Mathias Porsmose Clausen

Texture, particularly fibrousness, is a critical driver of consumer acceptance of plant‐based whole‐cut meat analogues (PBMAs), as it underpins the characteristic bite and tearing behavior associated with meat. Despite advances in producing and instrumentally characterizing fibrous structures in PBMAs, it remains unclear how macrostructural fiber organization and mechanical anisotropy translate into the human perception of fibrousness during eating, and how visual cues influence this perception. To address this, five PBMA samples with systematically varied fibrous structures were evaluated using a combined structural, mechanical, and sensory approach. Macrostructural fibrousness was quantified using the image‐based Fiberlyzer method, while directional compression testing characterized mechanical anisotropy and fluid release behavior. A trained sensory panel ( n = 8) assessed visible and oral fibrousness together with related texture attributes under both visual and blindfolded conditions in order to determine the influence of visual appearance on texture perception. Results showed strong correspondence between image‐derived fiber structure and perceived fibrousness . The Fiberlyzer Fiber Score explained 84% of the variance in visible fibrousness and more than 85% of the variance in oral fibrousness during mastication ( p < 0.05). Multivariate analyses further demonstrated that sensory fibrousness clustered with macrostructural fiber alignment and fracture‐related mechanical properties, while juiciness was associated with differences in compression‐induced fluid release. Removing visual cues increased response variability but did not significantly alter fibrousness perception for most samples, indicating that oral perception of fibrousness is primarily driven by physical structure rather than visual appearance. Together, these results demonstrate that macrostructural fiber organization quantified from images provides a reliable predictor of perceived fibrousness and that combining image‐based structural analysis, directional mechanical testing, and sensory evaluation offers a robust framework for interpreting fibrous texture in plant‐based meat analogues.

Protein hydrogels are widely used in food and biomaterial applications, yet the relationship between their microstructure and macroscopic behavior remains poorly quantified. Confocal microscopy is a standard tool for visualizing these structures, however analysis often relies on threshold-based segmentation which is sensitive to heterogeneous fluorescence intensity and can yield unreliable results. Here we present a quantitative workflow that integrates established pre-processing, supervised random forest segmentation and a python-based notebook for structural analysis to characterize protein network gels. Demonstrated on soy protein particulate gels with varying salt concentration, the segmentation method shows comparable performance to human-human variations, and the analysis captures reductions in connectivity and increase in pore size and heterogeneity that mirror losses in gel strength. Applied to dynamic imaging of acid-induced gelation, the workflow resolves emergence of aggregation and development of interconnection revealing structural stages that parallel rheological development. The framework demonstrates how image analysis might be used to link micro- and macro scale behavior and provide the foundation for future mechanistic studies.

Consumer interest in plant-based cheese is rising due to environmental, animal welfare, and health concerns, but texture remains a major challenge in replicating the creaminess, smoothness, and meltability of dairy cheese. The absence of casein in plant-based cheese often results in brittle or gummy textures, whereas plant-based fats and proteins often lead to phase separation and weak cohesion, thereby affecting sensory quality. While instrumental texture analysis is common in the lietarature, many studies lack a correlation between instrumental measures, sensory perception and consumer acceptance, limiting practical relevance. Against this background, this review systematically examined 85 sensory studies on plant-based cheese focusing on texture modification, sensory evaluation, and consumer response. Second, the review assessed the standardization of texture and mouthfeel terminology. Only four studies provided clear definitions of texture attributes, underscoring the need for greater standardization across studies. Third, it evaluated the quality of sensory and consumer analyses within these studies. A total of 60% of the studies (51 out of 85) had methodological issues, including small sample sizes and poorly reported sensory evaluation methods, highlighting key gaps in sensory studies on plant-based cheese. Future studies must refine sensory and consumer evaluation techniques to better replicate the dairy-like texture and mouthfeel in order and meet consumer expectations.

