TEXTURAL CHARACTERISTICS OF FROZEN BLUE SQUAT LOBSTER (CERVIMUNIDA JOHNI) TAILS AS MEASURED BY INSTRUMENTAL AND SENSORY METHODS

Abstract

Instrumental and sensory textural characteristics of frozen blue squat lobster (Cervimunida johni) tails stored at −22C for 0, 15 and 60 days were evaluated. The influence of fishing area (north or south) was also studied. Instrumental texture was evaluated by shear and compression testing using a Warner–Bratzler blade for firmness and a flat plunger with two‐cycle compression for texture profile analysis (TPA) testing. A trained panel was utilized to evaluate textural attributes using the score method. Results showed that fishing area and frozen storage did not affect the textural quality of blue squat lobster tails. However, a strong correlation (r > 0.9) between sensory and instrumental texture parameters was observed. Instrumental chewiness (r = 0.91), cohesiveness (r = 0.96) and sensory hardness (r > 0.84) obtained the strongest correlations. In this way, the use of instrumental analysis may be useful as an alternative to sensory analyses to evaluate the textural characteristics of blue squat lobster tails.

Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio,L.) Flesh

“…[20] The texture of fish flesh may be measured by an instrumental method, such as texture profile analysis, which is effective in food texture assessment. [21,22] Double compression makes it possible to perform a texture profile analysis (TPA) from a plot of force-time curves. [23,24] Many attempts have been made to correlate physical measurements with sensory evaluation of texture.…”

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

“…Thus, a beneficial effect on quality retention has been observed when an HHP treatment is used prior to refrigerated (He, Adams, Farkas, & Morrissey, 2002;Erkan, Üretener, & Alpas, 2010) or chilled (Hurtado, Montero, & Borderías, 2001;Ortea, Rodríguez, Tabilo-Munizaga, Pérez-Won, & Aubourg, 2010) storage. However, studies on the potential benefit of HHP treatments prior to the frozen storage of fish products are very scarce (Pérez-Won et al, 2006).…”

Object-oriented knowledge framework for modelling human mastication of foods

“…The fruit includes fresh coconut, banana, apple (peeled and unpeeled, curls of peel, or apple puree), orange (Bourdiol & Mioche, 2000;Hennequin et al, 2005;Mioche et al, 1999). The meat includes beef, pork, sausage, chicken spread, blue squat lobster Hennequin et al, 2005;Mioche et al, 1999Mioche et al, , 2004Pérez-Won et al, 2006). Cheeses were also used, such as French Comté, Swiss Sbrinz, mild Gouda, aged Gouda, Canadian cheddar (FontijnTekamp, van der Bilt, Abbink, & Bosman, 2004;Gavião et al, 2004;Mioche et al, 1999), and 18 sorts of cheeses in (Agrawal et al, 1997).…”