• 제목/요약/키워드: texture (hardness)

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국내 다소비 횟감의 콜라겐과 조직감 특성 (Collagen and Texture Properties of Commonly Consumed Fish Species in Korea as Sliced Raw Fishes)

  • 박지훈;이창영;최유리;이정석;허민수;김진수
    • 한국수산과학회지
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    • 제55권4호
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    • pp.397-407
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    • 2022
  • This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

압착시험 조건이 게맛살의 조직감 지표에 미치는 영향 (Effect of Compression Test Conditions on the Textural Parameters of Imitation Crab-leg Product)

  • 최원석;이철호
    • 한국식품과학회지
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    • 제30권5호
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    • pp.1077-1084
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    • 1998
  • 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$({\varphi}12.5\;mm,\;{\varphi}24.6\;mm)$가 맛살의 조직감 변수에 미치는 영향을 조사한 결과 경도와 응집성은 탐침의 직경이 증가함에 따라 증가하였으며 탄력성은 감소하였다. 압착율의 변화(60, 70, 80%)에 대한 조직감 변수의 영향은 압착율이 증가시 경도는 증가한 반면 응집성과 탄력성은 감소하였다. 변형속도가 0.8에서 2.4 mm/sec로 증가함에 따라 씹힘성, 껌성, 응집성 및 경도가 약간 증가하였다. 경도, 응집성 및 씹힘성이 기계적 측정치들과 관능검사 결과들간에 높은 상관관계를 나타내었다. 결론적으로 게맛살의 조직감에 대한 관능검사를 대신할 기계적 측정조건은 시료 직경의 약 2배가 되는 직경 24.6 mm의 평판 탐침으로, 변형속도 2.4 mm/sec에서 60%의 변형율로 2회 반복압착하여 얻은 힘-거리 곡선을 분석하는 것이 본 실험 범위내에서 바람직한 것으로 판단된다.

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텍스처 분석기를 활용한 즉석밥 물성 측정 방법의 상호 비교 (A Comparison of Rheological Measurement Methods of Instant Cooked Rice by a Texture Analyzer)

  • 김희수;오임경;양선경;이수용
    • 산업식품공학
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    • 제22권4호
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    • pp.381-385
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    • 2018
  • 즉석밥의 물성을 효율적으로 측정하기 위한 방법을 모색하고자 다양한 경도를 가진 즉석밥을 대상으로 4가지 다른 물성 기법을 적용하고 그 경도 결과를 비교 분석하였다. 이를 위해 disk, cylinder, rod, cone probe를 사용한 물성 측정법을 즉석밥에 적용하여 이들의 상관관계를 조사하였다. 모든 측정 방법에 대하여 수분함량에 따른 경도와의 상관관계를 분석한 결과 비교적 높은 음의 선형관계를 보여주어 수분함량이 증가할수록 경도가 감소하는 패턴을 명확히 보여주었다. Cone probe 측정법의 경우 압축력과 전단력을 통한 개별 밥알 시료의 변형이 가능하여 가장 높은 상관관계를 보여주었고, disk probe 측정법 또한 높은 양의 상관관계를 보였지만 죽과 같이 유동성을 가진 시료에는 적용이 어려웠다. 더 나아가 측정된 힘 값을 응력 형태로 전환시켜 상호 비교한 결과 cone과 rod probe 방법 그리고 rod와 cylinder probe 방법의 Pearson 계수가 0.9에 가까운 높은 상관관계를 보여주었다. 본 연구를 통하여 얻어진 결과는 즉석밥의 물성 측정을 위한 다양한 기법을 좀 더 이해하는데 기여할 수 있을 것으로 판단되며, 다양한 형태의 즉석밥을 개발하는데 활용될 수 있을 것으로 기대된다. 아울러, 본 연구를 통해서 얻어진 기계적 측정 결과와 관능평가 결과를 연관 지을 수 있다면 실제 식품 산업에서 활용될 수 있는 보다 의미 있는 결과를 제공할 수 있어 이에 대한 후속 연구가 필요하다.

쇠고기 원산지 차이에 의한 육포의 품질 특성 (Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin)

  • 박지형;이경희
    • 한국식품조리과학회지
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    • 제21권4호
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    • pp.528-535
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    • 2005
  • This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

밥블록을 이용한 찰밥의 경도 및 부착성 측정법 (Measurement of Hardness and Adhesiveness of Cooked-Rice)

  • 이영진;황선옥;박윤서;윤운중;전재근
    • Applied Biological Chemistry
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    • 제38권5호
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    • pp.398-402
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    • 1995
  • 전기밥솥으로 지은 일반계(Japonica) 쌀밥의 경도와 부착성을 texturemeter를 사용하여 낱알과 밥블록상태에서 측정하였다. 밥알 3, 4, 5개씩을 균등하게 배열하고 95%의 압축비에서 plastic plunger 로 측정한 경우 각각 경도는 7.4, 7.5, 10.0kg이었으며 변이계수가 25.9%에 이르렀다. 원통형 밥블록(15mm diameter, 20mm height)으로 성형한 것을 80% 압축비로 측정한 결과, 경도는 2.1kg이었고 변이계수는 $2.8{\sim}7.0%$의 수준으로 현격히 감소되었다. 밥블록측정법이 정확도와 재현성에서 낱알측정법보다 월등히 좋았으며 밥블록의 성형방법과 측정 방법을 개발하였다. 밥의 부착성은 낱알측정법으로는 불가능하였고, 밥블록을 톱니형의 plunger와 platform을 사용할 경우 가능하였으며 그 값은 0.68kg sec이었고 변이계수는 4.6%이었다.

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Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

  • Jeon, Seon-Suk;Ganesan, Palanivel;Lee, Youn-Sun;Yoo, Sang-Hun;Kwak, Hae-Soo
    • 한국축산식품학회지
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    • 제32권1호
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    • pp.49-53
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    • 2012
  • This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

참게육 첨가 맛두부의 조직 및 관능 특성 (Sensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat)

  • 류홍수;신은수;장대흥
    • 한국수산과학회지
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    • 제42권3호
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    • pp.190-196
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    • 2009
  • To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

ECAP한 Al 판재의 판재성형성 (Formability of ECAPed Al Alloy Sheet)

  • ;김인수;이민구;박병현
    • 한국소성가공학회:학술대회논문집
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    • 한국소성가공학회 2006년도 춘계학술대회 논문집
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    • pp.285-287
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    • 2006
  • Ultra-fine grained and high hardened Al sheet was obtained by Equal channel angular pressing (ECAP). During this process the microstructure, the hardness and the texture of AA 1050 Al alloy sheet are changed by a severe shear deformation. The plastic strain ratio after the ECAP and subsequent heat-treatment condition has been investigated in this study. It was found that the average r-value of the ECAPed and subsequent heat-treated specimen was 1.7 times higher than those of the initial Al sheet. This could be attributed to the various texture formations through the ECAP and subsequent heat-treatment of AA 1050 Aluminum alloy sheet.

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대두 품종별 두부의 이화학적, 관능적 특성 (Effects of Soybean Varieties on the Physicochemical and Sensory Characteristics of Tofu)

  • 유경미
    • 한국식품영양학회지
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    • 제24권3호
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    • pp.451-457
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    • 2011
  • The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.

ECAP 한 알루미늄 판재의 성형성 연구 (Formability of ECAPed Al Alloy Sheet)

  • 사이드무로드아크라모프;김인수;이민구;박병현
    • 한국소성가공학회:학술대회논문집
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    • 한국소성가공학회 2006년도 제5회 박판성형 SYMPOSIUM
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    • pp.88-91
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    • 2006
  • Ultra-fine grained and high hardened Al sheet was obtained by Equal Channel Angular Pressing (ECAP). During this process the microstructure, the hardness and the texture of AA 1050 Al alloy sheet are changed by a severe shear deformation. The plastic strain ratio after the ECAP and subsequent heat-treatment condition was investigated in this study. It was found that the average r-value of the equal channel angular pressed and subsequent heat-treated specimen was 1.7 times higher than that of the initial Al sheet. This could be attributed to the various texture formations through the ECAP and subsequent heat-treatment of AA 1050 Aluminum alloy sheets.

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