Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 1
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- Pages.1-5
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- 1995
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- 0367-6293(pISSN)
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)
- Published : 1995.02.01
Abstract
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
본 연구에서는 국내산(A) 및 수입산(B) 소세지를 택하여 소세지의 텍스처 프로필을 수행하였다. 패널요원들은 두 제품에 대하여 감지되는 순서에 따라 14개의 관능적 특성용어를 개발하였다. 개발된 특성용어는 표면의 촉촉함, 표면의 매끄러움, 탄성, 내부경도, 껍질이 질긴 정도, 응집성, 조밀도, 씹음수, 수분방출, 덩어리 응집성, 덩어리상, 과립상, 껍질의 분리도, 기름짐이었다. 또한