Viscous properties of salmon surimi paste

A rotational viscometer was used to study the viscous properties of a paste composed of salmon surimi, salt, whey protein concentrate, wheat starch and water. Rheograms measured after an initial shearing period of 10 min were well fitted by the Herschel-Bulkley model and by the Casson model. The pas...

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Bibliographic Details
Published in:Journal of food engineering 1997-12, Vol.34 (4), p.441-452
Main Authors: Bouraoui, M.M., Fichtali, J., Pinder, K.L., Nakai, S., Bowen, B.D.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
fish products
Food industries
food paste
Fundamental and applied biological sciences. Psychology
kamaboko
mathematical models
prediction
salmon
Salmonidae
shear
temperature
viscosity
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Summary:A rotational viscometer was used to study the viscous properties of a paste composed of salmon surimi, salt, whey protein concentrate, wheat starch and water. Rheograms measured after an initial shearing period of 10 min were well fitted by the Herschel-Bulkley model and by the Casson model. The paste behaved as a shear thinning fluid with a yield stress that increased with temperature up to 21 °C. Shear stress also increased with temperature up to 21 °C, possibly because of protein-protein interactions. The rheological data were reasonably well represented by a simple new model which takes into consideration the effects of both shear rate and temperature. Shear stress, predicted by this model, increased with increasing shear rate and temperature.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(97)00100-3