1988 Volume 35 Issue 7 Pages 507-512
Emulsified product with high emulsion activity and stability was manufactured by stepwise mixing of frozen sardine fillet with chicken-egg and soybean oil. Texture curves were estimated at 3 steps of the emulsifying processing. As processing proceeds, some variation of the curves was observed, accompanying decrease of the forces. From the practical point of view in food manufacture, several textural characteristic values were estimated by a rheometer equipped with a personal computer, through which the values were calculated using an inherent program. They were hardness, cohesiveness, adhesiveness, gumminess and proposed s. brittleness. When sardine fillet alone was minced as lst processing, all the values were higher than those of commercial mayonnaise. As processing proceeds, while cohesiveness was kept unchanged, other values decreased and were lower than those of mayonnaise. However, the rate of decrease was different according to the characteristics. Textural characteristic values were also determined by varying mixing ratio of chicken-egg or soybean oil in the emulsified products. In these cases too, quite similar variation of the values were induced, except cohesivenness. Rates of the variation were also different according to the characteristic values.
