Rheological analysis of fish-meat gel added starch using the large-deformation theory

Fisheries Science

Volumn 65, Issue 5, 1999, Pages 754-758

  Kong, Chang Suk ^a   Ogawa, Hiroo ^a   Iso, Naomichi ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Fish meat gel; Large deformation theory; Mooney Rivlin equation; Theological properties

Indexed keywords

EID: 17644384623     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.65.754     Document Type: Article

References (4)

1. Y. C. Gao, J. Lelievre, and J. Tang: A constitutive relationship for gels under large compressive deformation. J. Texture Studies, 24, 239-251 (1993).
2. N. Iso, H. Mizuno, T. Saito, C. Y. Lin, T. Fujita, and E. Nagahisa: The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko. Nippon Suisan Gakkaishi, 51, 485-488 (1985).
3. M. Yamazawa: Effect of heating temperature on structure and gelreinforcing ability of starch granules in kamaboko-gel. Nippon Suisan Gakkaishi, 56(3), 505-510 (1990).
4. M. Hamada and Y. Inamasu: Influences of temperature and starch on the viscoelasticity of kamaboko. Nippon Suisan Gakkaishi, 50, 537-540 (1984).