• 한국축산식품학회지
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• 제41권4호
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• 한국식품조리과학회지
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• 제8권3호
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• pp.315-321
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• 1992

This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.

• Fisheries and Aquatic Sciences
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• 제14권3호
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• pp.161-167
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• 2011

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

• Carbon letters
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• 제6권3호
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• pp.141-147
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• 2005

The carbon sample "O", phosphoric acid-activated carbon "OP", zinc chloride-activated carbon "OZ", and two steam activated carbons "OS" and "OS2" with different burn-off of 25% and 58% respectively, were prepared from olive stones. The textural properties were determined from the results of nitrogen adsorption at 77 K and by analyzing these results through the application of different adsorption models. The chemistry of the carbon surfaces was determined from the base neutralization capacities, acid neutralization capacity and surface pH. The sorption of $Pb^{2+}$ ions on to the carbons prepared was followed under dynamic and equilibrium conditions. The differences between the values of the textural parameters were attributed to the inapplicability of some adsorption models and to the heterogeneity of the microporous carbons. The sorption of $Pb^{2+}$ ions is favored on carbon and activated carbons. However, chemically activated carbons are more effective compared with steam-activated ones. The sorption of $Pb^{2+}$ ions were related to the chemistry of the surface rather than to the textural properties.

• 동아시아식생활학회지
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• 제23권4호
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• 동아시아식생활학회지
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• 제17권1호
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• pp.58-63
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• 2007

To develop a new type of surimi with added citrus fruits, we examined the colors, textural properties and sensory evaluations of surimi after production. In the folding test, all samples had good flexibility, which suggested that addition of citrus fruits did not influence the flexibility of surimi. The pH in surimi samples was, in increasing order: lemon(Citrus limon), citron(Citrus junos), tangerine(Citrus unshiu), cumquet(Fortunella japonica var. margarita), and control. The pHs of each citrus fruits and the surimi with added citrus fruits were similar. Lightness increased in the following order: lemon, cumquet, control, citron, and tangerine surimi. Redness was high in the following order: tangerine, cumquet, control, citron, and lemon surimi. Yellowness increased in the following order: tangerine, cumquet, citron, lemon, and control surimi. There were no significant differences between lemon and control surimi. The hardness of surimi was highest in lemon, followed by citron, tangerine, cumquet, and control surimi. Although control surimi was the lowest, there were no significant differences among the samples. In terms of springness, it increased in the following order: tangerine, citron, control, lemon, and cumquet, but there were no significant differences among the samples. In sensory evaluation, overall acceptability decreased in the following order: cumquet, tangerine, control, citron, and lemon. Surimi containing cumquet got the best score in colors, textural properties, and taste except flavor. All samples got positive results in sensory ova luations, except for textural properties and taste of lemon and citron. Here, we confirm that surimi can be made with added citrus fruits, although we should examine in detail the quantities of added lemon and citron in a later study.

• Journal of Radiation Protection and Research
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• 제48권3호
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• pp.144-152
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• 2023

Background: Color texture analysis was applied as a tool for quantitative evaluation of radiation-induced skin injuries. Materials and Methods: We prospectively selected 20 breast cancer patients who underwent whole-breast radiotherapy after breast-conserving surgery. Color images of skin surfaces for irradiated breasts were obtained by using a mobile skin analyzer. The first skin measurement was performed before the first fraction of radiotherapy, and the subsequent measurement was conducted approximately 10 days after the completion of the entire series of radiotherapy sessions. For comparison, color images of the skin surface for the unirradiated breasts were measured similarly. For each color image, six co-occurrence matrices (red-green [RG], red-blue [RB], and green-blue [GB] from color channels, red [R], green [G], blue [B] from gray channels) can be generated. Four textural features (contrast, correlation, energy, and homogeneity) were calculated for each co-occurrence matrix. Finally, several statistical analyses were used to investigate the performance of the color textural parameters to objectively evaluate the radiation-induced skin damage. Results and Discussion: For the R channel from the gray channel, the differences in the values between the irradiated and unirradiated skin were larger than those of the G and B channels. In addition, for the RG and RB channels, where R was considered in the color channel, the differences were larger than those in the GB channel. When comparing the relative values between gray and color channels, the 'contrast' values for the RG and RB channels were approximately two times greater than those for the R channel for irradiated skin. In contrast, there were no noticeable differences for unirradiated skin. Conclusion: The utilization of color texture analysis has shown promising results in evaluating the severity of skin damage caused by radiation. All textural parameters of the RG and RB co-occurrence matrices could be potential indicators of the extent of skin damage caused by radiation.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.