Measurement of Elastic Properties of Kamaboko and Other Food Gels by a New Simplified Rheometer

Abstract

A simplified rheometer was manufactured to measure the elastic properties of kamaboko and other food gels. Mechanical force applied to the gel through the penetration of a plunger was recorded using a potentiometric recorder. The gel quality of laboratory made surimi products and that of kamaboko and meat products in the market was also measured using this rheometer. The data obtained maintained a strong correlation with those from corresponding folding and sensory tests. A high correlation (p < 0.001) was observed between the textural parameters obtained using the simplified rheometer and a standard rheometer generally used in Japanese laboratories.