Optimizing TPA of Preserved Egg Gel with Sensory-Structural Validation

The gel properties of preserved egg white are crucial determinants of consumer acceptability, yet current quality assessment relies heavily on subjective sensory evaluation, which is prone to bias from assessor preferences and environmental factors. Although Texture Profile Analysis (TPA) offers an objective alternative, inconsistencies in testing parameters and sample preparation across studies compromise result reproducibility. To address this study employed the coefficient of variation (CV) method to identify the optimal testing parameters: cubic samples (1×1×1 cm ³ ), P50 probe, 55% compression ratio, 5 g trigger load, pre- and post-test speeds of 2 mm/s, and test speed of 1 mm/s. Ten varieties of commercial preserved egg samples were assessed under optimized conditions, with their textural attributes correlated to sensory and structural analyses through principal component analysis (PCA). The findings demonstrated a robust concordance between the comprehensive texture scores derived from PCA and the sensory or structural rankings of the gels, thereby affirming the method's reliability for objective quality grading. This approach not only augments the precision and reproducibility of preserved egg evaluations but also provides a valuable reference for establishing or refining evaluation methodologies for other food products.