Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate ge...Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.展开更多
基金supported by the cooperation project in industry, education and research of Guangdong province and Ministry of Education of China (2009B090300157)
文摘Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.
