Effects of water, Na+ and Ca2+ on stress-relaxation properties of surimi gel
Surimi gel was made from silver carp (hypophthalmichthys molitrix). Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water, Na+ and Ca2+ on relaxation properties of surimi gel, so as to provide the basic data for development of surimi gel products. Micromodel of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was established. Stress-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model, with high fitted precision. The results show that addition of water can reduce hardness of gel; Na+ and Ca2+ can improve the viscoelasticity of gel.
surimi gel stress-relaxation viscoelasticity
LIU You-ming(刘友明) LI Rui-juan(栗瑞娟) ZHAO Si-ming(赵思明) XIONG Shan-bai(熊善柏)
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China Aquati College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Aquat
国际会议
长沙
英文
529-533
2008-09-28（万方平台首次上网日期，不代表论文的发表时间）