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KMID : 1007520030120010051
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Food Science and Biotechnology
2003 Volume.12 No. 1 p.51 ~ p.54
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Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
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Kang, Byung-Sun
Park, Ki-Hwan/Park, Sung-Jin
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Abstract
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The apparent activation energy of fish meat protein gel was studied by the stress relaxation phenomena and the Time-Temperature Super-position theory. The fish meat protein gel was made with different moisture contents from 74 to 76%, and the stress relaxations were measured at various temperature histories (5-30℃). Elastic elements (E) of fish meat protein gel generated from 3-element Maxwell model were decreased by increasing the temperature at each moisture contents. The relationship between elastic elements and temperature was temperature-dependent. The shift factor and master curves were obtained from the stress relaxation curves at each temperature and moisture contents of gel. The higher relationship was shown between temperature and shift factor (r^2=0.89-0.97). The activation energy of the gel decreased with increasing temperature and moisture content. The decreasing activation energy with increasing temperature presented the capability of covalent bond and molecular interaction like hydrogen bond in fish meat protein gel. The temperature dependence constants C_1, and C_2 were 1.56 and 23.97, respectively, and the average apparent activation energy was 29.5 kcal/mol.
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KEYWORD
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