Abstract
A main advantage of the reference-calibration method is the use of the standard references with the scale values to establish the relationship between sensory and instrumental data which is then used to predict sensory attributes of unknown samples. This study was conducted to predict tenderness perception using instrumental methods through a reference-calibrated model. Chicken breast fillets deboned at 9 different times were cooked and instrumentally tested by a compression test. The fillets were also evaluated by 7 trained panelists. Three different psychophysical models were employed to correlate reference scores with the peak forces and to predict tenderness. The results showed that the Stevens and Beidler models fitted well the peak forces to the reference scores. After calibration, the models were used to predict tenderness scores for all the fillets. This study implied that references could be used to calibrate not only panelists but also instruments for predicting tenderness perception.
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Xiong, R., Lee, YS. & Meullenet, JF. A reference-calibration method for tenderness perception using psychophysical models. Food Sci Biotechnol 19, 1493–1501 (2010). https://doi.org/10.1007/s10068-010-0213-9
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DOI: https://doi.org/10.1007/s10068-010-0213-9