the panel.

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“…content, muscle fiber direction and diameters, etc.) [10]. This result was also associated with the low and high breakage functions of cured ham and peanut, respectively.…”

Section: Kramer Mechanical and Acoustic Properties Of Foodsmentioning

confidence: 71%

Section: Kramer Mechanical and Acoustic Properties Of Foodsmentioning

confidence: 71%

Section: Particle Size Characterization Of Bolusesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

Álvarez

Paniagua²,

Herranz

2020

Foods

View full text Add to dashboard Cite

show abstract

“…However, for this purpose, it is necessary to use dynamic sensory methods, in which the sensory changes of different attributes are recorded along the consumption time (Rizo, Peña, Alarcon-Rojo, Fiszman, & Tarrega, 2018). In this sense, the sensory pathway of the samples during the consumption time could be observed using the TDS method ( Fig 7.2).…”

Section: Discussionmentioning

confidence: 99%

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

Villa¹,

Manuel²

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The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

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Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods

Freire

González‐Mohíno

Olegário

et al. 2022

Sensory Analysis for the Development of Meat Products

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Relating texture perception of cooked ham to the bolus evolution in the mouth

Cited by 43 publications

References 26 publications

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods

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