水産ねり製品のテクスチャーにおける機器測定値と官能評価との関連

進藤 穣; 西元 諄一; 御木 英昌

doi:10.2331/suisan.59.129

Relations between Instrumental Measurements and Sensory Evaluations of Fish Paste Products

Jo Shindo, Jun-ichi Nishimoto, Hidemasa Miki

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JOURNAL FREE ACCESS

1993 Volume 59 Issue 1 Pages 129-135

DOI https://doi.org/10.2331/suisan.59.129

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Published: January 25, 1993 Received: June 24, 1992 Available on J-STAGE: February 29, 2008 Accepted: - Advance online publication: - Revised: -
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Date of correction: February 29, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : On the evaluation of textural qualities of fish paste products (heat induced gels), the relationships between the instrumental measurements (e. g. jelly strength and creep elements) and sensory evaluation were investigated using 4 species of fish. The sensory evaluations were done by using 12 descriptive 7-point rating scales.
An application of factor analysis showed the onomatopoeic features of sensory evaluation and the relationships between its sensory evaluation in the instrumental measurements as follows: (1) the characteristics of heat-induced gel were rheologically subdivided into three categories, viz. “hardness (stiffness)”, “elasticuess”, and viscousness′; (2) they corresponded to the distortional aspects of time in creep elements; and (3) both “hardness (stiffness)” and “viscousness” corresponded universally to jelly strength.
Right : On the evaluation of textural qualities of fish paste products (heat induced gels), the relationships between the instrumental measurements (e. g. jelly strength and creep elements) and sensory evaluation were investigated using 4 species of fish. The sensory evaluations were done by using 12 descriptive 7-point rating scales.
An application of factor analysis showed the onomatopoeic features of sensory evaluation and the relationships between its sensory evaluation in the instrumental measurements as follows: (1) the characteristics of heat-induced gel were rheologically subdivided into three categories, viz. “hardness (stiffness)”, “elasticuess”, and viscousness"; (2) they corresponded to the distortional aspects of time in creep elements; and (3) both “hardness (stiffness)” and “viscousness” corresponded universally to jelly strength.

Date of correction: February 29, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

On the evaluation of textural qualities of fish paste products (heat induced gels), the relationships between the instrumental measurements (e. g. jelly strength and creep elements) and sensory evaluation were investigated using 4 species of fish. The sensory evaluations were done by using 12 descriptive 7-point rating scales.
An application of factor analysis showed the onomatopoeic features of sensory evaluation and the relationships between its sensory evaluation in the instrumental measurements as follows: (1) the characteristics of heat-induced gel were rheologically subdivided into three categories, viz. “hardness (stiffness)”, “elasticuess”, and viscousness"; (2) they corresponded to the distortional aspects of time in creep elements; and (3) both “hardness (stiffness)” and “viscousness” corresponded universally to jelly strength.

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