Rheological Studies of the Fish Protein upon the Thermal Processing

열처리 공정에 따른 생선단백질의 물성 연구

  • 강병선 (경희대학교 식품가공학과) ;
  • 김병용 (경희대학교 식품가공학과) ;
  • 이재권 (경기대학교 식품가공학과)
  • Published : 1994.04.01


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 $0.105{\sim}0.693$ and cross-head speed $50{\sim}250\;mm/min$ 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 $({\eta}) $was decreased, as the cross-head speeds and strain levels were increased. Compared to the protein gel heated directly at $90^{\circ}C$ without preheating, the protein gel pretreated at $4^{\circ}C$ and $40^{\circ}C$ 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.


viscoelasticity;stress-relaxation;fish protein;setting