Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 6 Issue 1
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- Pages.42-54
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- 1974
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- 0367-6293(pISSN)
Textural Characteristics of Various Food Products by Texturometer
Texturometer에 의한 성상별(性狀別) 식품군(食品群)의 Texture 특성(特性)
- Lee, Young-Hwa (Agricultural Biochemistry Laboratory, Korea Atomic Energy Research Institute) ;
- Lee, Kwan-Young (Agricultural Biochemistry Laboratory, Korea Atomic Energy Research Institute) ;
- Lee, Su-Rae (Agricultural Biochemistry Laboratory, Korea Atomic Energy Research Institute)
- Published : 1974.03.28
Abstract
Twenty-six food products which are commonly consumed in Korea were classified according to the method of Oldfield et al., based on the physical and rheological properties, and subjected to the measurement of textural characteristics by the General Foods Texturometer. It was found that the measurement conditions, texturometer curves and parameters differed depending on the food group such as gelatinous, heterogeneous gelatinous, fatty emulsion, cellular textured, fibrous, spongy and porous solid food products. Diverse texturometer curves were obtained from the same kinds of food products, especially among the porous solid food products.
국내에서 널리 이용되고 있는 26종(種)의 식품을 물리적(物理的) 성상(性狀)에 따른 Oldfield 등의 방법으로 분류하고 General Foods사(社)의 Texturometer에 의하여 그들의 특성(特性)을 측정하였다. 그 결과 gel 상(狀) 식품(食品), 불균일(不均一) gel 상(狀) 식품(食品), 지방(脂肪) emulsion 상(狀) 식품(食品), 세포조직상식품(細胞組織狀食品), 섬유상식품(纖維狀食品), 공극고체상(空隙固體狀) 식품(食品)에 따라 측정최적조건, texturometer curve 및 특성치가 다름을 확인하였다. 각 식품(食品)의 texture 특성은 동일한 제품사이에서도 다양성을 보여주고 있었으며 특히 공극고체상(空隙固體狀) 식품(食品)에서 가장 심한 차이를 나타내었다.
Keywords