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KMID : 1007519970060030193
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.193 ~ p.195
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Thermo-rheological Properties of Fish Protein Gels using Shear Stress Relaxation
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Lee, Hyeon Gyu
Choi, Yeung Joon/Lanier, Tyre C
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Abstract
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Torsion stress relaxation was used to characterize the thermorheological behavior of Alaska pollock surimi gels. Stress relaxations of non (0 hr) set-cooked, 1hr set-cooked, and 24hr set-cooked surimi gels were studied at 10, 20, 30, 40, 50 and 60℃ with a shear strain of 0.25. The stress relaxation response was interpreted by a mechanical model composed of three Maxwell models in parallel. For gels set for different times at 20℃, the stability of the gel increased as the setting time increased. The G_f value for stress relaxation decreased with increasing temperature up to 30∼40℃ and increased above 30-40℃. The values for elastic constants (G₁, G_e) and viscous constant (η₁) of all gels generally decreased with increasing temperature. The values for relaxation times (τ₁) of gels did not correlate with testing temperature.
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