Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Large and Small Deformation Studies of Ohmic and Water-Bath Heated Surimi Gel by TPA and Creep Test

  • Choi, Won-Seok (Division of Food and Biotechnology, Chungju National University) ;
  • Lee, Cherl-Ho (School of Life Science and Biotechnology, Korea University)
  • Published : 2006.06.30
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Abstract

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

Keywords

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