• 한국수산과학회지
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• 제30권2호
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• pp.264-270
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• 1997

연어육으로써 조미반건조 제품을 가공하기 위한 기초 자료를 조사하기 위하여 가공조건에 따른 texture의 변화를 측정한 결과는 다음과 같다. 건조시간과 열풍온도가 증가할수록 연어육의 수분함량은 감소하였고, 수분감소량에 비례하여 hardness, shear stress 및 adhesiveness는 증가하였다. 연어육 건조 중에 hardness, shear stress 및 cohesiveness의 상관관계는 hardness와 shear stress는 비례하였고 hardness와 cohesiveness는 반비례관계를 나타내었다. 당장 및 염장 후, 건조시간이 증가할수록 hardness와 shear stress는 증가하였다. 관능검사 결과, 3시간 이상 건조한 당장시료의 texture가 "약간 좋다" 이상을 보였다. 가열 중의 texture 변화에 있어서는 10시간 건조한 시료가 4시간 건조시료 보다 hardness 및 shear stress 값이 높았으며, 가열시간이 증가함에 따라 10시간 건조한 시료의 hardness는 큰 변화가 없었으나 4시간 건조한 시료에서 감소하였다. Cohesiveness의 경우 가열시간이 경과함에 따라 4시간 건조시료와 대조구는 감소하였으나 10시간 건조한 시료에는 거의 변화가 없었고 adhesiveness에 있어서는 가열시간에 따른 일정한 경향을 나타내지는 않았다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.337-341
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• 1997

Texture is an important quality factor of processed chestnut products, which changes depending on the conditions of boiling process. The conventional boiling process consists of three stage(1st : 70 minutes at 60$^{\circ}C$; 2nd : 20minutes at 70$^{\circ}C$; 3rd : 80minutes at 98$^{\circ}C$). To improve the conventional boiling process of processed chestnut products, we investigated the changes of texture at different stages of boiling process and undertook the optimization of boiling process by response surface method on heating times of 2nd and 3rd heating, and amount of softening agent. The initial hardness and cohesiveness, the most important textural characteristics of chestnut, were 7.876kg and 0.189, respectively. In the third boiling stage, hardness decreased to 0.313kg and cohesiveness increased to 0.310. Using response surface method the minimum point of hardness and maximum point of cohesiveness was examined and model equations for predicting the changes of hardness and cohesiveness in the optional boiling condition were developed.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.107-112
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• 2004

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage ($r^2$=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.

• 수산해양교육연구
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• 제4권1호
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• pp.62-74
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• 1992

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good quality. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54Xcs, H=12.22-0.23Xsp and H=11.65-7.13Xpp. The reasonable equations for predicting the quality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows: H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58+0.08Xpp-0.23Xsp.

• 한국식품과학회지
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• 제16권3호
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• pp.309-313
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• 1984

츄잉검의 기계적(機械的) 물성(物性)과 관능적(官能的) 물성(物性) 및 기호성(嗜好性)과의 상관관계로부터 츄잉검의 텍스쳐를 잘 표현하는 물성(物性)을 찾아내었고 대표적(代表的)인 기계적(機械的) 물성(物性)으로부터 기호성(嗜好性)을 여측(予測)하는 식(式)과 ideal texture profile을 제시하였다. 츄잉검의 텍스쳐를 가장 잘 표현(表現)하는 대표적(代表的)인 물성(物性)은 초기(初期)의 관능적(官能約) stiffness와 기계적 puncture work, 중기(中期)의 관능적(官能的) firmness와 기계적(機械的) hardness, 후기(後期)의 관능적(官能的) firmness와 기계적(機械的) hardness, slope 및 관능적(官能的) lift 와 기계적(機械約) springiness이었다. 대표적(代表的)인 기계적(機械的) 물성(物性)으로 소비자(消費者)의 기호성(嗜好性)을 다음과 같이 여측(予測)하였다. 소비자(消費者)의 종합점수(綜合点數) = $7.336-0.369{\time}10^{-5}(Puncture work)+0.075{\time}10^{-5}(Intermediate\;hardness)+0.382{\time}10^{-5}(Final hardness)-0.806{\time}10^{-5}(Slope)-5.168(Springiness)$. 시대적(代表的)인 기계적(機械約) 물성(物性)으로 ideal texture profile을 작도하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1490-1495
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• 2013

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

• 한국식품영양학회지
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• 제29권5호
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• pp.605-609
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• 2016

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness ($R^2=0.99$) and chewiness ($R^2=0.99$). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness ($R^2=0.83$). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

• 한국식품영양학회지
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• 제22권2호
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• 한국식품영양학회지
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• 제20권4호
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• 동아시아식생활학회지
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• 제9권4호
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.