Food Processing Commons^™

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng

Food and Machinery

Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, …

Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough, Li Ming, Sheng Zheng, Yang Ya-Wen, Wu Zi-Jian, Zhang Hai-Hua

Food and Machinery

Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, …

Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds, Shu Yuan-Ke, Huang Yi-Qun, Yu Jian, Liu Yong-Le, Li Yan

Food and Machinery

Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.

Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun

Food and Machinery

Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic …

Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su

Food and Machinery

With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …