- Volume 32 Issue 1
Effect of Compression Test Conditions on Texture Profile Analysis of Surimi-based Products
압착실험조건이 어육연제품의 조직감 면모분석에 미치는 영향
- Lee, Young-Seung (Department of Food Science and Technology, Dongguk Univ.) ;
- Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk Univ.)
- Published : 2000.02.28
The texture profile analysis (TPA) parameters of commercial surimi-based products were evaluated at various compression test conditions. Cylindrical specimens of diameter to length (D/L) ratio of 1.0, 1.5, B.() cm/min were compressed to 50, 65 and 80% using crosshead speeds of 1.7, 3.3, 6.7 cm/min. TPA parameters of three surimi-based products (hardness-1, hardness-2, cohesiveness, springiness, chewiness and gumminess) were analyzed statistically. The TPA parameters were modified by dividing with cross section area and strain. The TPA parameters were affected by D/L and compression ratio except for crosshead speed for all three surimi-based products. The ecommended test conditions for TPA of surimi-based products seem to be D/L of 1.5, compression ratio of 80%, and crosshead speed of 1.7 to 6.7 cm/min.