Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 5
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- Pages.1077-1084
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- 1998
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- 0367-6293(pISSN)
Effect of Compression Test Conditions on the Textural Parameters of Imitation Crab-leg Product
압착시험 조건이 게맛살의 조직감 지표에 미치는 영향
- Choi, Won-Seok (Center for Advanced Food Science and Technology (CAFST) Graduate School of Biotechnology, Korea University) ;
- Lee, Cherl-Ho (Center for Advanced Food Science and Technology (CAFST) Graduate School of Biotechnology, Korea University)
- Published : 1998.10.01
Abstract
The optimum conditions fer the measurement of texture profile of imitation crab-leg products were investigated by different conditions using Texture Analyser and the date were compared to those of sensory evaluations. The textural characteristics of surimi gels were compared with those of imitation crab-leg products. The TPA values of 5 different kinds of commercial imitation crab-leg product and 2 kinds of surimi gel products purchased in a market in Seoul were measured. In surimi gels, instrumental hardness and cohesiveness were higher than those of imitation crab-leg products, especially chewiness and gumminess were significantly higher than those of imitation crab-leg products. In imitation crab-leg products, hardness and cohesiveness increased and springiness decreased as the probe diameter increased from 12.5 mm to 24.6 mm. In the different compression ratio (60, 70, 80%), hardness increased and cohesiveness and springiness decreased as the compression ratio increased. The chewiness, gumminess, cohesiveness and hardness increased slightly as the cross-head speed increased from 0.8 to 2.4 mm/sec. Significant correlations between mechanical and sensory values were observed in gumminess, chewiness, cohesiveness and hardness. The optimum conditions for the TPA measurement of imitation crab-leg products were a cross-head speed of 2.4 mm/sec and 60% compression ratio with a flat probe having twice of the sample diameter (24.6 mm).
게맛살의 관능적 조직감특성을 기계적인 측정방법을 이용하여 정량적으로 나타내기 위하여 Texture Analyser (TX-XT2, England)의 측정조건을 달리한 기계적 조직감 지표(T.P.A.)를 구하였으며, 그 결과를 관능검사 결과와 비교하였다. 부수적으로 어묵과의 조직감 차이도 조사하였다. 본 실험에 사용한 시료는 국내에서 제조판매되고 있는 5종류의 게맛살과 2종류의 어묵을 서울시내 백화점에서 구입하여 사용하였다. 게맛살과 어묵의 조직감에 대한 기계적 측정치는 경도 및 응집성, 특히 씹힘성과 껌성에서 어묵이 높은 값을 보이며 게맛살과 커다란 차이를 보였다. 평판 탐침의 직경변화