ISSN 1313 - 8820 (print) ISSN 1314 - 412X (online) Volume 9, Number 3 September 2017
2017
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Volume 9, Number 3 September 2017
ISSN 1313 - 8820 (print) ISSN 1314 - 412X (online)
2017
AGRICULTURAL SCIENCE AND TECHNOLOGY, VOL. 9, No 3, pp 251 - 256, 2017 DOI: 10.15547/ast.2017.03.047
Sensory and instrumental texture analysis of Bulgarian commercial pates M. Tonchev1, T. Atanasov1, A. Todorova1, Ts. Atanasova1, N. Shtrankova1, M. Momchilova2 G. Zsivanovits2 1
University of Food Technologies (UFT), 4000 Plovdiv, Bulgaria
2
Food Research and Development Institute (FoodRDI), 4003 Plovdiv, Bulgaria
(Manuscript received 2 June 2017; accepted for publication 22 August 2017) Abstract. The aim of this study was to characterize the textural differences between Bulgarian commercial pates with different ingredients and to adapt the used methods for later application in texture analysis of sterilized meat products. Texture parameters were studied by sensory and instrumental methods. The sensory panel was stated from students in similar age and was asked to fulfill a questionnaire about their likening the poultry pates bought from the commercial network. Nine points sensory scales were used, about appearance, colour, spreadability by knife to bread, flavor, consistency, taste, aftertaste and overall likening. The panelists were asked to rank the pates based on their colour, spreadability and consistency. Instrumental texture parameters – texture profile and spreadability work, were analyzed by Stable Micro Systems texture analyzer in Texture Profile Analysis (TPA) and compression methods. For further analysis of spreadability, the probes were scanned by flatbed scanner before and after compression and their area ratio was measured by image analysis method. The results of sensory analysis show that, the pate with duck meat received the highest liking based on the overall liking, followed by pate with turkey meat and pate from chicken meat and liver and the lowest liked was the pate with goose meat. Based on the sensory spreadability and consistency the hardest was the pate with goose meat followed by pate with turkey meat and pate from chicken meat and liver and the softest was the pate with duck meat. The results from instrumental spreadability and hardness showed positive correlations with the results of the sensory analysis.
Keywords: pate, sensory analysis, texture, spreadability
Introduction Recent studies have shown a relationship between mechanical testing of pates, called Texture Profile Analysis (TPA), and the sensory texture analysis of pates. The liver pate is a cooked traditionally desirable product by consumers in Europe (Santos et al., 2003; Estevèz et al., 2005), which has good taste and sensory qualities (Echarte et al., 2004; Vossen et al., 2012). It forms part of the gastronomic culture in some countries (Domínguez, 2016). The Liver pate is unreal emulsion, which quality linked to good mixing of fat, water and soluble protein (Sarantopoulos et al., 1990). The fat in pate is responsible for the product spreadability. Products with high fat content have a fine texture and are more spreadable but with less stability in the emulsion. The reduction of the fat amount in meat products leads to an increase hardness and consistency, this problem is solved by increasing amount of added water (Claus et al., 1990). To add water, hot broth is used to help the homogenization (Totosaus and Pérez-Chabela, 2006). Jiménez et al. (2010) explained that the fat plays an important role in the quality characteristics of the emulsion meat products, which mainly affects the texture, mouth feel and ability to extend of the product. The meat emulsion is a biphasic system, formed by the solid dispersing in a liquid in which the solid is not miscible. The milk protein improves the emulsification and enhance the flavour. The liver proteins act like emulsifying agents as well. The relatively high fat content of pate products cause some negative health issues like obesity or hypertension (Lin Chen et al., 2015). Therefore reformulation of these products by fat replacers and plant origin fibers is desirable aim in the industry (Domínguez et al., 2016). The emulsification and stabilization of these compounds is a challenge for meat industry. To study the effect on texture of
these ingredients the traditional texture profile analysis should be extended with some other methods, which can measure the spreadability, gumminess, adhesiveness and particle distribution in semi-solid products. For example, the inulin is usually used like dietary fiber showing excellent properties as a carbohydrate-based fat substitute in relation to its ability to increase viscosity, form gels, provide mouthfeel and texture and increase water-holding capacity and thus presenting a good application potential in various food product formulations (Öztürk and Serdaroğlu, 2017). The aim of this study was to characterize the textural differences between the pates with different ingredients and to adapt the used methods for later application in texture analysis (instrumental and sensory methods) for sterilized meat products.
