Different methods for textural evaluation of freeze-dried candies during storage.

The textural changes during storage of two freeze-dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened with honey/isomalt (HI) and another sweetened with isomalt/stevia (IS), were analyzed using three different methods (instrumental, sensory, and image analysis). Fresh candies were in the supercooled state and presented different structural and textural characteristics (HI: compact and homogeneous, and IS: porous and crunchy), with Fmax values of 139 ± 14 and 174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysis showed approximately 60% average drop in F and W values, in agreement with the decrease observed by sensory analysis in hardness, fracturability, and crispness.

Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina.

Unlabelled: The objective of this study was to characterize the wooden breast (WB) myopathy in the poultry industry, and establish degrees of severity by analyzing the composition and important characteristics of meat quality. 175 chickens from the COBB-500 commercial line were analyzed, and three WB categories were established: normal, moderate, and severe. The prevalence was: 4.

Scanning electron microscopy combined with image processing technique: Analysis of microstructure, texture and tenderness in Semitendinous and Gluteus Medius bovine muscles.

In this study the effect of freeze drying on the microstructure, texture, and tenderness of Semitendinous and Gluteus Medius bovine muscles were analyzed applying Scanning Electron Microscopy combined with image analysis. Samples were analyzed by Scanning Electron Microscopy at different magnifications (250, 500, and 1,000×). Texture parameters were analyzed by Texture analyzer and by image analysis.

Scanning electron microscopy combined with image processing technique: Microstructure and texture analysis of legumes and vegetables for instant meal.

Development and innovation of new technologies are necessary especially in food quality; due that most instrumental technique for measuring quality properties involves a considerable amount of manual work. Image analysis is a technique that allows to provide objective evaluations from digitalized images that can estimate quality parameters for consumer's acceptance. The aim of the present research was to study the effect of freeze drying on the microstructure and texture of legume and vegetables using scanning electron microscopy at different magnifications' combined with image analysis.