Sensory and instrumental texture evaluation of restructured shrimp

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,...

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Bibliographic Details
Published inBritish food journal (1966) Vol. 101; no. 11; pp. 893 - 900
Main Authors Meinert, Elza Maria, Henrique Beirão, Luiz, Teixeira, Evanilda
Format Journal Article
LanguageEnglish
Published Bradford MCB UP Ltd 01.12.1999
Emerald Group Publishing Limited
Subjects
Commercial fishing
Fabrication
Fish
Fisheries
Fishery products
Fishing
Food
Overexploitation
Retention
Shellfish
Studies
Sustainable yield
Taste
Tensory evaluation
Texture
Variance analysis
Tensory evaluation
Fish
Taste
Texture
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Summary: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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ISSN:0007-070X
1758-4108
DOI:10.1108/00070709910301409