Material and methods Subject of study Four commercial pates from the same trade mark, which were produced by the same manufacturer, were investigated - Chicken pate, Turkey pate, Duck pate and Goose pate. The Table 1 shows the ingredients of the studied pates. Based on the table the pates are chicken pates with added meat content from turkey, duck and goose. In the description of the results the commercial names were used. Based on the labels of the pates the nutrition values are shown in Table 2. Instrumental texture analysis a) TPA measures such parameters as hardness, adhesiveness, cohesiveness and force to spreading. These tests quantify the texture of the pates, and they also evaluate the consistency of the manufacturing processes. The purpose of this test was to perform
* e-mail:
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251
Table 1. Ingredients of the tested pates, based on the commercial labels
Chicken pate Mechanically separated chicken meat Chicken liver Duck hearts meat Goose hearts meat Turkey meat Mechanically separated goose meat Pork lard
Turkey pate
18% 9%
21% 9%
Duck pate
Goose pate
24% 11% 1.4%
18% 10.5% 1.4%
2.5% 6% 7%
Table 2. Nutrition value of 100g product
Energy vale Fat Saturated fat Carbohydrates Added sugar Protein Salt
10
1
Chicken pate
Turkey pate
Duck pate
Goose pate
684KJ/165kcal 13.0g 4.9g 3.6g 0.8g 7.4g 1.3g
580KJ/139kcal 9.5g 3.4g 5.8g 0.9g 7.4g 1.4g
545KJ/131kcal 8.1g 2.6g 6.2g 0.8g 8.0g 1.3g
631kJ/152kcal 11.0g 3.6g 5.3g 0.8g 7.4g 1.3g
23
4
56 Hardness 2
9 8 7 Hardness 1
Force, N
6 5 4 3 2 1 0 Time, s Figure 1. Texture profile analysis (TPA) of pates
TPA on the 4 different poultry pates. A cylindrical glass (d1 = 29.7 mm) was filled with the pates up to constant volume (h = 25 mm, v = 17320 mm3) and compressed twice by a cylindrical probe (d2 = 25 mm) in concentrically layout. The deformation was set to 5 mm in the first and 10 mm in the second compression. The deformation speed was 1 mm/s (Figure 1). Similar TPA method and calculations were used by Serdaroğlu et al. (2016). 252
The texture parameters that were determined by the TPA method are evaluated as follows: 1. Hardness: 1st peak force (N). 2. Cohesiveness: C = W2 / W1
(1)
where W1 and W2 are the deformation work from the first and second peak.
Before loading to spread
After loading to spread
Figure 2. Method of the investigation of spreadability based scanned pictures
b) Spreadability test: To test the spreadability a small (constant) amount pate was compressed between parallel plates (Area plate >>Area pate ) and the pate's areas before and after compression were measured based on scanned pictures (Figure 2) The spreadability was calculated from the ratio between of the areas: 3.00
Spreadability = A2 / A1
(2)
Work to spreading is calculated based on the force-deformation curves, up to 6 mm deformation. The deformation speed was 1 mm/s (Figure 3).
1
2
2.50
Force, N
2.00
1.50
1.00
0.50
0.00 0
2
6
4
8
10
Distance, mm Figure 3. Spreadability test by texture analyzer (Work to spreading)
Sensory analysis The pates were tested by a sensory panel of 5 students for likeness of their appearance, colour, spreadability by knife, flavour, consistency (filling of spreadability in the mouth, taste, aftertaste and overall liking. The colour intensity, the spreadability and the consistency were ranked by the panel also (ISO 1036, 1994).
To discover where there were significant differences between the levels of the main factor, contrasts (Tukey test) between means were made.
Statistical analysis Each parameter was tested in triplicate. Statistical analysis (ANOVA) was applied to the data to determine differences (P < 0.05).
The results of instrumental texture analysis are presented in Table 3 and Figure 4. The hardness, which is expressed as 1st peak force of the TPA test, is the highest for the duck, followed by goose
Results and discussion
253
much lower (Estévez et al., 2005; Sănduleac et al., 2015). The result for the spreadability shows that the most spreadable pates are the goose and duck pate, followed by turkey and the less in spreadability is the chicken pate. That means the increasing of covered sample area is the highest for goose pate and the smallest for the chicken pate. There are no differences between the goose and duck pates. There are small differences between the turkey and chicken pates. The smallest in work to spreading is the chicken pate followed by duck and goose pates and the highest value was detected for turkey pate (Table 3). The texture differences may also be explained by the meat content, chicken pate has the smallest meat content and the duck and goose pates have the highest (Table 2).
and chicken and the softest is the turkey pate. There are significant differences between chicken and duck pates, between turkey and duck pates, but there is not between chicken and turkey. Between duck and goose pates and also between chicken and goose or turkey and goose pates the differences are near to significant. These instrumental results can be explained based on the ingredients of the pates. The chicken pate has the highest fat content and the duck has the highest protein content. This is consisted with the results of more authors (Estévez et al., 2005; Sănduleac et al., 2015) who found that increased concentration of fat in pâtés samples leads to a lower value of hardness and vice versa. The turkey pate shows highest cohesiveness like the others. The found correlation between the cohesiveness and fat content is Table 3. The results of the instrumental texture profile analysis
Hardness Chicken Turkey Duck Goose a–c
Cohesiveness
a
Spreadability
a
3.12±1.05 2.93±0.85a 5.67±0.53b 4.76±1.34ab
Work to spread
a
5.49±0.16 8.40±0.49b 4.49±1.73a 4.93±1.05a
1.55±0.17a 3.17±0.05c 2.34±0.37ab 2.56±0.49bc
1.23±0.05 1.35±0.04a 2.10±0.05b 2.02±0.09b
Note: Mean ± standard error values with no common superscript in the same column are significantly different (p < 0.05)
7
10
3
4
9 6 8 3 7
3
6 5 4
2
1
3
2
Work to spreading
4
2 Spreadability
Cohesiveness
1st Peak Force, N
5
1 2
1 1
Goose
Duck
Turkey
Chiken
Goose
Duck
Turkey
0 Chiken
Goose
Duck
Turkey
0 Chiken
Goose
Duck
Turkey
0 Chiken
0
Figure 4. Hardness, Cohesiveness, Spreadabillity and Work to spreading
Sensory analysis Based on the overall likeness test the duck pate was the most liked, followed by goose, turkey pates and the lowest likeness had the chicken pate (Figure 5). The colour intensity shown the darkest was the duck pate followed by goose, turkey pates and the brightest was the chicken pate. It is agreed with the result of Estévez et al. (2005) which explain the effect of fat content on the colour intensity and shows correlation between lightness and the fat content. 254
The spreadability ranking shows similar hardship for goose and duck followed by turkey pate and the chicken pate was the easiest for spreading. The rank-test for consistency shows the hardest was the goose followed by duck, turkey pates and the chicken pate was the softest (Table 4). The received results for the sensory analysis also can be explained based on the ingredients and nutritional values of these pates. The most liked duck pate contain the most meat. The duck
Table 4. The results of the sensory analysis
Type Chicken Turkey Duck Goose a–c
Appearance
Colour
a
Spreadability a
4.75±0.25 4.88±0.13a 6.38±0.38c 5.50±0.25b
4.25±0.25 5.00±1.00ab 6.75±0.15c 5.75±0.25b
Flavour
b
Consistency a
7.00±0.25 6.38±0.38ab 6.75±0.50b 5.75±0.15a
a
4.25±0.10 4.50±0.50a 5.25±0.50b 4.25±0.25a
5.67±0.34 6.13±0.38ab 6.63±0.63b 5.75±0.38a
Overal liking 5.25±0.30a 5.38±0.38a 6.38±0.38b 5.25±0.25a
Note: Mean ± standard error values with no common superscript in the same column are significantly different (p < 0.05)
Appearance 9
Aftertaste
6
Colour
3
0 Spreadability Taste
Flavour
Consistency
Chicken Turkey Duck Goose
Figure 5. Sensory profile of the pates
and goose pate is harder than the chicken and turkey pates, because of the added heart meat and highest meat content. The softness of the chicken pate is caused by the highest fat content (Estévez et al., 2005; Sănduleac et al., 2015).
Conclusion The most liked duck and goose pate have the highest amount meat and these are much harder than the chicken and turkey pates. The goose pate has smaller hardness, probably compensated by the content of mechanically separated goose meat. The chicken pate is the softest, because has the highest fat content.
Acknowledgement The study was supported by the Project "Student Practices Phase 1" "Education and Lifelong Learning" of the "Intelligent Growth Science and Education".
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AGRICULTURAL SCIENCE AND TECHNOLOGY, VOL. 9, No 3, 2017
CONTENTS
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Reviews Problems and achievements of cotton (Gossypium Hirsutum L.) weeds control T. Barakova, G. Delchev
179
Achievements and problems in the weed control in grain sorghum (Sorghum Bicolor Moench.) G. Delchev, M. Georgiev
185
Genetics and Breeding Parthenogenetic responsiveness of sunflower hybrid combinations with expressed tolerance to herbicides M. Drumeva, P. Yankov
190
In vitro propagation of oil-bearing rose (Rosa damascena Mill.) V. Badzhelova
194
Nutrition and Physiology Variation in the chemical composition and physical characteristics of grain from winter barley varieties B. Dyulgerova, N. Dyulgerov, D. Dimova
198
Haematological and serum biochemical indices of broiler chickens fed raw sickle pod (Senna obtusifolia) seed meal C. Augustine, I.D. Kwari, J.U. Igwebuike, S.B. Adamu
203
Prey size selectivity of pikeperch (Sander Lucioperca L.) fed with topmouth gudgeon (Pseudorasbora Parva Temminck & Schlegel) M. Gevezova-Kazakova, M. Yankova, T. Hubenova, A. Zaikov, G. Rusenov
209
Influence of organic nitrogen amendment, containing amino acids on the cellulase and xylanase, produced by Trichoderma spp. isolates D. Draganova, I. Valcheva, Y. Kuzmanova, M. Naydenov
213
Production Systems Justification of a method for determining the moment for switching on the level one signaling of filled 218 grain harvester hoppers G. Tihanov, B. Kolev, K. Trendafilov, N. Delchev, Y. Stoyanov Mathematical approaches for assessment and classification of the European Union member states based on the average yield of vegetables for the period 1961-2014 N. Keranova
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Present status of Zymoseptoria tritici (Mycospharella graminicola /Fuckel/ Schroter) of the wheat cultures in the Republic of Macedonia I. Karov, E. Arsov
227
Agriculture and Environment Influence of basic agrotechnical activities on the productivity and yield of Triticum monococcum L. S. Stamatov, K. Uzundzhalieva, E. Valchinova, G. Desheva, P. Chavdarov, B. Kyosev, T. Cholakov, R. Ruseva, N. Velcheva
230
Avifauna abundance and diversity in Jos wildlife park, Nigeria B.T. Kwaga, D. Iliya, A. Ali, D. Khobe
234
Ecological analysis of the flora in the 'Chinarite' protected area - Rodopi municipality, Bulgaria L. Dospatliev, M. Lacheva
240
Product Quality and Safety Food emulsions with amidated pectin from celery (Apium graveolens var. rapaceum D. C.) tubers Iv. Petrova, N. Petkova, M. Ognyanov, Ap. Simitchiev, M. Todorova, P. Denev
246
Sensory and instrumental texture analysis of Bulgarian commercial pates M. Tonchev, T. Atanasov, A. Todorova, Ts. Atanasova, N. Shtrankova, M. Momchilova G. Zsivanovits
251
Short Communication Influence of elevated platform (wire-mesh or wooden) in the cage on domestic rabbit (Oryctolagus cuniculus) activity S. Peeva, E. Raichev, D. Georgiev, A. Stefanov
257
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