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How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday 24 November 2020

Texture Analysis in Research: Meat & Meat Substitute Products

Cutting cooked meat
Researchers from the Institute of Food Science, Technology and Nutrition, Madrid, have been investigating ethyl cellulose and beeswax oleogels as fat replacers in meat products. 
 
The effect of storage over 28 days was evaluated by measuring physiochemical, mechanical and viscoelastic properties of both oleogels before and after storage. They used their TA.XTplus Texture Analyser to perform penetration tests. 
 
Ethyl cellulose produced more deformable and cohesive gels with greater time- and temperature- stability than their beeswax counterparts which resulted in rigid and brittle gels. Their oxidative stability, mechanical and rheological properties were very stable during the chilled storage period, suggesting that both organogels could be stored up to 15 days prior to use without significant change in their composition or technological properties. Read more