Variations in Textural Parameter Values of Tofu due to Different Measurement Conditions

Hwa, Shin Seon; Choi, Won-Seok

doi:10.3746/jkfn.2020.49.6.646

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…3 (bottom) arranged according to the cross-head speed, no significant tendency (increase or decrease) was observed with increasing cross-head speed. Similarly, a study by Shin and Choi (2020) on texture measurement of tofu by TPA method also discovered that when strain ratio increases, hardness (r 2 =0.9908, p<0.06) and chewiness (r 2 =0.9986, p<0.02) tend to increase. It has been found that the increase in hardness and chewiness caused by an increase in strain ratio at the same cross-head speed is primarily due to the densification of the molecular structure with an increase in the strain ratio ( Choi and Lee, 1998 ).…”

Section: Resultsmentioning

confidence: 81%

“…TPA is a method for measuring mechanical properties that mimic the texture perceived by humans, and depending on the conditions of the measurement, both the measurement value and the significant difference between the samples may change ( Shin and Choi, 2020 ; Shin and Choi, 2021 ). The best measurement conditions for TPA were those consistent with the sensory evaluation.…”

Section: Resultsmentioning

confidence: 99%

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Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Shin¹,

Choi²

2022

Food Sci Anim Resour

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This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G’ and G’’ values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

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Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Shin¹,

Choi²

2022

Food Sci Anim Resour

Self Cite

View full text Add to dashboard Cite

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Analysis of the Texture Characteristics of Cooked Rice Using Extrusion Tests under Various Measurement Conditions

Shin

Choi

2022

JKFN

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The texture of cooked rice was measured under various measurement conditions using extrusion test which better predict sensory texture characteristic values. Commercial cooked rice was used for these tests. As the cross-head speed increased from 1.67 mm/s to 10 mm/s, the maximum force, gradient, and area values of all the samples increased, but there were no changes in significant differences between the samples. When the probe travel distance was increased from 45 mm to 55 mm, the maximum force and gradient values did not show a significant increase in all samples, but the area value increased significantly as the travel distance increased. The Pearson correlation test between the maximum force and the gradient value or the maximum force and the area value under each measurement condition, showed a high correlation of 0.90 or more under all conditions.

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Variations in Textural Parameter Values of Tofu due to Different Measurement Conditions

Cited by 2 publications

References 3 publications

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Analysis of the Texture Characteristics of Cooked Rice Using Extrusion Tests under Various Measurement Conditions

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