Comperative Studies on Evaluation Methods of Jelly Strength of Kamaboko

Abstract

In order to compare characteristics of several evaluation methods of physical properties of Kamaboko, which express "Ashi (Jelly Strength)" quantatively, 7 brands of Kamaboko were tested by Food-Rheo-meter, Jelly-Strength tester and Tensilon. Relation between these characteristics and evaluation by sensory test were also compared.
The results were as follows:
1) In the tensile test by Food-Rheo-meter, fairly high relation to Shimizu's empirical equation was found.
2) In the compression test by Jelly-Strength tester, relation to Fukushima's empirical equation was hardly found. But, for rising angle of penetration-load curve, both were highly related.
3) In the compression test by Tensilon, high relation to (h/l) of wedge-shaped plunger test curve was found.
Shimizu's equation is considered to be almost essentially the same with Nutting-Scott Blair's empirical equation to which Weber-Fechner's law is applied.