Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets

Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is subst...

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Bibliographic Details
Published in:Food science & nutrition 2018-09, Vol.6 (6), p.1692-1705
Main Authors: Bland, John M., Bett‐Garber, Karen L., Li, Carissa H., Brashear, Suzanne S., Lea, Jeanne M., Bechtel, Peter J.
Format: Article
Language:English
Subjects:
Agriculture
Catfish
Compression
Correlation coefficients
fillet
Fillets
Firmness
Fish
Food
Food quality
Hardness
Human subjects
instrumental
Mathematical analysis
Moisture
Monitoring
Original Research
Parameters
Quality assurance
Retention
sensory
Sensory evaluation
Sensory perception
Sensory properties
Shear tests
Texture
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Summary:Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is substandard. Instrumental methods of monitoring texture are much less costly over time than maintaining a sensory quality panel. The purpose of this research was to develop methods for monitoring texture quality using reliable instrumental methods. A descriptive sensory texture panel evaluated fresh‐frozen and individually quick frozen (IQF) catfish fillets and was compared to the instrumental analysis of the same cooked fish, using texture profile analysis (TPA). The TPA evaluation was more successful for identifying differences between IQF and fresh‐frozen catfish, with the most significance (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.737