Tofu Hot Dog Shear Resistance

Situation

Tofu texture profile defined by compression testingMeat processor wanted to develop a vegetarian alternative to popular meat based hotdog using tofu. Good correlation with sensory properties was required from instrumental method.

Textural properties of vegetarian derivatives of traditional meat based products are critical. local market for hotdog sales and wanted to repeat this success with their vegetarian alternative.

 

Method

Tofu hotdog and meat consistency comparison table -  - cohesiveness and springiness indexHardness to bite (shear resistance) and hardness to touch (perception of springiness) were identified as critical texture properties of the meat based hotdogs. Instrumental texture analysis imitated these conditions through shear and compression testing. The cohesiveness and springiness are determined by calculations from two compression cycles, which replicate the chewing of the sample.

  • Correlated with sensory properties
  • Measure effect of process formulation changes during product matching
  • Vegetarian product developed matches profile of original

 

Significance

A reproducible and objective method for measuring and comparing meat and vegetarian products in the development process

 

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