The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests
Tóm tắt
The physical properties of 49 commercial kamabokos were measured by the puncture and stress relaxation tests. The principal component analysis was applied to the physical parameters of both tests, and their cumulative contribution ratios were over 90% with the first and second principal components, respectively. The comparison among the kamabokos was carried out using the synthetic physical parameters. The kamabokos produced in same area showed the peculiar distribution. The relative positional relation of kamabokos measured by the stress relaxation test was different from that by the puncture test for many of the kamabokos. Physical property evaluation using a principal component analysis is very effective for intensiveness of many measurement parameters. If much more kamabokos were measured by this method, regional characteristics of kamabokos would be clarified.
Tài liệu tham khảo
Tsukamasa Y, Hagihara T, Ando M, Makinodan Y, Kawai T. Difference in the physical properties of various commercial kamaboko evaluated by puncture test. Nippon Suisan Gakkaishi 2003; 69: 787–795.
Nakagawa Y, Ohta T, Abe Y, Sugiyama M, Mori T. Development of compression test system for evaluation of physical properties of kamaboko gels. Nippon Shokuhin Kagaku Kogaku Kaishi 1997; 44: 585–589.
Hamada M. Temperature dependence of the breaking force of kamaboko in the puncture test. Nippon Suisan Gakkaishi 1991; 57: 1217.
Niwa E, Ogawa N, Kanoh S. Depression of elasticity of kamaboko induced by pregelatinized starch. Nippon Suisan Gakkaishi 1991; 57: 157–162.
Hamada M, Inamasu Y. Influences of temperature and water content on the viscoelasticity of kamaboko. Nippon Suisan Gakkaishi 1983; 49: 1897–1902.
Nakagawa Y, Ohta T, Sugiyama M, Abe Y, Takama K, Mori T. Evaluation of physical properties of kamaboko gels affected by conditions of processing and a kind of fish. Nippon Shokuhin Kagaku Kogaku Kaishi 1997; 44: 501–507.
Morioka K, Shimizu Y. Texture and breaking property of Kamaboko. Nippon Suisan Gakkaishi 1990; 56: 531–536.
Takagi I. On rheological properties and structure of kamaboko-XIII. Relation between Ashi and distribution function of relaxation times for kamaboko. Nippon Suisan Gakkaishi 1973; 39: 783–786.
Yamamoto T, Ishizaki M. The physical property measurement of fish paste products by texture analyzer. Bull. Fukushima Fish. Res. Inst. 2001; 43: 170–172.
Kato N. Breaking property. In: Niwa E (ed.). Texture of Marine Food. Koseisha Koseikaku, Tokyo. 1987; 77–86.
Niwa E, Chen E, Wang T, Kanoh S, Nakayama T. Extraordinarity in the temperature-dependence of physical parameters of kamaboko. Nippon Suisan Gakkaishi 1988; 54: 1789–1793.
Morioka K, Hossain MI, Matsui T, Kubota S, Itoh Y. Texture properties and microstructure of commercial fish jelly products (kamaboko) by a natural scanning electron microscopy. Nippon Suisan Gakkaishi 2002; 49: 447–453.
Hashimoto N. The measurement of Ashi of Kamaboko. New Food Ind. 2001; 43: 39–47.
Shindo J, Nishimoto J, Miki H. Relation between instrumental measurement and sensory evaluations of fish paste products. Nippon Suisan Gakkaishi 1993; 59: 129–135.
Niwa E, Nowsad AA, Kanoh S. Comparative studies on the physical parameters of kamabokos treated with the low temperature setting and high temperature setting. Nippon Suisan Gakkaishi 1991; 57: 105–109.
Liu D, Shiozawa Y, Kanoh S, Niwa E. Effect of measuring temperature on the physical properties of horse mackerel gels. Nippon Suisan Gakkaishi 1997; 63: 231–236.
Iso N, Mizuno H, Saito T, Ohzeki F, Kurihara N. The change of rheological properties of surimi (minced fish-meat) by heating. Nippon Suisan Gakkaishi 1984; 50: 1045–1049.
Niwa E, Wang T, Kanoh S, Nakayama T. Temperature dependence of elasticity of kamaboko. Nippon Suisan Gakkaishi 1987; 53: 2255–2257.
Nakayama T, Kanoh S, Niwa E. Evaluation of material for imitation crab leg by prediction of creep behavior from stress relaxation data. Nippon Suisan Gakkaishi 1988; 54: 717–724.
Iso N, Mizuno H, Saito T, Ohzeki F, Yang LC, Fujita T, Nagahisa E, Wang Z. Physical properties of kamaboko made from nama-surimi and otosimi. Nippon Suisan Gakkaishi 1985; 51: 1495–1499.
Iso N, Mizuno H, Saito T, Ohzeki F, Yang LC, Fujita T, Nagahisa E. The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko. Nippon Suisan Gakkaishi 1985; 51: 485–488.
Kohyama K, Nishinari K, Shimizu Y. Relationship between texture of kamaboko and its mechanical properties. Nippon Suisan Gakkaishi 1990; 37: 612–618.
Shimizu Y, Shimidu W. ‘Ashi’ of kamaboko-XI. Evaluation of ‘ashi’. Nippon Suisan Gakkaishi 1960; 26: 911–916.
Niwa E, Kanoh S, Tago Y, Okuma Y. Development of kamaboko-folding tester. Nippon Shokuhin Kogyo Gakkaishi 1993; 40: 447–452.
Takai R, Suzuki T, Mihori T, Chin S, Hocchi Y, Kozima T. Non-destructive evaluation of voids in kamaboko by an ultrasonic pulse echo technique. Nippon Shokuhin Kogyo Gakkaishi 1994; 41: 897–903.
Kawabata A. Food physical property science introduction In: Food Physical Property Science. Kenpakusha, Tokyo, 1989; 1–9.
Tobolsky AV, Murakami K. Existence of a sharply defined maximum relax-ation time for monodisperse polystyrence. J. Polymer Sci. 1959; 40: 443–456.
Yamashita Y, Yoneda T. Influence of various kinds of starch and heating conditions on physical properties of kamaboko. Nippon Shokuhin Kogyo Gakkaishi 1989; 36: 214–221.