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논문검색

Effects of Moisture Content on Non-Fracture Dynamic Properties and Fracture Quality of Pacific Whiting Surimi

원문정보

Esturk, Okan, Park, Jae-Won, Raik, Moo-Yeol, Kim, Byung-Yong

한국식품과학회 Food Science and Biotechnology Volume 15 Number 6 2006.12 pp.856-859
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

The effects of moisture content on non-fracture dynamic properties and fracture gel quality of Pacific whiting surimi were investigated to determine their relationships. Surimi samples were tested at various moisture contents (75, 78, and 81 %). Torsion test showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. Dynamic storage modulus (G') also decreased as moisture content increased. A strong positive correlation (R2=0.90 to 0.99) was found between the G' measured at temperatures between 10 and 45℃ and fracture stress values. The results indicate that dynamic rheological measurements could be used as a tool for early gel quality assessment

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Esturk, Okan Department of Food Science and Technology, OSU Seafood Laboratory, Oregon State University
  • Park, Jae-Won Department of Food Science and Technology, OSU Seafood Laboratory, Oregon State University
  • Raik, Moo-Yeol Institute of Life Science and Resources, Department of Food Science and Biotechnology, Kyung Hee University
  • Kim, Byung-Yong Institute of Life Science and Resources, Department of Food Science and Biotechnology, Kyung Hee University

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자료제공 : 네이버학술정보

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