期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：1
页码：1-16
出版社：Galati University Press
摘要：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.
