Measurement of the Mouthfeel of Kamaboko by Biting Test Using the Tensipresser

Abstract

Mouthfeel of Kamaboko was analysed by biting test and the multi-point mensuration method using the Tensipresser. Three types of plungers (stick, knife and plate types) were used. Analysis of the Tensipresser bite profile curves was useful for detecting differences of the mouthfeels amoung commercial Kamabokos especially by using a plate type plunger. Multi-point mensuration was also essential for analysing the mouthfeel of Kamaboko. HY (hardness at apparent yield point), HR (hardness at rupture point), AI (mechanical work load of the plunger in the first bite), αA1(0.20-0.95) (slope of AI vs. biting ratio from 0.20 to 0.95), fracturability index and cohesiveness (measured at 50% bite) were the principal parameters to estimate the mouthfeel of Kamaboko numerically.