Investigations on Texture and Mouthfeel of Kani-like Kamaboko by Biting Test

Abstract

Texture and mouthfeel of textured Kamaboko like crab foot meat(Kani-like Kamaboko) were investigated by the biting test and the multi-point mensuration method using the Tensipresser. The special parameters obtained from Tensipresser bite profile curves of six commercial Kani-like Kamabokos were analysed, and compared with the result of sensory test related to the distinctive collapse mouthfeel of Kani-like Kamaboko. Parameters of cohesiveness(biting ratio 0.50, crosswise bite, a), αcoh(0.4-0.8) (slope of cohesiveness vs biting ratio fnom 0.4 to 0.8, c) and a×c measured by using a knife plunger were highly correlated to the ranking of the collapse mouthfeel by the sensory test. Parameters of HY(0.95) (hardness at apparent yield point in 0.95 biting ratio, crosswise bite), AI(0.95) (mechanical work load of the plunger in the first bite, 0.95 biting ratio, crosswise bite), F.I.(0.95) (fracturability index in 0.95 biting ratio, crosswise and lengthwise bite) and αAI(0.2-0.8) (slope of AI(0.95) mechanical work load of the plunger, biting ratio from 0.2 to 0.8) measured using by a plate type plunger were also highly correlated to the collapse mouthfeel by sensory test. Prominent textural difference between crosswise and lengthwise is the distigushing trait of Kani-like Kamaboko which would be derived from the process of preparation.