Scientific Journal Series Paper No. 9429, Minnesota Agricultural Experiment Station, St. Paul, MN 55108.
PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSIS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 163–167, January 1977
How to Cite
SOO, H.-M. and SANDER, E. H. (1977), PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSIS. Journal of Food Science, 42: 163–167. doi: 10.1111/j.1365-2621.1977.tb01242.x
The authors thank the following companies for contributions of materials and equipment used in this study: New England Fish Co., Hercules, Inc. and Newly Weds Breading Co. No endorsement is implied. The authors also express thanks to Dr. William Breene for his critical review and editing of this manuscript and to Dr. Frank Martin and Mr. Douglas Kess, Dept. of Applied Statistics, for their help in statistical analysis of our data and interpretation of the results.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/9/76; revised 6/7/76; accepted 6/12/76.
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.