Development of Definition of Parameters and Reference Scales for Texture Profiling of Frankfurter Sausages

소세지의 텍스처 프로필 수행을 위한 용어와 표준척도의 개발

  • Kim, Hye-Young (Department of Foods & Nutrition, Ewha Womans University) ;
  • Lee, Mi-Gyung (Department of Foods & Nutrition, Ewha Womans University) ;
  • Jang, Kyung-Ah (Department of Foods & Nutrition, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Foods & Nutrition, Ewha Womans University)
  • 김혜영 (이화여자대학교 식품영양학과) ;
  • 이미경 (이화여자대학교 식품영양학과) ;
  • 장경아 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 1995.02.01


The texture profile of frankfurter sausages was carried out by comparing the domestic(A) and imported(B) products. Fourteen character notes were identified: elasticity, surface moisture, surface smoothness, center hardness, skin toughness, cohesiveness, denseness, chewiness, moisture release, cohesiveness of mass, lumpiness, graininess, skin separation, and oiliness. Reference scales and the $0{\sim}3$ point numerical scaling method were also established. Panelists evaluated sausage A harder than the sausage B. It had higher skin separation and elasticity scores requring more chewing. Sausage B had lower surface moisture and cohesiveness of mass, but higher moisture release and graininess. Panelists commented that the sausage B were oilier but had milder tastes.


reference scales;texture profile;sausage