The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Texture, a critical property of Asian wheat noodles, is normally assessed by
sensory evaluation. However, sensory evaluation may be impractical for wheat breeders
and noodle researchers who need to evaluate a large number of samples and have limited
sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to
evaluate...