Improved torsion test using molded surimi gels

Justine Huffman, Jae W. Park

Research output: Contribution to journalArticle

3 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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