Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf

Abstract

The aim of this research was to evaluate and compare the textural properties of four types of reformulated meatloaf. Textural characteristics were investigated using three instrumental tests (Texture Profile Analysis, Wire Cutting and Volodkevich Bite) and two sensorial methods (Acceptance Testing and Texture Profile Method). The meatloaf samples were reformulated by replacing one part of the pork backfat with emulsions containing powder milk, walnuts and different vegetable oils. When comparing the results of the instrumental and sensorial analysis, values between 0.84 and 0.96 for correlation coefficients were obtained. The partial substitution of fat in the reformulated meatloafs significanly influenced the textural parameters of sample.