ANALYSIS OF TEXTURAL CHANGES IN HARD CHEESE DURING MASTICATION BY PROGRESSIVE PROFILING

被引：66

作者：

JACK, FR

PIGGOTT, JR

PATERSON, A

机构：

[1] Centre for Food Quality, Dept. of Bioscience & Biotechnology, Univ. of Strathclyde, Glasgow, G1 1SD

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

FORCE DEFORMATION; INSTRON; SENSORY; CHEDDAR CHEESE; PROGRESSIVE PROFILING;

D O I：

10.1111/j.1365-2621.1994.tb05557.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Progressive profiling allowed study of changes in textural attributes of hard cheese during mastication, each chew stroke having an effect. Perceptions of attributes were scored individually at each chew stroke from the start of chewing to swallowing, producing a changing profile of texture. Differences among cheeses in terms of coarseness/crumbliness vs smoothness/creaminess and in rubberiness vs graininess were determined. The profile characteristics changed in different ways and at different rates, depending on the sample. Limited correlations were found between progressive profiling, descriptive analysis and instrumental force-deformation data.

引用

页码：539 / 543

页数：5

共 25 条

[1]

Bodyfelt F.W., 1988, SENSORY EVALUATION D, P300

[2]

BOYER MM, 1986, J FOOD SCI, V51, P859

[3]

BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x

[4]

Cardello A. V., 1989, Journal of Sensory Studies, V4, P1, DOI 10.1111/j.1745-459X.1989.tb00454.x

[5]

Christensen C. M., 1984, Advances in Food Research, V29, P159, DOI 10.1016/S0065-2628(08)60057-9

[6]

EVES A, 1988, FOOD ACCEPTABILITY, P459

[7]

Eves A., 1988, Food Processing, UK, V57, P23

[8]

GACULA MC, 1971, J FOOD SCI, V36, P185, DOI 10.1111/j.1365-2621.1971.tb04021.x

[9]

GUINARD JX, 1985, J FOOD SCI, V50, P543

[10] CHEW COUNT AS A MEASURE OF TENDERNESS OF PORK LOINS WITH VARIOUS DEGREES OF MARBLING [J].

HARRINGTON, G ;

PEARSON, AM .

JOURNAL OF FOOD SCIENCE, 1962, 27 (01) :106-&

← 1 2 3 →