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Research Progress in Quality Evaluation of Fresh Foods by Texture Analyzers

ZHU Dan-shi, LI Hui, CAO Xue-hui, LIU He, LI Jian-rong, MENG Xian-jun   

  1. 1. Food Safety Key Labortary of Liaoning Province, Food Science Research Institute of Bohai University, Jinzhou 121013, China;2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2014-04-15 Published:2014-04-18

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Abstract:

In recent years, texture analyzers have been used in food research more and more widely. This paper describes theworking principle of texture analyzers and reviews the recent progress in texture analyzer application in testing fresh foodssuch as fruits and vegetables, aquatic products and meat products. In addition, future directions in the development of textureanalyzers for food quality evaluation are discussed.