Journal of Food Science · 1977 · 14 citations · 6 references
AgricultureFood ScienceMaterials ScienceFood EngineeringFood ProcessingSensory EvaluationSensory AnalysisSensory Data AnalysisSensory Test DesignTexture EvaluationFood Texture AssessmentFood Texture Sensory AnalysisMechanical Texture MeasurementProcess ParametersSensory Evaluation Of TextureTextural PropertiesTextural Sensory EvaluationTexture Prediction Models
ABSTRACT A method for objective measurement of textural parameters of fabricated comminuted shrimp‐binding matrix agent mixtures using the universal testing maching (Instron) has been developed. An abbreviated Instron texture profile analysis (TPA) of fabricated cqoked shrimp patties was used to predict sensory textural scores on subsequent mechanically extruded shrimp shapes. The technique eliminates expensive and time consuming pilot plant operation of equipment to produce a sufficient quantity of shrimp shapes required to measure single formula and process parameters.
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