Elastic modulus measurements of cooked Lutefisk

Lutefisk is a traditional Norwegian Christmas dish, made of dry cod soaked in a lye solution before re-hydrated. We report measurements of tissue rheological properties of cooked Lutefisk. Surprisingly, we find that the elastic modulus does not seem to depend heavily on cooking time, cooking tempera...

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Bibliographic Details
Published in:Physics of fluids (1994) 2022-04, Vol.34 (4)
Main Authors: Feneuil, Blandine, Strøm Lillebø, Eirik, Honstad, Christian Larris, Jensen, Atle, Carlson, Andreas
Format: Article
Language:English
Subjects:
Cooking
Fillets
Fish
Fluid dynamics
Modulus of elasticity
Physics
Rheological properties
Salting
Visual aspects
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Summary:Lutefisk is a traditional Norwegian Christmas dish, made of dry cod soaked in a lye solution before re-hydrated. We report measurements of tissue rheological properties of cooked Lutefisk. Surprisingly, we find that the elastic modulus does not seem to depend heavily on cooking time, cooking temperature, or the amount of salt, but depends instead mainly on the size of the fish fillets and can be affected by when the cod is fished during the season. Although salting and cooking of the Lutefisk strongly affect the visual aspect of fish fillets, these changes are not found to be correlated with the elastic modulus of the lutefisk when measured with a rheometer.
ISSN:1070-6631
1089-7666
DOI:10.1063/5.0082963