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Descriptors for Texture Profile Analysis of Frankfurter-Type Products from Minced Fish
Presented at the 41st Annual Meeting of the Institute of Food Technologists in Atlanta, Georgia, June 1981. Support by CONICIT of Venezuela and the University of Georgia Agricultural Experiment Station is greatly acknowledged.
ABSTRACT
The texture profile of frankfurter-type products prepared from minced Spanish mackerel (Scomberomorus maculatus) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel-oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel-oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish.