You are here

Cocktail Sausage Firmness Comparison

Situation

Texture-analyzer-Cocktail-SausagesThe following data was gathered for a potential client, in an effort to come up with a more consistent and objective way to evaluate the texture of their sausage products, specifically the firmness of the products. The current method is mostly on a sensory basis and can be very subjective. While sensory is important, it can vary significantly from person to person.

For this test Food Technology Corporation (FTC) was sent two sample sets, one beef and one chicken. FTC was asked to come up with a method that would be able to show a difference in the products that were sent.

 

Method

Texture-analyzer-Cocktail-Sausages2

All testing was done with FTC’s TMS-Pro Texture Analyzer, fitted with a 25N Intelligent Load Cell (ILC). A 75mm compression plate was mounted to the ILC to apply the force to the individual samples. Each test replication involved the TMS-Pro compressing each sample to the same displacement of 20mm. The system moved down at a speed of 50mm/min until it came into contact with the sample. It then set the surface of the sample to zero mm displacement before compressing the sample to a displacement of 20mm. Having the system find the surface of the sample is an important step as there was some variation in the circumference of the samples. The displacement of 20mm was chosen as it was a distance that was far enough to cause the skin of the sausage to rupture. This motion is designed to replicate biting into a sample.

 

Results and Discussion

Below is the graphical representation of the samples that were tested. The X-axis is displacement and the Y-axis is force.

graph-coctail-sausages

For this test, we looked at the maximum force that occurred and also the area under the curve (work) as both of these can be a good indicator of the overcall firmness of the product.

Below is a table showing the calculations that were done on the above graph.

sample-testing-coctail-sausages

In looking at the results above, one can easily see the difference in the two sample sets. The chicken samples required almost double the amount of force to compress when compared to the beef samples. The beef samples were slightly more consistent than the chicken samples though we cannot say if this is the natural variation of the product as we had a limited number of samples to work with.

 

Significance

Based on our results, a significant and repeatable difference in the two products can be produced using the described methodology. In looking at the final data, one can conclude that the chicken product takes more energy and force to bite/chew than the beef products. This data is supported by the historical sensory data of the products.

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa