Determination of Rheological Properties of Surimi Gels and Imitation Crab-leg Products by Stress-Relaxation Test

시판 어묵 및 게맛살의 변형력완화 실험을 통한 유변학적 특성

  • Choi, Won-Seok (Center for Advanced Food Science and Technology (CAFST) Graduate School of Biotechnology, Korea University) ;
  • Lee, Cherl-Ho (Center for Advanced Food Science and Technology (CAFST) Graduate School of Biotechnology, Korea University)
  • 최원석 (고려대학교 생명공학원 식품가공핵심기술연구센터) ;
  • 이철호 (고려대학교 생명공학원 식품가공핵심기술연구센터)
  • Published : 1998.10.01

Abstract

The purpose of this study was to investigate the rheological properties of surimi gels and imitation crab-leg products by stress-relaxation test and to examine the correlations between stress-relaxation parameters and T.P.A. parameters. The linear viscoelasticity of surimi gels and imitation crab-leg products was observed in the range of the strain of $5{\sim}20%$ at cross-head speed 2.4 mm/sec. The average tensile forces of surimi gels and imitation crab-leg products were similar, 370.4 g and 436.4 g, respectively, but surimi gels showed higher relaxation time and viscous component (17256.1 sec, $1.357{\times}10^{10}$ poise) than those of imitation crab-leg products (6110 sec, $0.519^{\ast}10^{10}$ poise). Estimated tensile force of each exponential term in relaxation test was highly related with hardness, gumminess and chewiness of T.P.A (r=0.93, 0.93, 0.95, p<0.01), the relaxation time of each exponential term was rrelated with cohesiveness (r=0.89, p<0.01) of T.P,A. and the elastic component of exponential term with gumminess, chewiness and hardness (r=0.92, 0.94, 0.93. p<0.01) of T.P.A.. The viscous component of exponential term was related with cohesiveness (r=0.83, p<0.05) of T.P.A.. The degree of texturization was negatively related with the relaxation time and viscous component (r=-0.92, -0.96, p<0.01).

Keywords

surimi gels;imitation crab-leg product;stress-relaxation test