The change of the rheological properties of surimi (minced fish-meat) by heating

Change in the rheological properties of surimi accompaning heat-processing was examined by a stress-relaxation experiment. Samples were made from the frozen surimi of Alaska pollack (Gadidae). The instantaneous compression modulus showed the measured of temperature dependence, and the results could be analyzed by the theory of rubber elasticity. All the samples, except those produced by heating at 40 degree C showed the thermo-rheological simplicity. although the elastic modulus of all the samples except those of 0% NaCl generally increased with heating temperature, the viscosity was almost independent of heating temperature.