29C-18 |
Texture characterization of cold-smoked salmon |
P. VÁZQUEZ1, J. A. Ramírez de León2, J. Serrano1, G. Velazquez1, and J. A. Torres1. (1) Dept. of Food Science & Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, (2) Dept. of Food Science & Technology, Univ. Autónoma de Tamaulipas, Calle 16 y Lago de Chapala-Col. Aztlán, Reynosa, Tamaulipas, 88740, Mexico Accurate and reproducible texture and color measurements in products that exhibit a high compositional variability such as cold-smoked salmon is challenging. Cold-smoked salmon texture and color are the main quality parameters for consumers and there is a lack of standard methodologies reported in the literature. To develop and test a suitable methodology to characterize the quality of cold-smoked salmon on the basis of color, texture measurements and protein solubility and gel electrophoresis. Particularly important was the evaluation of texture measurement techniques to select one most suitable for this product. Texture Profile Analysis (TPA) at 80 and 50% compression and shear test were used to measure mechanical properties of cold-smoked salmon. Color measurements, protein solubility and water holding capacity quantification were performed to correlate with textural parameters. All experimental determinations were conducted on samples with one and five days of storage at 1 °C. TPA at 80% compression showed less variability than shear tests and TPA at 50%. At 80% compression, cohesiveness increased and work at maximum stress was lower at day 5 as compared to day 1. The same behavior was observed for deformability and hardness. These were the most reproducible parameters and the ones with the best correlation with protein solubility and water holding capacity. Protein solubility and water holding capacity were higher at day 5. This means that the fish protein was slightly affected by the storage time and it led to changes in the textural properties in salmon fillets. No significant changes were observed in color measurements. This study identified a suitable texture analysis methodology to characterize cold-smoked salmon in an objective and reproducible way and generates important information to control and maintain the product quality demanded by modern consumers.
Session 29C, Food Engineering: Rheology and texture
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