Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf

  • Gabriel – Dănuţ Mocanu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati
  • Oana – Viorela Nistor Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati
  • Doina Georgeta Andronoiu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati
  • Elisabeta Botez Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati
Keywords: meatloaf, milk powder, sea buckthorn oil, sunflower oil, textural analysis, walnuts

Abstract

The aim of this research was to evaluate and compare the textural properties of four types of reformulated meatloaf. Textural characteristics were investigated using three instrumental tests (Texture Profile Analysis, Wire Cutting and Volodkevich Bite) and two sensorial methods (Acceptance Testing and Texture Profile Method). The meatloaf samples were reformulated by replacing one part of the pork backfat with emulsions containing powder milk, walnuts and different vegetable oils. When comparing the results of the instrumental and sensorial analysis, values between 0.84 and 0.96 for correlation coefficients were obtained. The partial substitution of fat in the reformulated meatloafs significanly influenced the textural parameters of sample.

Published
2018-06-15
How to Cite
Mocanu, Gabriel – Dănuţ, Oana – Viorela Nistor, Doina Georgeta Andronoiu, and Elisabeta Botez. 2018. “Instrumental and Sensorial Tests for Predicting the Textural Profile of Reformulated Meatloaf”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (1), 61-76. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1182.
Issue
Vol 42 No 1 (2018)
Section
ORIGINAL ARTICLES

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