Effects of water,Na+ and Ca2+ on stress-relaxation properties of surimi gel
作者单位：College of Food Science and TechnologyHuazhong Agricultural University Aquatic Products Engineering and Technology Research Center of Hubei ProvinceHuazhong Agricultural University
会议名称：《The 9th National Conference on Rheology》
会议日期：2008年
学科分类：081704[工学-应用化学] 07[理学] 070304[理学-物理化学(含∶化学物理)] 08[工学] 0817[工学-化学工程与技术] 0703[理学-化学]
基 金：Projects(2006BAD05Al8) supported by National Key Technology R & D Program during the llth Five-Year Plan Period Project(2007ABA350) supported by the Natural Science Foundation of Hubei Province
关 键 词：surimi gel stress-relaxation viscoelasticity
摘 要：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 Caon relaxation properties of surimi gel,so as to provide the basic data for development of surimi gel *** of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was ***-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model,with high fitted *** results show that addition of water can reduce hardness of gel;Na and Cacan improve the viscoelasticity of gel.