This study investigated the Texture Profile Analysis and Sensory characteristics analysis of 6 different Pork Meat-substituted Soybean Curd (PMSC) products with different gluten-fiber (GF) contentst. PMSC types were PMSC-GF 5%, PMSC-GF 10%, PMSC-GF 15%, PMSC-GF 20%, PMSC-GF 25%, and PMSC-GF 30%. The lightness (ΔL value) of cooked PMSC was decreased, whereas the redness (Δa value) and yellowness (Δb value) of cooked PMSC was not changed. Texturometer (TA XT Plus, England) was used for objective test and hardness, springiness, cohesiveness and chewiness of sensory characteristics were measured. PMSC with GF 5% to 15% were characterized high hardness score but PMSC with GF 20% to 30% were not significantly different. PMSC-GF 30% was the highest score in springiness and PMSC-GF 5% was the lowest. PMSC-GF 25% and 30% were high cohesiveness score but was not significantly different (p<0.05). Fourteen sensory descriptors were developed to evaluate the sensory characteristics of PMSC. The sensory characteristics of PMSC were sweetness, saltiness, springiness, hardness, chewiness, meat flavor, odor, loose particle and so on. Six different PMSC showed no significant difference in the attributes of loose particle. But PMSC-GF 5% and PMSC-GF 10% showed significant difference in the attributes of hardness. PMSC-GF 25% and PMSC-GF 30% showed no significant difference in the attributes of hardness. PMSC-GF 30% was the highest springiness score and PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of springiness. Overall consumer acceptance was surveyed. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of color. PMSC-GF 25% and PMSC-GF 30% was the highest in the attributes of springiness and high moistureness, taste acceptance and overall acceptance. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in overall consumer preference but PMSC-GF 25% and PMSCGF 30% showed significant difference. Consequently it is indicated that texture of cooked PMSC-GF 25% and PMSC-GF 30% is very important sensory characteristics.

본 논문에서는 경량 프로파일러를 이용한 프로파일을 측정하여 매크로 텍스쳐 크기를 산정하고 분석하였다. 밀입도, 배수성, SMA, 기층 포장에 대한 프로파일을 측정하여 포장에 사용된 골재에 의한 매크로 텍스쳐 크기를 분석하였으며, 재료분리가 일어난 지역의 프로파일을 측정하여 매크로 텍스쳐 깊이를 분석하였다. 본 연구 결과 프로파일 분석을 통하여 효과적으로 매크로 텍스쳐 크기를 산정할 수 있었으며, 아스팔트 혼합물 종류별로 텍스쳐 크기를 분석할 수 있었다. 또한, 매크로 텍스쳐 크기를 산정하여 분석함으로써 재료분리가 일어난 지역을 탐지할 수 있었다.