Effect of Measuring Temperature on the Physical Properties of Horse Mackerel Gels.

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  • マアジゲルの物性に及ぼす測定温度の影響
  • マアジゲル ノ ブッセイ ニ オヨボス ソクテイ オンド ノ エイキョウ

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Abstract

In order to investigate the difference in the protein network structure among suwari gel, kamaboko gel, and suwari-kamaboko gel, the effect of measuring temperature on their visco-elasticity was examined. These gels were prepared from the same surimi paste of horse mackerel Trachurus japonicus, by setting at 40°C for 1h, by heating at 80°C for 30min, and by heating at 80°C for 30min after setting at 40°C for 1h, respectively. With rising the measuring temperature from 5°C to 40°C, storage modulus and loss modulus obtained by dynamic test, elasticity modulus and viscosity obtained by stress-relaxation test, and compression stress before breakage in a puncture test decreased for all the gels but the breaking force and breaking deformation increased. Furthermore, master curves could be drawn from the time-stress curves recorded by the puncture test for these gels. Based on the above results, the network structure in these gels and its dispersion in them were discussed.

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