Tran Thi My Hanh,Kaoru Kohyama,Kazufumi Osako,Emiko Okazaki
The strength of taste is thought to be affected not only by content of food, but also by the texture. The previous study on the relationship between the saltiness and texture of heat-induced surimi gels prepared with different setting conditions revealed that the difference of physical properties did not affect the perceived saltiness of surimi gels, notwithstanding the breaking strength was very different according to the setting time. This result was seemed to contradict to the findings obtained with other food material so far. Therefore, this study was aimed to clarify the relationship between the intensity of saltiness and texture of heat-induced surimi-based products focusing on the fragmentation of the gel. To prepare various types of surimi gels having different physical properties from the same material, surimi gels were prepared by 2-steps heating with different level of pre-heating at 60ºC (modori). The physical properties of surimi gels were evaluated by puncture test, two-bite texture profile analysis and measurement of expressible water. The particle size of surimi gels after chewing in mouth by every panelist was also evaluated. The physical properties of heat-induced surimi gels became softer and more fragile according to the preheating time at 60ºC. Maximum saltiness intensity in the gel was evaluated comparing with different reference solutions. The result of the sensory evaluation suggested that the difference in physical properties derived by heat induced degradation during pre-heating at 60ºC affected the perceived saltiness during consumption of surimi gels, and that the fragmentation of the gel will strongly correlate to the perceived saltiness of surimi gels.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
