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Article
Publication date: 1 December 1999

Elza Maria Meinert, Luiz Henrique Beirão and Evanilda Teixeira

Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical…

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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.

Details

British Food Journal, vol. 101 no. 11
Type: Research Article
ISSN: 0007-070X

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