In a meat system texture profile analysis is used to

In a meat system, texture profile analysis is used to evaluate not only the consumer desirability of the products but also the structural integrity of the protein matrix. The stability of the protein matrix is tested by “deformation, disintegration and flow” or the “mechanical, geometrical and surface attributes” (Bourne, 1978). Table 5 shows texture parameters of sausages added with different concentrations of gelatin at day 0 and after storage at 4° for 5 and 15 days.
Table 5.
    Effect of the addition of cuttlefish AZD7545 gelatin (CSG) on the textural parameters of octopus sausages, just after preparation and during refrigerated storage for 5 and 15 days.CSG concentration (%)Hardness (N)CohesionElasticity pons (mm)Adhesion (N)Masticability (Nmm)Day 00%3.130.5012.571.6420.590.253.150.419.661.3124.230.53.170.5012.591.6819.270.753.230.3912.681.2719.2113.350.4514.001.5217.851.53.360.4914.461.5312.65Day 503.240.4513.681.4720.090.253.270.4813.191.925.110.503.330.4112.541.4220.430.753.430.3813.551.2820.0413.470.4713.771.6321.041.504.010.4514.811.4617.27Day 1505.290.165.160.854.400.256.220.134.400.813.550.506.480.156.610.9911.450.757.050.175.781.206.9417.060.176.271.217.611.507.370.219.841.5710.12Full-size tableTable optionsView in workspaceDownload as CSV