Improved torsion test using molded surimi gels

Justine Huffman, Jae W. Park

    Research output: Contribution to journalArticlepeer-review

    4 Citations (Scopus)

    Abstract

    The effects of cross-section diameter on shear stress and strain and effects of individual variation in measuring diameter were studied. Gelation properties of surimi using milled and molded gels were compared. The possibility of skin formation using various cook times was also evaluated. Shear stress values were significantly affected by the accuracy in diameter, whereas the effect was not as significant for shear strain values. Individual variation in measurement was also greatly noted. Molded gels resulted in significantly lower strain values than milled samples, whereas stress values were significantly higher in molded gels than in milled gels. Using a lechitin-based spray appeared to eliminate skin formation on all samples.

    Original languageEnglish
    Pages (from-to)75-84
    Number of pages10
    JournalJournal of Aquatic Food Product Technology
    Volume10
    Issue number2
    DOIs
    Publication statusPublished - 2001

    Keywords

    • Gelation
    • Rheology
    • Skin formation
    • Surimi gel
    • Torsion

    ASJC Scopus subject areas

    • Food Science
    • Aquatic Science

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