• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1077-1084
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• 1998

The optimum conditions fer the measurement of texture profile of imitation crab-leg products were investigated by different conditions using Texture Analyser and the date were compared to those of sensory evaluations. The textural characteristics of surimi gels were compared with those of imitation crab-leg products. The TPA values of 5 different kinds of commercial imitation crab-leg product and 2 kinds of surimi gel products purchased in a market in Seoul were measured. In surimi gels, instrumental hardness and cohesiveness were higher than those of imitation crab-leg products, especially chewiness and gumminess were significantly higher than those of imitation crab-leg products. In imitation crab-leg products, hardness and cohesiveness increased and springiness decreased as the probe diameter increased from 12.5 mm to 24.6 mm. In the different compression ratio (60, 70, 80%), hardness increased and cohesiveness and springiness decreased as the compression ratio increased. The chewiness, gumminess, cohesiveness and hardness increased slightly as the cross-head speed increased from 0.8 to 2.4 mm/sec. Significant correlations between mechanical and sensory values were observed in gumminess, chewiness, cohesiveness and hardness. The optimum conditions for the TPA measurement of imitation crab-leg products were a cross-head speed of 2.4 mm/sec and 60% compression ratio with a flat probe having twice of the sample diameter (24.6 mm).

• Food Engineering Progress
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• v.22 no.4
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• pp.381-385
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• 2018

Various rheological methods to measure the hardness of instant cooked rice by a texture analyzer were investigated and compared. Specifically, instant white rice samples with a wide range of hardness were subjected to four different rheological tests with disk, cylinder, rod, and cone probe whose results were inter-correlated. All the measurements demonstrated that the hardness of instant rice was reduced with increasing moisture content and showed negatively linear relationships. Out of the four tests applied in this study, the highest coefficient of correlation ($R^2=0.9268$) was observed distinctly in the cone probe test, where both compressive and shear forces can be applied to deform individual rice grains. However, the cylinder probe test had the lowest coefficient of correlation ($R^2=0.7247$) because it may be ineffective in causing direct deformation of individual rice grains. Furthermore, when the hardness values (N) were converted to stress (Pa), highly linear correlations ($R^2{\approx}0.99$) were observed between the tests with similar probe geometry and force application.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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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.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.398-402
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• 1995

Hardness and adhessiveness of cooked rice were measured with rice grain and rice block methods by texturemeter. In grain method 3, 4 and 5 grains were arranged and subjected to the texture test with a plastic plunger at 95% strain and 0.5mm/sec speed. The hardness were 7.4kg, 7.5kg and 10.0kg respectively and the coefficient of variation ranged from 37.0% to 25.9%, which was mainly due to the irregular geometry of the grains in each specimen set Adhesiveness could not be measured with this method. A cylindrical rice block($H/D=20mm{\times}15mm$) was made for the texture analysis. The hardness was 2.1 kg with coefficient of variation ranging from 2.8 to 7.0%, and the block method was s more reproducible compared to the grain method. A grooved plastic plunger and platform were designed for the measurement of adhesiveness of cooked rice block. The adhesiveness was 0.68kg sec and the coefficient of the variation was 4.6%.

• Food Science of Animal Resources
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• v.32 no.1
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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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.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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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.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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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.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.06a
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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.