Improved torsion test using molded surimi gels

Justine Huffman; Jae W. Park

doi:10.1300/J030v10n02_07

Improved torsion test using molded surimi gels

Justine Huffman, Jae W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	75-84
Number of pages	10
Journal	Journal of Aquatic Food Product Technology
Volume	10
Issue number	2
DOIs	https://doi.org/10.1300/J030v10n02_07
Publication status	Published - 2001

Keywords

Gelation
Rheology
Skin formation
Surimi gel
Torsion

ASJC Scopus subject areas

Food Science
Aquatic Science

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10.1300/J030v10n02_07

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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.",

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AU - Park, Jae W.

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AB - 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.

KW - Gelation

KW - Rheology

KW - Skin formation

KW - Surimi gel

KW - Torsion

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JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

IS - 2

ER -

Improved torsion test using molded surimi gels

Abstract

Keywords

ASJC Scopus subject areas

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