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Sensory and instrumental texture evaluation of restructured shrimp

Elza Maria Meinert (Federal University of Santa Catarina, Brazil)
Luiz Henrique Beirão (Federal University of Santa Catarina, Brazil)
Evanilda Teixeira (Federal University of Santa Catarina, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 December 1999

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Abstract

Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical similarities with breaded whole shrimp in terms of gumminess and oily cover in mouth, and differed in relation to firmness, elasticity, cohesivity, adhesivity, moisture release, stickiness in mouth and overall texture impression. The objective texture evaluation showed significant differences in respect to cohesivity, adhesivity and gumminess between breaded whole shrimp and the three formulae, and in reference to hardness, between formulations.

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Citation

Meinert, E.M., Henrique Beirão, L. and Teixeira, E. (1999), "Sensory and instrumental texture evaluation of restructured shrimp", British Food Journal, Vol. 101 No. 11, pp. 893-900. https://doi.org/10.1108/00070709910301409

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MCB UP Ltd

Copyright © 1999, MCB UP Limited