• 대한가정학회지
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• 제26권3호
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• pp.103-108
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• 1988

Texture Profile Analysis (TPA) on cowpea and mung bean starch gels was performed with the Instron and the effect of the degree of compression on TPA parameters measured. Fracturability was almost independent of the degree of compression. hardness usually increased with increasing compression. Cohesiveness and chewiness decreased for mung bean starch gel as compression increases. Springiness in two starch gels increased a little from 55% to 65% compression and then decreased from 75% to 95% compression. Gumminess for mung bean starch gels decreased steeply from 55% to 75% compression, then it increased moderately up to 95% compression. Since the TPA parameters vary so widely with degree of compression, all TPA measurements should standardize the degree of compression.

• 한국식품과학회지
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• 제32권1호
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• pp.225-230
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• 2000

세 가지 시판 어육연제품에 대한 TPA 매개변수들이 여러 압착조건들에 의해 평가되었다. 지름(D)과 높이 (L)의 비율(D/L)이 1, 1.5, 2인 시료가 1.7. 3.3, 6.7 cm/min의 속도로 50%, 65%, 80% 압착되었다. TPA 매개변수인 경도, 응집력, 탄력성, 껌성. 씹힘성이 얻어졌으며 통계분석에 의해 비교 분석되었다. TPA 매개변수는 시료의 단면적으로 나눔으로써 수정되었다. 본 실험결과 TPA 매개변수들은 세 가지에 형태의 어묵 모두에서 D/L과 압착율에 의해 크게 영향을 받으므로 시료의 크기, 변형의 정도 그리고 변형속도 등의 압착 실험조건이 시료간에 크게 차이가 나면 각 시료들의 TPA 매개변수들은 서로 비교될 수 없음을 보여 주었으며, 어육연제품에 대한 TPA 최적 실험 조건들은 D/L = 1.5, 압착율 = 80%, 압착속도 = 1.7-6.7 cm/min로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권7호
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• pp.1029-1036
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• 2016

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

• Food Science and Biotechnology
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• 제15권3호
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• 한국축산식품학회지
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• 제41권4호
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• 한국식품영양학회지
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• 제29권5호
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• pp.605-609
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• 2016

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness ($R^2=0.99$) and chewiness ($R^2=0.99$). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness ($R^2=0.83$). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

• 한국식품과학회지
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• 제48권5호
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• pp.521-524
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• 2016

쌀밥의 조직감 측정시 가장 보편적으로 사용되는 텍스처 프로파일 분석(TPA)에 있어서, 모방적기기인 texture analyser를 사용하여 측정조건, 즉 압착율과 탐침이동속도를 달리하면서 4종류의 즉석쌀밥 시료들에 대한 경도, 점착성, 응집성, 씹힘성 및 탄성을 측정하였다. 4종류의 즉석쌀밥 시료들은 압착율과 탐침이동속도가 달라짐에 따라, 각각의 조직감 특성에 있어서 시료들 사이에 유의적인 차이를 보이거나 보이지 않는 변화를 보였다. 또한, 다섯가지 조직감 특성을 모두 고려하여 군집분석을 수행했을 경우에도 측정조건에 따라서 4종류 시료들이 서로 다르게 그룹화되는 것을 볼 수 있었다. 더불어, 쌀밥의 조직감 평가시 사용되는 '점착성/경도'값도 측정조건에 따라 4종류 시료들이 서로 다른 값을 보여주었다. 이들 결과를 토대로, 쌀밥의 조직감 측정시 쌀밥의 관능적 조직감 특성을 객관적으로 언급할 목적으로 기기적 측정을 수행한다면, 여러 분석을 통해 관능검사 결과와 가장 부합하는 측정 조건을 선택하는 것이 필요하며, 특정한 기기적 측정조건을 설정할 경우 실험목적에 따라 여러 특성을 고려하여 적합한 측정조건을 설정하는 것이 매우 중요하다 하겠다.

• 한국식품과학회지
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• 제32권5호
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• pp.1073-1078
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• 2000

치즈제조공정의 부산물로 생성되는 유청을 분말화한 후 생면 제조용 원료 밀가루 중량에 대하여 2.5%(T-I), 5.0%(T-II), 7.5%(T-III), 10%(T-IV)를 첨가하여 제조한 생면제조의 특성을 조사하였다. 아밀로그래프, 파리노그래프, 익스텐시그래프를 사용한 리올로지특성의 결과 유청분말 첨가량이 증가함에 따라 호화가 지연되었으며, 수분흡수율과 반죽형성기간은 감소하였고, 반죽의 안정도는 처리구 T-IV에서 가장 길게 나타났다. 또한 최대저항도는 유청분말 첨가량이 증가됨에 따라 증가하였고, 신장도는 감소함을 보였다. 조리면의 성질도 첨가량이 증가함에 따라 무게와 부피는 상대적으로 감소함을 보였고, 탁도는 증가하였으며, 조리면에 대한 TPA(texture profile analysis)결과 유청분말 처리구는 첨가량이 증가함에 따라 경도와 씸힘성은 각각 감소함을 보였다. 평점법을 적용한 관능평가(p<0.05)의 결과 조직감에서는 대조구와 처리구 T-I간에 유의적인 차이가 나타나지 않았으나, 처리구 T-II, T-III, T-IV와 대조구 간에는 유의적인 차이를 보였다. 전체적인 기호도는 처리구 T-II, T-III에서 상대적으로 평점이 높았으며, 대조구와 유의적인 차이를 나타내었다. 표면색의 측정결과 L값과 a값은 감소하였고, b값은 증가하였다.

• Journal of Animal Science and Technology
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• 제60권9호
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• pp.22.1-22.7
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• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• Food Science and Biotechnology
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• 제17권5호
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• pp.965-970
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• 2008

The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.