Emulsifiers are often used in the processing of pâtés based on various spreadable and solid meat products to maintain physical properties during production and to maintain the quality of the final product when key components, such as fat composition, are changed. Emulsifiers have been proven as useful tools to control and achieve desired properties in pâté-like products by modifying the product composition. This paper examines the impact of three distinct emulsifiers and stabilizers, namely collagen, sodium stearate and mono- and diglycerides (MDG), on the texture and microstructure of a range of duck liver pâtés. Samples with different emulsifier concentrations were analysed using methods such as rheology and texture analysis to gain insight into their mechanical properties. To visualize the microstructure of the emulsion, Coherent Antistokes Raman Scattering, together with image and statistical analysis, is used. Collagen increases the elastic properties, while sodium stearate significantly increases the hardness in compression tests. MDG only affects the microscopic properties. All emulsifiers exert discernible effects on the microscopic emulsion structure, fat particle sizes and shapes, as well as on mechanical properties. This allows for strategic use of these agents in order to enhance the quality and stability of meat emulsions. Graphical The use of different emulsifiers and stabilizers provide distinct varities in structures. Top left: control system. Top right: collagen system. Lower left: sodium stearate sample. Lower right: MDG system.

Foie gras (pâté) is an exceptional delicacy with a distinctive sensory profile. However, the animals, primarily ducks and geese, are force-fed a high-caloric cereals-based diet to obtain the fatty liver. With increasing awareness of ethical conditions and animal welfare, products that mimic the unique textural characteristics of foie gras pâté are entering the market. The present work shows a way to produce a foie gras-like pâté based on the same raw materials as a convenient homemade liver pâté by enzymatic treatment of fat with Candida rugosa type VII lipase. The distribution of mono-, di- and triglycerides is altered, which affects the melting profile measured by dynamic scanning calorimetry (DSC). Nuclear magnetic resonance (NMR) spectroscopy and X-ray diffractometry (XRD) were used to compare the solid fat content and the crystalline part of the fat samples, showing an increase in both values compared to the untreated fat. The pâté samples were analyzed by rheological methods and force measurements to determine physical properties such as storage modulus and hardness. The emulsion structure was evaluated by coherent anti-Stokes Raman scattering (CARS) microscopy, and fat droplet size and shape were assessed. When the textural properties of the pâtés are compared, the treated fat pâtés behave more like real foie gras pâtés than their untreated counterparts.

Why was the work done: The global cultivation of hop varieties has expanded to Australia and South America, where the environmental conditions influence their composition. A Brazilian hop variety, Mantiqueira has potential applications in brewing, but the chemical composition and industrial suitability remain unexplored. What are the main findings: The composition of Mantiqueira hops was determined by extracting the bioactive compounds using three pressurised fluid techniques: supercritical CO₂ (scCO₂), pressurised propane, and a pressurised mixture of scCO₂ and ethyl acetate or ethanol. High-performance liquid chromatography was used to identify and quantify alpha acids (humulone, cohumulone, and adhumulone), beta acids (lupulone, colupulone, and adlupulone), and the key phenolic compound xanthohumol. Why is the work important: Supercritical CO₂ achieved the highest recovery of alpha and beta acids, with the seven compounds representing up to 98.9% of the extract mass. Pressurised propane selectively extracted alpha and beta acids, producing (potential) bitterness enhancing extracts with minimal phenolic content. The addition of ethyl acetate to scCO₂ as a co-solvent increased the xanthohumol concentration by over 30-fold compared to scCO₂ alone. Further, the combination of scCO₂ and ethanol enhanced the extraction of both (potential) bitter acids and bioactive compounds, with higher temperatures and pressures yielding improved efficiency and diversity of compounds. The chemical profile of Mantiqueira hops was comparable to that of the noble Czech and North American aroma hops. Why is the work important: This study characterises a Brazilian hop variety with diverse applications. The findings report sustainable extraction methods and the composition of Mantiqueira hops, which could enhance beer flavour, aroma, and quality. Additionally, the high xanthohumol content supports the use of these hops in functional foods and nutraceuticals, broadening their industrial relevance and contributing to global hop diversification.