水産ねり製品のテクスチャ-における機器測定値と官能評価との関連

概要

論文の詳細を見る
On the evaluation of textural qualities of fish paste products (heat induced gels), the relationships between the instrumental measurements (e. g. jelly strength and creep elements) and sensory evaluation were investigated using 4 species of fish. The sensory evaluations were done by using 12 descriptive 7-point rating scales.An application of factor analysis showed the onomatopoeic features of sensory evaluation and the relationships between its sensory evaluation in the instrumental measurements as follows: (1) the characteristics of heat-induced gel were rheologically subdivided into three categories, viz. “hardness (stiffness)”, “elasticuess”, and viscousness"; (2) they corresponded to the distortional aspects of time in creep elements; and (3) both “hardness (stiffness)” and “viscousness” corresponded universally to jelly strength.
日本水産學會の論文