Analysis of creep test on gel-type precessed food, mainly sausage

By applying the correlation diagrams of instant elasticity E0 and constant viscosity etaN of the creep parameter, the physical properties within different types of gel-type processed foods can be determined. In sausage, E2 decreased, and etaN remained unchanged by cooking. Regarding the relationship...

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Bibliographic Details
Published inNihon Shokuhin Kagaku Kōgaku kaishi Vol. 52; no. 11
Main Authors Soeda, T.(Kyushu Kyoritsu Univ., Kitakyushu, Fukuoka (Japan)), Kasagi, T, Hokazono, A
Format Journal Article
LanguageJapanese
Published 01.11.2005
Subjects
ALIMENT TRANSFORME
ALIMENTOS PROCESADOS
COCCION
COOKING
CUISSON
PROCESSED FOODS
SALCHICHA
SAUCISSE
SAUSAGES
TEXTURA
TEXTURE
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Summary:By applying the correlation diagrams of instant elasticity E0 and constant viscosity etaN of the creep parameter, the physical properties within different types of gel-type processed foods can be determined. In sausage, E2 decreased, and etaN remained unchanged by cooking. Regarding the relationships between creep parameter and sensory evaluation score, the texture preference of sausage before cooking correlated with elasticity E2 (r=0.619). On the other hand, the texture preference of sausage after cooking highly correlated with retardation time, tau (taul = 0.917, tau2=0.887).
Bibliography:Q02
2006005316
ISSN:1341-027X