Texture analyzer

The texture properties of cooked meat batters were measured using the method of Wu, He, Hong, and Wang (2016) using a texture analyzer (Brookfield, USA). The cooked meat batters cylinders of each sample were cut into about 25 mm height. The equipment parameters were set as follows: axially compressed 50 %, test speed 1.0 mm/s, post-test speed 1.0 mm/s, trigger type 5 g.

The pH of U-CC was evaluated with a pH meter (Inolab 3, Hanna Instruments, Venet, Italy) by inserting the pH meter electrode directly into the U-CC sample. The color coordinates were analyzed with a Chromameter CR-400 (Konica Minolta, Tokyo, Japan). For color coordinate evaluation, the U-CC was cut into slices, and the color indicators were immediately measured on the surface of the U-CC. For TTA analysis, a U-CC slurry was prepared by blending 20 g of grated U-CC with 12 mL of water. Then, a 20 g sample was mixed with 250 mL of distilled water and filtered through a Whatman #1 filter paper. Furthermore, 25 mL of the filtered sample was titrated with 0.1 mol/L NaOH, and phenolphthalein was used as an indicator. The TTA was expressed in Terner degrees (°T). The texture hardness was evaluated by using a texture analyzer (Brookfield, Ametek, Middleboro, Massachusetts, USA). For texture hardness evaluation, the U-CC was cut into 2 cm-thick slices. The moisture content was determined according to the ICC standard method 110/1 (1976) by drying the sample at 103 ± 2 °C until reaching constant weight [27 ].
The methods for determination of TPC content and DPPH⁻ radical scavenging activity are described above in Section 2.3.3.

The Brookfield Texture Analyzer (Massachusetts, USA) was used for the determination of JSM fillet texture. This instrument is operated by computer software (Texture PRO CT, Middleboro, USA). The aluminum cylinder probe with a diameter of 10 mm at 0.5 mm/s cross‐head speed was used to compress 50% of sample height, and it was continued up to 60 s and then extruded. During this period, a number of attributes were measured following the study of Ganesan and Benjakul (2014).

The taste value of the cooked rice was assessed according to methods that were modified based on those of Champagne et al. (1996) [21 ]. Briefly, 30 g of milled rice was cooked according to GB/T 15682–2008 guidelines; then, 8 g of the cooked rice was pressed into rice cakes, and the taste value was measured using a rice taste analyzer (STA1B, Satake, Japan). The texture of the rice cakes (hardness, gumminess, and springiness, defined for instrumental texture analyses as per the study published by Champagne et al. (1999) [22 (link)]), was determined using the Texture Analyzer (Brookfield Engineering Laboratories, MA, US) following the methods described by Zhang et al. (2019) [23 (link)]. The sample was compressed using a 35 mm global probe attachment at a speed of 2 mm/s. The texture profile analysis settings were as follows: pre-test speed, 2.00 mm/s; post-test speed, 2.00 mm/s; time, 10 s; trigger force, 0.05 N. The measurement was conducted in 10 replicates.

Analysis of hardness, viscosity, cohesion, and adhesion of the samples was performed with a texture analyzer (Brook-Field, Middleboro, MA, USA), using a cylindrical TA10 probe at 10 mm test distance, at 2.0 mm/s pre-test speed, 0.50 mm/s test speed, 0.50 mm/s return speed, and 20.0 points/s data frequency over three loop tests.