TEXTURAL PARAMETERS IN COMPRESSION TESTING OF A GEL MADE FROM FRESH AND FROZEN FISH MINCE |
| |
Authors: | LISBET BJERRE KNUDSEN TORGER BØRRESEN JETTE NIELSEN |
| |
Affiliation: | Technological Laboratory, Ministry of Fisheries Technical University DK-2800 Lyngby - Denmark |
| |
Abstract: | The relation between deformability modulus and yield stress is evaluated in compression testing of a model product made from fresh and frozen stored mince of cod. The experiments were performed with a compression rate of 120 mm/min. Preliminary experiments showed decreasing values of yield stress when compression rates were below 50 mm/min. Two moduli were calculated from the slope of the compression curve; α1, initially (small deformations) and α2 in a linear part of the curve shortly before rupture of the gel. α2 was linearly related to yield stress in gels of different water content, and in gels made from fresh and frozen raw material. α1 showed different relations to yield stress depending on quality of the raw material. |
| |
Keywords: | |
|