Measurement of Elastic Properties of Kamaboko and Other Food Gels by a New Simplified Rheometer
A simplified rheometer was manufactured to measure the elastic properties of kamaboko and other food gels. Mechanical force applied to the gel through the penetration of a plunger was recorded using a potentiometric recorder. The gel quality of laboratory made surimi products and that of ka...
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| Format: | Article |
| Language: | English |
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Asian Fisheries Society
2000-03-01
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| Series: | Asian Fisheries Science |
| Online Access: | https://www.asianfisheriessociety.org/publication/downloadfile.php?id=418&file=Y0dSbUx6QTJNVE16TkRFd01ERXpOVFU0TWpJNE9ETXVjR1Jt |
| Summary: | A simplified rheometer was manufactured to measure the elastic properties of kamaboko and other food gels. Mechanical force applied to the gel through the penetration of a plunger was recorded using a potentiometric recorder. The gel quality of laboratory made surimi products and that of kamaboko and meat products in the market was also measured using this rheometer. The data obtained maintained a strong correlation with those from corresponding folding and sensory tests. A high correlation (p < 0.001) was observed between the textural parameters obtained using the simplified rheometer and a standard rheometer generally used in Japanese laboratories. |
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| ISSN: | 0116-6514 2073-3720 |