|
Changes in the rheological properties and the linear viscoelasticity of fish protein gel upon the thermal processing were studied by using mathematical models with stress-relaxation data. The linear viscoelasticity of surimi gel was observed in the range of the true strain 0.105∼0.693 and cross-head speed 50∼250 mm/min applied in this study. The results of the generalized Maxwell analysis showed that the magnitudes of elastic elements (E, E_e) were increased, but the viscous element (η) was decreased, as the cross-head speeds and strain levels were increased. Compared to the protein gel heated directly at 90℃ without preheating, the protein gel pretreated at 4℃ and 40℃ showed the higher elastic modulus, but showed different trends in the viscous component, depending on the rheological model applied. ´Thus, the approaching methods and Curve fitting of two mathematical models of stress-relaxation to describe the viscoelastic properties of fish protein gel were discussed.
|