Evaluating viscosity of surimi paste at different moisture contents

Won B. Yoon, Sundaram Gunasekaran, Jae W. Park

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)


The steady and dynamic shear viscosity of fish muscle protein paste obtained from Alaska pollock surimi at 95%, 90%, 85%, 80%, and 75% of moisture contents were measured in the temperature range of 5°C to 20°C. To estimate the steady shear viscosity at high shear rate from dynamic shear viscosity, the modified Cox-Merz rule was applied by introducing a frequency shift factor. The concentration dependence of zero-shear viscosity showed power-law dependence with an exponent of 3.5, and the universal behavior of viscosity at different protein concentrations was observed by a introducing reduced variables. The Carreau model was applied to describe the shear- thinning behavior of the surimi paste, and the model parameters estimated empirically showed moisture content dependence. The viscous flow behavior was independent of temperature (5°C to 20°C), and addition of starch decreased the flow index and viscosity of the paste, compared to the pure surimi paste.

Original languageEnglish
Pages (from-to)133-139
Number of pages7
JournalApplied Rheology
Issue number3
Publication statusPublished - 2004


  • Carreau model
  • Cox-Merz
  • Dynamic viscosity
  • Surimi
  • Zero shear viscosity

ASJC Scopus subject areas

  • Materials Science(all)
  • Condensed Matter Physics


Dive into the research topics of 'Evaluating viscosity of surimi paste at different moisture contents'. Together they form a unique fingerprint.

Cite this