Viscoelastic Properties of Wiener Sausages During Cooking

Viscoelastic properties of Wieners during cooking were measured by a rheometer using a stress creep procedure (stress of 5 Pas and time of 60 s) for the retardation and the recovery stage. Experiments were performed at 6 temperatures (40–65°C) and 4 times (5–14 minutes). The viscoelastic behavior of Wieners was well described (R² > 0.98) by a Burgers model. Main parameters, the instantaneous compliance J_o; the retardation compliance J₁, the retardation viscosity μ₁ and the Newtonian viscosity μ_o, varied significantly with cooking temperature and time. Four second order regression models were developed for these parameters. Predicted and experimental values were in good agreement (R² > 0.84).