The correlation analysis of commercial casing confections' texture by texture analyzer and sensory evaluation

• 1、School of Food Science and Technology, JiangNan University, Wuxi 214122
• 2、Beijing Qiushi agricultural Co.Ltd., Beijing 100000

Abstract：Six common commercial gelatinous confections with collagen casings were collected. 9-point hedonic scale and texture profile analysis were used to evaluate the texture characteristics of samples and Modify TPA was used as instrumental method. The results showed that there are some correlations between the Modify TPA experiment parameters, included gel strength, compression force restoring force, burst force and sensory texture characteristics such as hardness, chewiness, resilience, tightness, brittleness and burst feeling. These mechanical indicators can be replaced by instrumental analysis, which can greatly save the experiment time and cost. Some non-mechanical characteristics can not be a good indicator replaced by instrumental analysis. Therefore, it is still necessary to measure by means of sensory evaluation. These sensory characteristics include smoothness, melting, wettability, degree of fit. Combining instrumental analysis results, descriptive analysis results and 9-point hedonic scale results, the key texture indicators and ideal texture range affecting consumers' preferences are determined.

Keywords： confections with collagen casings texture characteristics sensory evaluation instrumental analysis correlation analysis