Mechanical properties of softened foodstuffs prepared using a freeze-thaw impregnation of macerating enzymes

Mechanical properties of 16 kinds’ softened foodstuffs retaining the original shapes, which were prepared by seasonings ‘VgTORON 2’ and ‘MeTORON 1’ for freeze-thaw impregnation, were analyzed. Their firmness, adhesiveness, balance degree which was calculated as the ratio of adhesiveness to firmness, and cohesiveness were evaluated by texture profiling analysis (TPA). Their fibrous and left-feeling textures were evaluated by the rate of residual weight on the nylon mesh with 1 mm aperture. The firmness of four softened vegetable foodstuffs was equal to or smaller than that of silken tofu. It was suggested that the higher contents of moisture and fat in softened foodstuffs, which had same firmness values, reduced the adhesiveness. It was also suggested that more softened foodstuffs increased the valance degree. The cohesiveness was smaller than that of silken tofu except for softened shiitake mushroom. The softened foodstuffs with smaller firmness showed the smaller rate of residual weight. In the softened animal foodstuffs, the meat showed a tendency to be the smaller rate of residual weight than the fish. The seed coat of soybean was degraded by the macerating enzymes and the result decreased the rate of residual weight.