Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?

Bernardo, Yago Alves de Aguiar; Rosário, Denes Kaic Alves do; Monteiro, Maria Lúcia Guerra; Mano, Sérgio Borges; Delgado, Isabella Fernandes; Conté-Júnior, Carlos Adam

doi:10.1007/s12161-021-02095-0

Cited by 12 publications

(11 citation statements)

References 49 publications

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“…The results of the texture profile analysis (TPA) produced seven instrumental texture metrics of interest, calculated as shown in Table 1. The firmness texture attribute, also termed as hardness in many TPA studies and the most prevalent texture attribute reported, was measured as the maximum force (g) of the first compression [31]. For the present discussion, the term firmness was chosen, as this descriptor may be more aligned with language used to describe sensorial texture of fish fillets [26].…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the thickness of the fillets was measured from the first compression. In recent studies, hardness, cohesiveness, chewiness, resilience, and springiness have been considered the most relevant properties for instrumental fish texture analysis [31].…”

Section: Resultsmentioning

confidence: 99%

“…It is important to note that these three attributes all depend on the peak force measurement of the first compression. That is, they are all related to the primary TPA property hardness/firmness [31]. It had been reported that polyphosphate, and even the type of polyphosphate used in IQF fillets caused a reduction in firmness for channel catfish fillets [37].…”

Section: Resultsmentioning

confidence: 99%

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Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets

Bland

Ardoin

et al. 2022

Foods

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An analysis of instrumental texture differences between channel (Ictalurus punctatus) and hybrid (female channel × male blue, I. furcatus) catfish fillets is presented. Factors including cold-storage type (fresh, frozen, or individually quick frozen (IQF)) and gender were included in the comparisons. Texture was measured at eight positions per fillet by a texture profile analysis (TPA) method that provided seven texture attributes: firmness, toughness, cohesiveness, adhesiveness, chewiness, resilience, and springiness, plus the thickness of the fillets (238 total). All attributes except adhesiveness were found to be statistically different (p < 0.05) between channel and hybrid fillets, with channels having the highest value in each attribute. When cold-storage type was included in the analysis, channels still produced the highest attribute values, but the number of attributes differed with firmness, toughness, and chewiness most associated with the differences in the type of catfish, while the other attributes were affected by cold-storage type. Thickness was found to be a strong covariant to some of the texture attributes, especially toughness, but the determination of difference between channels and hybrids was not affected and TPA profiles provided high levels of differentiation between catfish types.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets

Bland

Ardoin

et al. 2022

Foods

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“…For that, a TA.XT plus Texture Analyser (Stable Micro Systems) was equipped with a 36 mm cylindrical probe (P/36R). The texture profile analysis was performed under the following conditions: two compression cycles of 60% with an interval of 3 s between them and pretest, test, and posttest speeds of 2 mm/s (Bernardo et al., 2022). The Exponent software package calculated the texture parameters (version 6.1.9.1; Stable Micro Systems).…”

Section: Methodsmentioning

confidence: 99%

Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Monteiro,

Torres Neto,

Mutz

et al. 2023

Journal of Food Science

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Although ultraviolet‐C light‐emitting diode (UVC‐LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC‐LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC‐LED powers (1, 1.38, and 1.58 mW/cm2) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC‐LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC‐LED‐treated fish had increased shelf life by 2.80–4.76 days and increase or decrease in lipid oxidation (0.025–0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47–9.06), and hardness (1.31–8.51 N) over the refrigerated storage depending on specific UVC‐LED conditions applied. The optimal UVC‐LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2), which increased the fillet's shelf life by 2.5‐fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco‐friendly technology that can easily scaled industrially to enhance the sustainable fish production chain.Practical ApplicationThe high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC‐LED is an eco‐friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.

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“…On the other hand, (Rivera, Kerckhoffs et al 2021) conducted that utilizing the combination of two strain (15% or 30%) and two duration between cycles (2 s and 10 s) as TPA operational settings can greatly analyze the experimental data. (Bernardo, do Rosario et al 2021) obtained more representative results of sh product for the instrumental texture properties when setting the TPA parameters in the range of 60-75% (CR), 2-5 s holding time (HT), and 0.5-2.0 mm/s test speed (TS). Above all of studies, setting the parameters is also a key issue to some extent with TPA in the baking industry.…”

Section: Introductionmentioning

confidence: 99%

Test conditions of texture profile analysis for frozen dough

Dou

Ren

et al. 2022

Preprint

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Wheat flour is more important for making frozen dough, this paper firstly conducted basic property of six wheat flour from different place and found BDHhgwf is more suitable to make frozen dough. Basic on it, texture profile analysis (TPA) has been put into applications in dough-made food industry, while the effects of the texture analysis parameters on properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of texture profile analysis (TPA) on frozen dough is addressed. The recommended test conditions are: pre-test speed 3.0 mm/s, test speed 1.0 mm/s, post-test speed 1.0 mm/s, and compression ratio 50%.

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Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?

Cited by 12 publications

References 49 publications

Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets

Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets

Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Test conditions of texture profile analysis for frozen dough

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